# 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
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 on a baking sheet, and bake for 50 to 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 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 additional minute.
04 - Add ground beef or turkey, breaking it apart as it browns. Drain excess fat if necessary. For vegetarian option, add beans instead.
05 - Incorporate diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and optional cayenne. Simmer uncovered for 15 to 20 minutes, stirring occasionally until thickened and flavors meld.
06 - Once tender, allow sweet potatoes to cool slightly. Slice each lengthwise, gently open, and fluff the flesh with a fork.
07 - Spoon chili generously into each sweet potato. Add optional toppings like shredded cheese, sour cream, green onions, and cilantro. Serve warm.
