# What You'll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
→ Chili Filling
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely diced
06 - 2 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 tablespoon chili powder
09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - ¼ teaspoon cayenne pepper (optional)
12 - 1 (15 oz) can black beans, drained and rinsed
13 - 1 (15 oz) can kidney beans, drained and rinsed
14 - 1 (14 oz) can diced tomatoes
15 - ½ cup vegetable broth
16 - Salt and black pepper, to taste
→ Optional Toppings
17 - ¼ cup shredded cheddar cheese or vegan alternative
18 - ¼ cup sour cream or plant-based substitute
19 - 2 tablespoons chopped fresh cilantro
20 - 1 avocado, diced
21 - Sliced green onions
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce each sweet potato with a fork several times. Rub with olive oil, sprinkle with salt, place on the baking sheet, and bake for 40 to 50 minutes until tender.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened.
04 - Stir in minced garlic and diced red bell pepper. Cook for an additional 3 minutes.
05 - Add chili powder, cumin, smoked paprika, and optional cayenne pepper. Stir for 1 minute until fragrant.
06 - Add drained black beans, kidney beans, diced tomatoes with juices, and vegetable broth. Bring to simmer, reduce heat, and cook uncovered for 12 to 15 minutes until slightly thickened. Season with salt and pepper.
07 - Remove sweet potatoes from oven and let cool slightly. Slice lengthwise and fluff the flesh gently with a fork.
08 - Spoon chili filling into each sweet potato. Top with cheese, sour cream, cilantro, avocado, and green onions as desired. Serve immediately.
