# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Chili Filling
02 - 1 tablespoon olive oil
03 - 1 small onion, diced
04 - 2 garlic cloves, minced
05 - 1 bell pepper, diced (any color)
06 - 1 pound ground beef or turkey, or 2 cans (15 oz each) black beans for vegetarian
07 - 1 can (15 oz) diced tomatoes
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 2 tablespoons tomato paste
10 - 1 tablespoon chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - ¼ teaspoon cayenne pepper (optional)
→ Toppings (Optional)
16 - Shredded cheddar cheese
17 - Sour cream or Greek yogurt
18 - Sliced green onions
19 - Chopped cilantro
# Directions:
01 - Preheat oven to 400°F. Pierce each sweet potato several times with a fork. Place them on a baking sheet and bake for 50 to 60 minutes until tender when pierced with a knife.
02 - While the sweet potatoes bake, heat olive oil over medium heat in a large skillet. Add diced onion and bell pepper and sauté for 4 to 5 minutes until softened.
03 - Add minced garlic and cook for an additional 1 minute, stirring frequently.
04 - Add ground beef or turkey, breaking it up with a spoon, and cook until browned. For vegetarian option, add black beans instead. Drain excess fat if needed.
05 - Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if using. Simmer uncovered for 15 to 20 minutes, stirring occasionally until flavors meld and sauce thickens.
06 - Once tender, let sweet potatoes cool briefly. Slice each lengthwise, gently push open, and fluff the flesh with a fork.
07 - Spoon chili generously into each sweet potato. Garnish with cheddar cheese, sour cream, sliced green onions, and cilantro as desired. Serve immediately.
