Who doesn’t need a delicious, balanced, warming side dish or entree in the heart of winter?
The kids are off for winter break next week. While this brings a different level of (beautiful) chaos, it also means we can do a little more cooking and baking as after-school activities are cancelled and homework is pretty much non-existent. This chili-stuffed sweet potato recipe really hits the spot! It also happens to be gluten-free and dairy-free. Perfect for our family! Do you plan on trying this? Let me know what you think!
XO,
Tara
Black Bean Chili Stuffed Sweet Potatoes
(Serves 4)
Ingredients:
4 Sweet Potato (medium size)
1 tbsp Organic Vegetable Broth
1 Yellow Onion (chopped)
1 Yellow Bell Pepper (chopped)
2 Garlic (clove, minced)
1 1/2 tbsps Chili Powder
1 tsp Oregano
1/2 tsp Cumin
1 3/4 cups Black Beans (cooked, drained, rinsed)
3/4 cup Tomato Sauce
1/3 cup Water
1/4 cup Cilantro (chopped)
Directions:
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Poke a few fork holes in the sweet potatoes and place on the baking sheet. Bake for 45 to 50 minutes until cooked through.
While the potatoes cook, in a medium-sized pot over medium heat, add the vegetable broth. Add the onion and bell pepper and sauté for 5 to 7 minutes, or until cooked through. Add the garlic and cook for 1 minute more. Then add the chili powder, oregano and cumin. Stir to combine. Reduce the heat to low, and add the black beans, tomato sauce and water and cook for 6 to 8 minutes.
Remove the sweet potatoes from the oven. Slice each one down the centre and stuff with the black bean chili. Top with cilantro. Serve and enjoy!