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Baked Sweet Potato Chili Boats are a delightful fusion of flavors and textures that not only satisfy your taste buds but also offer a nutritious meal option. This innovative recipe marries the inherent sweetness of sweet potatoes with the savory, hearty elements of chili, resulting in a dish that is as visually appealing as it is delicious. Whether you're looking for a cozy dinner solution or a vibrant addition to your weekly meal prep, these chili boats are the perfect choice. They are easy to make, highly customizable, and packed with nutrients, making them ideal for both busy weeknights and casual gatherings.

Baked Sweet Potato Chili Boats

Discover the perfect blend of flavors with Baked Sweet Potato Chili Boats, a nutritious and delicious meal that's easy to prepare. This innovative dish combines the natural sweetness of baked sweet potatoes with a savory chili filling made from black and kidney beans, fresh vegetables, and spices. Customizable and packed with nutrients, it's great for weeknight dinners or casual gatherings. Enjoy a healthy, satisfying meal that looks as good as it tastes!
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Ingredients
  

4 medium sweet potatoes

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) diced tomatoes, with juices

1 cup corn (frozen or fresh)

1 red bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup shredded cheese (cheddar or Monterey Jack, optional)

Fresh cilantro, for garnish

Avocado or sour cream, for topping (optional)

Instructions
 

Preheat the oven to 400°F (200°C).

    Prepare the sweet potatoes: Wash and scrub the sweet potatoes under running water. Pat dry, then pierce each sweet potato several times with a fork. Place them on a baking sheet and bake in the preheated oven for 40-45 minutes, or until tender when pierced with a fork.

      Make the chili filling: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

        Add the spices: Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper into the skillet. Mix well and cook for another minute to toast the spices.

          Combine the chili ingredients: Add the black beans, kidney beans, diced tomatoes (with juices), and corn to the skillet. Stir to combine, and let the mixture simmer for about 10 minutes, allowing the flavors to meld together. If too thick, you can add a splash of vegetable broth or water.

            Assemble the sweet potato boats: Once the sweet potatoes are cooked, carefully remove them from the oven and let them cool slightly. Cut each sweet potato in half lengthwise and gently scoop out some of the flesh to create a boat shape; leave a little flesh for flavor and structure.

              Fill the sweet potato boats: Spoon the chili mixture generously into each sweet potato half. If desired, sprinkle the top with shredded cheese.

                Bake again for melted cheese: Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Serve and garnish: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with avocado or a dollop of sour cream, if desired.

                    Prep Time, Total Time, Servings:

                      15 minutes | 1 hour | Serves 4