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.
One chilly evening last fall, I made these chili boats for my family after soccer practice. Watching everyone scoop up the spicy chili with sweet potato made this simple meal feel extra comforting.
Ingredients
- Sweet potatoes: 4 medium, scrubbed
- Olive oil: 1 tablespoon, plus 1 tablespoon for chili filling
- Kosher salt: ½ teaspoon
- Yellow onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Chili powder: 1 tablespoon
- Ground cumin: 1 teaspoon
- Smoked paprika: ½ teaspoon
- Cayenne pepper: ¼ teaspoon (optional)
- Black beans: 1 (15 oz/425 g) can, drained and rinsed
- Kidney beans: 1 (15 oz/425 g) can, drained and rinsed
- Diced tomatoes: 1 (14 oz/400 g) can
- Vegetable broth: ½ cup (120 ml)
- 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
- Prepare the sweet potatoes:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pierce each sweet potato with a fork several times, rub with olive oil, and sprinkle with salt. Bake for 40 to 50 minutes until very tender.
- Make the chili filling:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic and bell pepper, then cook another 3 minutes. Add chili powder, cumin, smoked paprika, and cayenne. Stir for 1 minute. Add black beans, kidney beans, diced tomatoes with juices, and vegetable broth. Simmer uncovered for 12 to 15 minutes, stirring occasionally until chili is slightly thickened. Season with salt and black pepper.
- Assemble and serve:
- Let sweet potatoes cool slightly. Slice open lengthwise and fluff the flesh gently. Fill with chili mixture, and top with cheese, sour cream, cilantro, avocado, or green onions as desired. Serve hot.
Save The kids love choosing their own toppings and mixing flavors. It turns dinner into a fun, hands-on experience for everyone at the table.
Required Tools
Baking sheet, parchment paper, large skillet, knife and cutting board, spoon
Allergen Information
Contains dairy if using cheese or sour cream, but can be made vegan. Always check labels for possible cross-contamination with gluten.
Nutritional Information
Each serving has approximately 420 calories, 10 g total fat, 72 g carbohydrates, and 13 g protein.
Save These chili boats bring warmth and fun to the dinner table. Try them on your next weeknight for a simple but satisfying meal everyone will ask for again.
Cooking Questions
- → What kind of sweet potatoes work best?
Medium-sized sweet potatoes with firm skin bake evenly and hold the chili filling well.
- → Can I make this dish vegan?
Yes, simply use plant-based cheese and sour cream alternatives for toppings to keep it vegan-friendly.
- → How do I get the chili filling to thicken properly?
Simmer the bean mixture uncovered, stirring occasionally, until the liquid reduces and thickens slightly.
- → Can I prepare this in advance?
You can bake sweet potatoes ahead and reheat before adding freshly warmed chili filling and toppings.
- → What variations can I try with the filling?
Consider adding chipotle in adobo for heat or swapping beans with ground meat or plant-based crumble for a different texture.