Chili-Stuffed Sweet Potatoes
A savory and comforting chili made with protein-packed beans and wholesome vegetables for a hearty dish.
Servings: 4 people
Calories: 506kcal
Ingredients
- 4 sweet potatoes large
- 1 tablespoon olive oil
- 1 yellow onion small, diced
- 2 garlic cloves minced
- 1 red bell pepper diced
- 15 ounces black beans drained and rinsed
- 15 ounces kidney beans drained and rinsed
- 15 ounces diced tomatoes no salt added
- 2 tablespoons chili powder
- 1 teaspoon cumin
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork, place them on a baking sheet, and bake for 45-60 minutes or until tender.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until fragrant.
- Add bell pepper, cooking for an additional 5 minutes. Stir in black beans, kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Simmer for 15-20 minutes.
- Once the potatoes are done, slice them open and stuff with the chili. Top with avocado, yogurt, and cilantro, if desired.
Notes
Optional toppings include: Greek yogurt or sour cream, cilantro, green onions, avocado, cheese, and salsa.
Nutrition
Serving: 1potato and 1 cup chili | Calories: 506kcal | Carbohydrates: 98g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 614mg | Potassium: 1902mg | Fiber: 25g | Sugar: 15g | Vitamin A: 34316IU | Vitamin C: 60mg | Calcium: 195mg | Iron: 9mg |
| SmartPoints (Freestyle): 15
SmartPoints (Freestyle): 15
SmartPoints (Freestyle): 15