
4 medium sweet potatoes | |
1 teaspoon olive oil | |
1 cup chopped yellow onion | |
1 red bell pepper, diced | |
2 garlic cloves, minced | |
1 1/2 tablespoons chili powder | |
1 teaspoon dried oregano | |
1/2 teaspoon cumin | |
1/4 teaspoon chipotle chili powder or cayenne pepper, if you like a kick | |
1-15 ounce cans of black beans (do not drain) | |
¾ cup tomato sauce | |
salt and pepper to taste | |
½ cup GO Veggie! Lactose Free Cheddar Shreds | |
Cilantro, avocado and sour cream or greek yogurt for garnish |
1. | Preheat oven to 400 degrees F. Poke holes in sweet potatoes with a fork then place on foil-lined baking sheet. Roast potatoes in the oven for 40-50 minutes or until you can poke a fork or knife into the middle of the potato. |
2. | While the sweet potatoes are roasting, prepare the chili by heating oil over medium-high heat. Add in onion, bell pepper and garlic; cook until onions soften about 6-8 minutes. |
3. | Next mix in chili powder, oregano, cumin and chipotle chili powder or cayenne; stir for 1 minute. Mix in beans and tomato sauce. |
4. | Bring chili to a boil, stirring occasionally. Reduce heat to medium-low and simmer until sweet potatoes are done cooking and chili thickens. Taste and season again with salt and pepper or additional spices. |
5. | Once sweet potatoes are done, split them open. Place about 1/3-1/2 cup of chili in each potato then sprinkle with 2 tablespoons of cheese. (You will most likely have extra chili leftover which you can serve on the side.) If you’d like you can place them back in the oven for 5 minutes to help the cheese melt a bit. Sometimes I stir the cheese in with the black beans before I stuff the sweet potatoes - this ensures that the cheese gets ooey-gooey. Top potatoes with cilantro, avocado and greek yogurt or sour cream, if desired. Serves 4. |
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