Description
Delicious and hearty stuffed sweet potatoes filled with chili, perfect for a comforting meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 1–2 tablespoons olive oil
- 1/4 cup diced red onion
- 1/3 cup diced bell pepper
- 2 cloves garlic (minced)
- Salt and pepper to taste
- 1 tablespoon chili powder (or more if you like it really spicy)
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 1 (15oz) can red kidney beans
- 1 tablespoon tomato paste
- 2 cups tomato sauce – I use Hunt’s canned Tomato Sauce
- 1 tablespoon maple syrup – optional
- 1/2 cup shredded cheddar cheese
- 2 tablespoons freshly chopped scallions or chives for topping
Instructions
- To cook in the Instant Pot: Poke holes all over the potatoes, place them in an even layer onto the trivet inside your Instant Pot. Pour in 1 cup of water. Close and secure the lid and cook them for 12-25 minutes depending on their size. See this post for recommendations on cooking times.
- To roast in the oven: Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray. Using a fork, poke the sweet potatoes all over for venting the steam. Place the sweet potatoes onto the baking sheet and bake in the oven for 45-60 minutes, until a knife can easily be inserted. Remove and let cool for a few minutes.
- To cook in the microwave: Poke holes all over each sweet potato, place them onto a microwave-safe dish and cook for 5-8 minutes, turning each potato over halfway through the cooking time. Let them cool for a few minutes before slicing since they will be very hot.
- Heat up a medium-size skillet to medium-high heat with some olive oil on the stovetop. Add in the diced onion and bell pepper. Cook for 2-3 minutes, then add minced garlic, chili powder, cumin, onion powder, salt, and pepper, and tomato paste. Stir everything together and cook for 1-2 minutes.
- Pour in the kidney beans and cook for 2-3 more minutes. Pour in the tomato sauce and stir. Sprinkle with more salt and pepper. Bring everything to a boil and then reduce to simmer, add in the maple syrup and simmer on low heat for 10-15 minutes.
- Slice each sweet potato down the center, squeeze each potato to release the sweet potato away from the skin to make a nice bed for the chili. Fill each potato generously with some of the chili and top with the cheddar cheese.
- Place the stuffed sweet potatoes back into the oven for a few minutes to melt the cheese. Sprinkle each stuffed sweet potato with the chopped scallions or chives. Plate and ENJOY.
Notes
- Adjust the spices to your taste for a spicier or milder chili.
- Leftover chili can be stored in the refrigerator for up to 3 days.
- This dish can be made vegetarian by using vegetable broth instead of chicken broth, if desired.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dishes
- Method: Instant Pot, Oven, Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg