# What You’ll Need:
→ 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
06 - 1 pound ground beef or 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)
→ Toppings (Optional)
16 - Shredded cheddar cheese
17 - Sour cream or Greek yogurt
18 - Sliced green onions
19 - Chopped cilantro
# How to Make It:
01 - Preheat oven to 400°F. Pierce sweet potatoes with a fork several times. Place on a baking sheet and bake 50 to 60 minutes until tender when pierced with a knife.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Cook, stirring occasionally, for 4 to 5 minutes until softened.
03 - Add minced garlic to the skillet and cook for 1 minute more, stirring frequently.
04 - Add ground beef or turkey, breaking up meat as it cooks until browned. Drain excess fat if necessary. For vegetarian, add black beans instead and heat through.
05 - Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, pepper, and optional cayenne. Simmer uncovered for 15 to 20 minutes, stirring occasionally until thickened and flavors meld.
06 - Remove baked sweet potatoes when tender and slightly cooled. Slice each lengthwise and gently push open. Fluff flesh with a fork to create a cavity.
07 - Spoon a generous portion of chili into each sweet potato. Add optional toppings such as shredded cheddar, sour cream or Greek yogurt, sliced green onions, and chopped cilantro. Serve immediately.
