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Black Bean Chili Stuffed Sweet Potato

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American, Mediterannean-style-meals, Mexican
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Sweet potatoes (med.) Washed
  • 1 1/3 tbsp Vegetable broth
  • 1 Yellow onion Chopped
  • 1 Red bell pepper (med) Chopped
  • 2 cloves Garlic Minced
  • 2 tbsp Chili powder
  • 2 tsp Oregano
  • 2 tsp Cumin
  • 1 15 oz Black beans (canned)
  • 1 8 oz Tomato sauce
  • 1/3 cup Water
  • 1/4 cup Cilantro (fresh) Chopped

Equipment

  • 1 Baking sheet Line with parchment paper

Method
 

  1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Poke a few fork holes in the sweet potatoes and place on the baking sheet. Bake for 45 to 50 minutes until cooked through.
  2. While the potatoes cook, in a medium-sized pot over medium heat, add the vegetable broth. Add the onion and bell pepper and sauté for 5 to 7 minutes, or until cooked through. Add the garlic and cook for 1 minute more. Then add the chili powder, oregano and cumin. Stir to combine. Reduce the heat to low, and add the black beans, tomato sauce and water and cook for 6 to 8 minutes.
  3. Remove the sweet potatoes from the oven. Slice each one down the centre and stuff with the black bean chili. Top with cilantro. Serve and enjoy!

Notes

You can shorten the preparation time by cooking the sweet potatoes in an Instant Pot.  Enjoy this high-fiber, meatless meal!