These vegan chili loaded sweet potatoes are the ultimate comfort food and weeknight meal! This easy and delicious meal comes together quickly and is full of hearty and healthy plant-based foods that will keep you feeling nourished.
Chili Loaded Sweet Potatoes
Servings: 4
Ingredients
- 4 medium Sweet potatoes
- 1 tbsp Olive oil
- 1 Onion
- 2 cloves Garlic
- 1 Red bell pepper
- ½ Jalapeño (optional)
- 1 tsp Paprika
- 1 tsp Chili powder
- ½ tsp Salt
- 1 tsp Favorite hot sauce*
- 1 15 oz can Diced (ideally fire-roasted) Tomatoes
- 1 can Black Beans
- ¼ cup Veggie Broth
- 1 handful spinach
Instructions
- Start by preheating your oven to 425°F (about 215°C) and washing your sweet potatoes. Using a fork, puncture the sweet potato skins about 4-6 times around the outside of each potato and place them on a baking sheet. Bake the sweet potatoes in the preheated oven for 45-50 minutes, stopping to flip the sweet potatoes and rotating the baking tray halfway through. By the time the potatoes are done, they should be easily pierced by a fork. Set the baked sweet potatoes aside.**
- Prepare your veggies by dicing the onion, bell pepper, jalapeño (if using), and mincing the garlic. Heat up the olive oil in a large pan over medium heat before adding in the onion and minced garlic and sauté, stirring to make sure everything cooks evenly, for 1-2 minutes or until the onion starts to soften. Next, add in the bell pepper, jalapeño (if using), paprika, chili powder, and salt, and stir thoroughly to ensure the veggies are evenly coated in the spices. Continue cooking until the veggies start to soften, or about another 3-5 mins, stirring occasionally.
- Add the hot sauce, diced tomatoes, black beans, and veggie broth into the pan, stirring to combine, and turn up the heat until the mixture reaches a slow boil. Turn down the heat again to low and simmer the mixture for 10-15 minutes, covered with a lid. In the last 1-2 minutes of simmering, toss in the spinach and allow it to wilt down. Taste and add more salt as needed but the filling should be ready to go!
- Cut the sweet potatoes in half and load up with a generous amount of the filling. Top with cilantro, dairy-free sour cream, hot sauce, diced jalapeño, and any other toppings as desired and enjoy!
Notes
*For the hot sauce, I personally like using Cholula, Frank’s RedHot, or Sriracha
** You can bake the potatoes ahead or cook them while you prepare the filling. If you bake them ahead, just pop them in the microwave until warm and they should be ready to fill!
Curious for more?
If you loved this reading this post, then you might want to check out some of my recipes including some for baked falafel, Indian-inspired aloo gobi, vegan burritos, vegan breakfast pancakes, stuffed butternut squash, and mexican tofu tacos! Or maybe check out this post for my top 5 vegan and plant-based cookbooks!
