# 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 ground 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
# Preparation Steps:
01 - Preheat oven to 400°F. Pierce sweet potatoes several times with a fork. Arrange on a baking sheet and bake 50-60 minutes until tender when pierced.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté for 4-5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute.
04 - Add ground beef or turkey, breaking it up and cooking until browned. Drain excess fat if needed. For vegetarian option, add black beans instead.
05 - Mix in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if using. Simmer uncovered for 15-20 minutes, stirring occasionally until thickened and flavors meld.
06 - Once baked, let sweet potatoes cool slightly. Slice each lengthwise, gently open, and fluff interior with a fork.
07 - Fill each sweet potato with a generous portion of chili. Add cheese, sour cream, green onions, and cilantro as desired. Serve immediately while hot.
