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.
I enjoy making these chili boats because they bring together comfort and nutrition in one dish that my whole family loves.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed, 1 tablespoon olive oil, ½ teaspoon kosher salt
- Chili Filling: 1 tablespoon olive oil, 1 small yellow onion finely diced, 2 cloves garlic minced, 1 red bell pepper diced, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional), 1 (15 oz/425 g) can black beans drained and rinsed, 1 (15 oz/425 g) can kidney beans drained and rinsed, 1 (14 oz/400 g) can diced tomatoes, ½ cup (120 ml) vegetable broth, 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
- Step 1:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- Pierce each sweet potato several times with a fork. Rub with olive oil and sprinkle with salt. Place on the prepared baking sheet and bake for 40 50 minutes or until very tender.
- Step 3:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened.
- Step 4:
- Stir in garlic and bell pepper cook another 3 minutes.
- Step 5:
- Add chili powder, cumin, smoked paprika, and cayenne stir for 1 minute until fragrant.
- Step 6:
- Add beans, diced tomatoes (with juices), and vegetable broth. Bring to a simmer, reduce heat, and cook uncovered for 12 15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
- Step 7:
- Once sweet potatoes are cooked, let cool slightly. Slice open lengthwise and gently fluff flesh with a fork.
- Step 8:
- Spoon the chili filling generously into each sweet potato. Top with cheese, sour cream, cilantro, avocado, or green onions as desired.
- Step 9:
- Serve hot, with extra toppings on the side.
Save Making this dish always brings my family together around the table for a satisfying meal full of flavor.
Notes
For extra heat, add chipotle in adobo to the chili. Swap beans for ground meat or a plant-based crumble if preferred. Serve with a crisp green salad for a complete meal.
Required Tools
Baking sheet, parchment paper, large skillet, knife and cutting board, spoon
Allergen Information
Contains dairy if using cheese or sour cream substitute with vegan options if needed. Dish is naturally gluten-free always check labels on canned goods and toppings for possible cross-contamination.
Save This recipe balances rich flavors with wholesome ingredients for a nutritious family meal.
Recipe FAQ
- → How do I bake the sweet potatoes for the filling?
Pierce each sweet potato with a fork, rub with olive oil and salt, then bake at 400°F until tender, usually 40–50 minutes.
- → Can I make the chili filling spicier?
Yes, you can add chipotle in adobo or increase cayenne pepper to boost the chili's heat according to preference.
- → What are some suitable toppings for this dish?
Popular toppings include shredded cheddar or vegan cheese, sour cream or plant-based alternatives, chopped cilantro, diced avocado, and sliced green onions.
- → Is this dish gluten-free?
Yes, the naturally gluten-free ingredients ensure it's safe, but always check canned goods and toppings for cross-contamination.
- → How can I store leftovers?
Refrigerate any leftover chili in an airtight container for up to four days and reheat before serving.
- → Can I substitute the beans with another protein?
Certainly, ground meat or plant-based crumbles can replace beans for a different texture and flavor.