# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - ½ 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 - ½ teaspoon smoked paprika
11 - ¼ teaspoon cayenne pepper, optional
12 - 1 (15 oz) can black beans, drained and rinsed
13 - 1 (15 oz) can kidney beans, drained and rinsed
14 - 1 (14 oz) can diced tomatoes
15 - ½ cup vegetable broth
16 - Salt and black pepper, to taste
→ Optional Toppings
17 - ¼ cup shredded cheddar or vegan cheese
18 - ¼ cup sour cream or plant-based alternative
19 - 2 tablespoons chopped fresh cilantro
20 - 1 avocado, diced
21 - Sliced green onions
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pierce each sweet potato several times with a fork, rub with olive oil, and sprinkle with kosher salt. Arrange on baking sheet and bake 40 to 50 minutes until tender.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened.
03 - Stir in minced garlic and diced red bell pepper. Cook for an additional 3 minutes until vegetables are tender.
04 - Mix in chili powder, ground cumin, smoked paprika, and cayenne pepper if using. Stir continuously for 1 minute until fragrant.
05 - Add black beans, kidney beans, diced tomatoes with juices, and vegetable broth. Bring to a simmer, reduce heat, and cook uncovered for 12 to 15 minutes, stirring occasionally until slightly thickened. Season with salt and black pepper.
06 - Allow sweet potatoes to cool slightly, cut lengthwise, and fluff the flesh with a fork. Spoon chili filling into each sweet potato cavity.
07 - Top with shredded cheese or vegan alternative, sour cream or plant-based substitute, chopped cilantro, diced avocado, and sliced green onions as desired. Serve immediately.
