# 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)
→ Optional Toppings
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.
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 an additional 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 if using. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened and flavors combine.
06 - Remove sweet potatoes from oven when tender and let cool slightly. Cut lengthwise, gently press open, and fluff the flesh with a fork.
07 - Spoon chili generously into each sweet potato. Top with cheese, sour cream, green onions, and cilantro as desired. Serve warm.
