Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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. 
  • Next mix in chili powder, oregano, cumin and chipotle chili powder or cayenne; stir for 1 minute. Mix in beans and tomato sauce. 
  • 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.
  • 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.