Pin 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.
This recipe has become a family favorite for busy weeknights when I want something filling but simple to prepare.
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
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Sweet Potatoes:
- 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.
- Cook Vegetables:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic and bell pepper; cook another 3 minutes.
- Add Spices:
- Add chili powder, cumin, smoked paprika, and cayenne; stir for 1 minute until fragrant.
- Simmer Chili:
- 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.
- Assemble:
- Once sweet potatoes are cooked let cool slightly. Slice open lengthwise and gently fluff flesh with a fork. Spoon the chili filling generously into each sweet potato. Top with cheese sour cream cilantro avocado or green onions as desired.
- Serve:
- Serve hot with extra toppings on the side.
Pin Our family loves gathering around these chili boats on chilly evenings sharing stories and laughter.
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
Nutritional Information
Calories 420 Total Fat 10 g Carbohydrates 72 g Protein 13 g per serving
Pin This hearty chili boat recipe is perfect for a nutritious weeknight meal that satisfies both vegetarians and chili lovers alike.
Recipe Q&A
- → How do I bake the sweet potatoes to tender perfection?
Pierce each sweet potato with a fork, rub with olive oil and salt, then bake at 400°F (200°C) for 40–50 minutes until very tender.
- → Can I substitute the beans with another protein?
Yes, you can replace the beans with ground meat or plant-based crumbles for a different texture and flavor.
- → What spices add depth to the chili filling?
Chili powder, ground cumin, smoked paprika, and cayenne pepper create a smoky, warm, and slightly spicy flavor profile.
- → Are there versatile toppings to enhance the dish?
Shredded cheddar or vegan cheese, sour cream or plant-based alternatives, fresh cilantro, diced avocado, and green onions all add freshness and richness.
- → How long can leftovers be stored safely?
Store leftover chili in the refrigerator for up to 4 days, keeping toppings separate until ready to serve.