Lately I’ve been on a real chili making binge. Can’t stop, won’t stop. I cooked up two batches last week and froze one for evenings when I don’t feel like cooking or simply don’t have the time. Sometimes I work out in the evenings and by the time I get back home my desire to start chopping vegetables and doing dishes is negative 1 million.
On the second night of eating my black bean chili for both lunch and dinner, I decided that I wanted to do something else with it. Certainly chili for lunch and dinner wasn’t the most versatile. Eating it plain again on the third day would have been just boring. I mean still tasty, but who wants to eat the same thing 3 nights in a row?
I glanced around the kitchen and realized I had some sweet potatoes begging to be baked. Now I could have just added them to the chili for a unique flavor, but then I realized that they would basically be even more awesome if I stuffed them with awesome things like chili, cheese and cilantro. And OMG you guys… I wish I had been doing this all along. The creamy texture and sweetness of the sweet potato was just incredible. Best of all, this meal was FILLING thanks to all the protein and fiber from the beans and sweet potato.
I should note that I’m fighting the urge to abandon ship on this post so I can make one right now! We made another huge pot of chili Sunday because the last batch didn’t last nearly as long as I had hoped it would – we devoured it! I’ll hold out a few minutes longer so I can get this recipe into your face.
Vegetarian Black Bean Chili-Stuffed Sweet Potatoes
Serves: 4 servings
Serving size: 1/4th of recipe
Calories: 330
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Ingredients:
- 1-15 ounce cans of black beans (do not drain)
- ¾ cup tomato sauce
- salt and pepper to taste
- ½ cup GO Veggie! Lactose Free Cheddar Shreds
- Cilantro, avocado and sour cream or greek yogurt for garnish
- 1 1/2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon chipotle chili powder or cayenne pepper, if you like a kick
- 4 medium sweet potatoes
- 1 teaspoon olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, diced
- 2 garlic cloves, minced
Instructions:
- Preheat oven to 400 degrees F. Poke holes in sweet potatoes with a fork then place on foil-lined baking sheet. Roast potatoes in the oven for 40-50 minutes or until you can poke a fork or knife into the middle of the potato.
- While the sweet potatoes are roasting, prepare the chili by heating oil over medium-high heat. Add in onion, bell pepper and garlic; cook until onions softens about 6-8 minutes. Next mix in chili powder, oregano, cumin and chipotle chili powder or cayenne; stir for 1 minute. Mix in beans and tomato sauce. Bring chili to a boil, stirring occasionally. Reduce heat to medium-low and simmer until sweet potatoes are done cooking and chili thickens. Taste and season again with salt and pepper or additional spices.
- Once sweet potatoes are done, split them open. Place about 1/3-1/2 cup of chili in each potato then sprinkle with 2 tablespoons of cheese. (You will most likely have extra chili leftover which you can serve on the side.) If you’d like you can place them back in the oven for 5 minutes to help the cheese melt a bit. Sometimes I stir the cheese in with the black beans before I stuff the sweet potatoes - this ensures that the cheese gets ooey-gooey. Top potatoes with cilantro, avocado and greek yogurt or sour cream, if desired. Serves 4.
Notes:
- Feel free to use regular baking potatoes or an acorn squash instead of sweet potatoes.
- If you'd like you can double or triple the chili recipe so that you have chili leftovers for the week. Or you can make extra and always freeze the leftover chili.
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