I hope you won't feel I'm being to redundant with this recipe that's so similar to one I shared a few days ago, but can you ever really have too many ways to eat chili and potatoes? Well I don't think so. Plus this recipe is, shall I say, much healthier than the fried sweet potatoes from the other day.

Okay, but now I need to talk about these sweet potatoes. I know you can stuff sweet potatoes with so many things but chili is like the perfect match. This is a really simple chili that I made for dinner over the weekend and the truth is that these potatoes were inspired by me wanting to use the leftovers.

This makes such a great weeknight dinner to have ready to go too. They’re so filling and always a crowd pleaser. You can pile it with so many delicious topping too. I left it at salsa, plain coconut yogurt, and avocado slices for ours but feel free to throw on some diced onion, hot sauce, or even some crunchy chip crumbs. Go wild and make them your own! I’d love to know what you think in the comments as well so let me know. What are you going to top yours with?

Chunky Chili Stuffed Sweet Potatoes

Nothing complements chili quite like some baked potatoes. This recipe uses sweet potatoes and leaves room for all the toppings you want to add.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

6 medium sweet potatoes baked until fork tender
Chili:
2 tablespoons olive oil
1 medium onion diced
4 cloves garlic minced
1 red or jalapeño pepper seeded and minced
1 cup tomato paste
2 cups vegetable stock
2 cups water plus a little more as needed
3 tablespoons worchestershire make sure it's vegan or skip
1 tablespoon liquid smoke
2 1/2 - 3 cups cooked beans rinsed (I used a combination of lentils, kidney beans, black beans, and white beans)
1 teaspoon black pepper plus more to taste
2 teaspoons sea salt plus more to taste
1 1/2 tablespoons cocoa powder
1 teaspoon cinnamon
2 tablespoons chili powder
1 teaspoon cumin
Optional Toppings:
salsa
sliced avocado or guacamole
chives or green onions
coconut yogurt

Instructions

Chili:
Heat olive oil in a large pot or dutch oven over medium high heat. Add onion, garlic, and pepper and cook for 1 to 2 minutes until onions are translucent. Add tomato paste, stock, water, and beans to pot and reduce heat to medium low. Add remaining ingredients for chili and stir very well, then reduce heat to low and allow chili to simmer for at least 30 minutes to develop flavor and thicken up.
Stuffed Potatoes:
Preheat the oven to 375 degrees F (190 C) and line a baking tray with foil.
Slit your sweet potatoes down the center lengthwise and use a fork to mash them a little and make a place to pour the chili. Set them on the prepared tray and scoop large spoonfuls of chili into each potato. Place tray in the oven and bake for 15 to 20 minutes until tops are browned and potatoes are nice and hot. Remove from oven and cool for a few then serve while they're hot with whatever toppings you'd like.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Crispy Baked Zucchini Wedges with Basil Chimichurri
2. Peanut Butter Banana Pancakes
3. Sesame Pomegranate Cauliflower and Veggie Fried Rice
4. Sweet Potato Loaded Chili Fries
5. Harry Potter Fan Recipe - Butterbeer Doughnuts

Also, I've been starting to vlog in case you missed it.

1. Travelicious: Disneyland at Halloween Time 2018 + 77,000 Steem Power reached
2. Silverwood Theme Park Rollercoaster On Rides POV (Front Seat)
3. Montana Travels Glacier National Park
4. Vlog #4 Grocery Shopping with Gringalicious at Trader Joe's
5. Hiking to Snow Creek Falls + I Hit 17k Followers!
6. Vlog #3: Looking for a New Gym + Meet My Baby