Save Hearty sweet potatoes are baked until tender, then filled with a robust, bean-packed chili for a flavorful, wholesome weeknight meal that requires minimal hands-on prep.
This recipe quickly became a family favorite because it combines hearty flavors with simple cooking.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed, 1 tablespoon olive oil, ½ teaspoon kosher salt
- Chili Filling: 1 tablespoon olive oil, 1 small yellow onion finely diced, 2 cloves garlic minced, 1 red bell pepper diced, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional), 1 (15 oz/425 g) can black beans drained and rinsed, 1 (15 oz/425 g) can kidney beans drained and rinsed, 1 (14 oz/400 g) can diced tomatoes, ½ cup (120 ml) vegetable broth, salt and black pepper to taste
- Toppings (optional): ¼ cup shredded cheddar or vegan cheese, ¼ cup sour cream or plant-based alternative, 2 tablespoons chopped fresh cilantro, 1 avocado diced, sliced green onions
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare sweet potatoes:
- Pierce each sweet potato several times with a fork. Rub with olive oil and sprinkle with salt. Place on the prepared baking sheet and bake for 40–50 minutes or until very tender.
- Cook vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened.
- Add peppers and spices:
- Stir in garlic and bell pepper; cook another 3 minutes. Add chili powder cumin smoked paprika and cayenne; stir for 1 minute until fragrant.
- Add beans and broth:
- Add beans diced tomatoes (with juices) and vegetable broth. Bring to a simmer reduce heat and cook uncovered for 12–15 minutes stirring occasionally until slightly thickened. Season with salt and pepper to taste.
- Finish sweet potatoes:
- Once sweet potatoes are cooked let cool slightly. Slice open lengthwise and gently fluff flesh with a fork.
- Assemble chili boats:
- Spoon the chili filling generously into each sweet potato. Top with cheese sour cream cilantro avocado or green onions as desired.
- Serve:
- Serve hot with extra toppings on the side.
Save These chili boats have brought many family dinners alive with laughter and great conversation.
Required Tools
Baking sheet parchment paper large skillet knife and cutting board spoon
Allergen Information
Contains dairy if using cheese or sour cream substitute with vegan options if needed Dish is naturally gluten-free always check labels on canned goods and toppings for possible cross-contamination
Nutritional Information
Calories 420 Total Fat 10 g Carbohydrates 72 g Protein 13 g per serving
Save Enjoy these flavorful chili boats as a comforting weeknight meal that’s both simple and satisfying.
Recipe Guide
- → How do I ensure sweet potatoes bake evenly?
Pierce sweet potatoes several times with a fork and coat with olive oil before baking to promote even cooking and tender flesh.
- → Can I make the chili filling spicier?
Yes, adding chipotle in adobo or increasing cayenne pepper enhances the heat and smoky flavor of the chili.
- → What are good topping options for this dish?
Try shredded cheddar or vegan cheese, sour cream or plant-based alternatives, chopped cilantro, diced avocado, and sliced green onions for varied textures and flavors.
- → Is it possible to substitute beans with meat?
Yes, you can swap the beans for ground meat or plant-based crumbles to tailor the filling to your preference.
- → How long can leftovers be stored?
Store leftovers in the refrigerator for up to 4 days, reheating gently before serving.