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Baked Sweet Potato Chili Boats are a delightful fusion of flavors and textures that elevate any meal. This vegetarian dish combines the natural sweetness of sweet potatoes with a savory chili filling, making it a satisfying option that appeals to both health-conscious eaters and flavor enthusiasts alike. With the growing trend toward plant-based meals, this recipe stands out as a wholesome choice that does not compromise on taste. Whether you’re looking for a nutritious weeknight dinner or a crowd-pleasing dish for a gathering, these chili boats are sure to impress.

Baked Sweet Potato Chili Boats

Discover the delicious Baked Sweet Potato Chili Boats, a perfect blend of sweet and savory flavors. This vegetarian dish combines nutrient-rich sweet potatoes with hearty chili, packed with beans and spices. Not only is it easy to prepare, but it's also a nutritious option for weeknight dinners or gatherings. Enjoy the vibrant colors and delightful textures in every bite while reaping the health benefits of this wholesome meal. Transform your dining experience with this satisfying recipe!
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Ingredients
  

4 medium sweet potatoes

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

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

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

1 can (15 oz) diced tomatoes (with juices)

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

½ cup corn (fresh or frozen)

1 avocado, diced

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Sweet Potatoes: Wash and scrub the sweet potatoes. Pierce each potato several times with a fork and place them on a baking sheet. Bake in the preheated oven for 45-50 minutes or until tender when pierced with a fork.

      Cook Vegetables: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until soft. Stir in garlic and diced red bell pepper, cooking for another 3-4 minutes until the pepper is tender.

        Add Beans and Spices: Add the black beans, kidney beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine. Let this mixture simmer for about 10 minutes; add corn for the last 2 minutes.

          Prepare Sweet Potato Boats: Once the sweet potatoes are done baking, remove them from the oven and allow to cool slightly. Cut each sweet potato lengthwise down the middle, creating a boat. Gently fluff the inside of the sweet potato with a fork, leaving a small border around the edges.

            Fill and Top: Spoon the chili mixture generously into each sweet potato half. Top with shredded cheese, and return to the oven for an additional 10-15 minutes or until the cheese is melted and bubbly.

              Serve: Remove the sweet potato chili boats from the oven. Top with diced avocado, fresh cilantro, and serve with lime wedges on the side for an extra zesty kick.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings