# What You 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 (any color)
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
# Steps:
01 - Preheat oven to 400°F. Pierce sweet potatoes several times with a fork. Arrange on a baking sheet and bake for 50 to 60 minutes until tender when pierced.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté for 4 to 5 minutes until softened.
03 - Incorporate minced garlic into the skillet and cook for an additional minute.
04 - Add ground beef or turkey, breaking it apart and cooking until browned. Drain excess fat if needed. For vegetarian, substitute with black beans.
05 - Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if desired. Simmer uncovered for 15 to 20 minutes, stirring occasionally until thickened.
06 - Once tender, cool sweet potatoes slightly. Slice lengthwise, gently open, and fluff the flesh with a fork.
07 - Spoon chili generously into each sweet potato. Add optional toppings such as shredded cheese, sour cream, sliced green onions, and chopped cilantro. Serve immediately.
