Plant-Based Chili Stuffed Sweet Potatoes
Served up in soft baked sweet potatoes, this chili is chock-full of savory flavor and plant-based protein, and makes for an easy, cozy meal you’ll spoon up again and again.
Servings 3 people
Ingredients
- 3 small sweet potatoes about 5 oz each
- 2 tbsp olive oil
- 1/2 onion diced
- 2 cloves garlic minced
- 1 stalk celery diced
- 1 green bell pepper diced
- 1 jalapeño diced (optional)
- 1/2 cup walnuts chopped
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 3 tbsp nutritional yeast
- 14 oz crushed fire-roasted tomatoes
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 2 cups cooked black beans
- 1 lime juiced
- 1 tbsp coconut aminos
- 1/4 cup cilantro chopped
- 1/4 tsp salt or more to taste
Optional Toppings
- sliced avocado, scallions, and/or jalapeño
Instructions
- PREHEAT the oven to 400°F and line a baking sheet with foil.
- SCRUB the sweet potatoes clean and pat dry. Prick with a fork in several places, place on a baking sheet, and bake for 45 to 60 minutes until soft.
- MAKE the chili while the potatoes bake. Heat olive oil in a pot over medium heat and add onion, garlic, and celery. Cook until the onions are translucent
- ADD the bell peppers and jalapeño and cook for one minute. Then add the walnuts, chili powder, paprika, cumin, and nutritional yeast. Stir constantly for 30 seconds.
- STIR in the tomatoes, tomato paste, and broth. Bring to a boil, then lower to simmer for 20 minutes.
- ADD the black beans and simmer for another 10 minutes.
- TURN OFF the heat and stir in lime juice, coconut aminos, cilantro, and salt.
- CUT baked sweet potatoes in half and stuff them with the chili. Garnish with sliced avocado, scallions, and/or jalapeño as desired and serve the remaining chili on the side.
- ENJOY!