Vegetarian Black Bean Chili-Stuffed Sweet Potatoes

Nutrition Notes

Ingredients

• 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

Preparation

1. 1

   Step 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. 2

   Step 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. 3

   Step 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. 4

   Step 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. 5

   Step 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.

6. Bon appetit!