Ingredients
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
Directions
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 softens 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
