# 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 with juices
15 - ½ cup vegetable broth
16 - Salt and black pepper, to taste
→ Optional Toppings
17 - ¼ cup shredded cheddar cheese 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 - Heat 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 with kosher salt, and place on the baking sheet.
03 - Bake for 40 to 50 minutes until tender when pierced with a fork.
04 - While sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened.
05 - Stir in minced garlic and diced red bell pepper; cook for an additional 3 minutes.
06 - Add chili powder, cumin, smoked paprika, and cayenne pepper (if using); stir for 1 minute until fragrant.
07 - Add black beans, kidney beans, diced tomatoes with juices, and vegetable broth. Bring mixture to a simmer, reduce heat to low, and cook uncovered for 12 to 15 minutes until slightly thickened, stirring occasionally. Season with salt and black pepper to taste.
08 - Remove sweet potatoes from oven and let cool briefly. Slice lengthwise and gently fluff the flesh with a fork.
09 - Spoon the chili filling generously into each sweet potato. Top with shredded cheese, sour cream, cilantro, avocado, or green onions as desired.
10 - Serve hot with extra toppings on the side if desired.
