# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
→ Chili Filling
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely diced
06 - 2 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 tablespoon chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 1 (15-ounce) can black beans, drained and rinsed
13 - 1 (15-ounce) can kidney beans, drained and rinsed
14 - 1 (14-ounce) can diced tomatoes
15 - 1/2 cup vegetable broth
16 - Salt and black pepper, to taste
→ Toppings (optional)
17 - 1/4 cup shredded cheddar or vegan cheese
18 - 1/4 cup sour cream or plant-based alternative
19 - 2 tablespoons chopped fresh cilantro
20 - 1 avocado, diced
21 - Sliced green onions
# Method:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce each sweet potato several times with a fork, rub with olive oil, sprinkle salt, and place on baking sheet. Bake 40 to 50 minutes until tender.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened.
04 - Stir in minced garlic and diced red bell pepper; cook an additional 3 minutes.
05 - Add chili powder, ground cumin, smoked paprika, and cayenne pepper; cook for 1 minute until fragrant.
06 - Add black beans, kidney beans, diced tomatoes with juices, and vegetable broth. Bring to simmer, then cook uncovered 12 to 15 minutes until slightly thickened, stirring occasionally. Season with salt and black pepper.
07 - Remove sweet potatoes from oven, let cool slightly, slice lengthwise, and fluff flesh gently with a fork.
08 - Spoon chili filling evenly into sweet potatoes. Top with cheese, sour cream, cilantro, avocado, or green onions as desired.
09 - Serve warm with additional toppings on the side if preferred.
