Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can crushed tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Bake for 45-60 minutes, or until very tender.
- While sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in kidney beans, crushed tomatoes, beef broth, chili powder, cumin, and smoked paprika. Bring to a simmer, then reduce heat and let it cook for 15-20 minutes, allowing flavors to meld. Season with salt and pepper.
- Once sweet potatoes are cooked, carefully slice them in half lengthwise. Scoop out most of the flesh, leaving a 1/4-inch border around the skin. Mash the scooped-out sweet potato flesh and set aside (optional, for a creamier filling or to mix into the chili).
- Spoon the chili mixture generously into each sweet potato skin.
- Sprinkle with shredded cheddar cheese.
- Return the stuffed sweet potato skins to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For a vegetarian option, replace ground beef with a can of black beans and a can of corn.
- Adjust chili powder and other spices to your preferred level of heat.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
- Sweet potato skins can be prepared ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Baking, Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 450
- Sugar: 15g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg