Stuffed Sweet Potatoes with Vegetable Chili is a delicious and healthy meal packed with flavor. Tender sweet potatoes are filled with a hearty vegetable chili, making it perfect for lunch or dinner.
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup corn (fresh, frozen, or canned)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro or green onions, for garnish (optional)
- Bake the sweet potatoes: Preheat your oven to (200°C). Pierce each sweet potato several times with a fork. Place them on a baking sheet and bake for 40-45 minutes, or until tender.
- Prepare the vegetable chili: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add minced garlic and bell pepper, and cook for another 3-4 minutes.
- Add beans, tomatoes, and spices: Stir in the black beans, diced tomatoes (with juice), corn, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
- Stuff the sweet potatoes: Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Slice each sweet potato open lengthwise and fluff the insides with a fork. Spoon the vegetable chili into each sweet potato.
- Serve: Garnish with fresh cilantro or green onions if desired. Enjoy your Stuffed Sweet Potatoes with Vegetable Chili as a hearty and nutritious meal!