This comforting dish transforms humble sweet potatoes into elegant edible bowls for a robust, spicy chili. The base is a rich mixture of black beans, corn, and diced tomatoes, seasoned with aromatic cumin, coriander, and chili powder. Roasted until tender, the sweet potatoes provide a naturally sweet contrast to the savory, slightly smoky chili filling. Finished with a dollop of cooling yogurt and fresh cilantro, this meal offers a perfect balance of textures and flavors. It is an ideal vegetarian option for weeknight dinners, potlucks, or when you crave something warm and nourishing without the meat. Simple ingredients come together to create a satisfying, home-style feast that is both visually appealing and deeply flavorful.
Vegetarian Chili In Sweet Potato Boats
Description
This comforting dish transforms humble sweet potatoes into elegant edible bowls for a robust, spicy chili. The base is a rich mixture of black beans, corn, and diced tomatoes, seasoned with aromatic cumin, coriander, and chili powder. Roasted until tender, the sweet potatoes provide a naturally sweet contrast to the savory, slightly smoky chili filling. Finished with a dollop of cooling yogurt and fresh cilantro, this meal offers a perfect balance of textures and flavors.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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Wash sweet potatoes thoroughly and pierce them several times with a fork.
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Place sweet potatoes directly on the oven rack or on a baking sheet and bake for 1 hour and 25 minutes, or until tender when pierced with a knife.
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While potatoes bake, heat olive oil in a large nonstick skillet over medium heat.
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Add diced green peppers, chopped onions, and minced garlic to the skillet.
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Sprinkle with chili powder, cumin, coriander, salt, and pepper.
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Sauté vegetables, stirring frequently, for 10 minutes until softened and fragrant.
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Stir in diced tomatoes and drained black beans.
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Bring the mixture to a boil, then reduce heat to low.
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Cover and simmer for 20 minutes to allow flavors to meld.
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Stir in corn kernels and 2 tablespoons of the chopped cilantro.
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Uncover and cook for an additional 5 minutes.
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Remove baked sweet potatoes from the oven and let them cool slightly.
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Place each sweet potato on a serving plate and slice lengthwise down the center without cutting all the way through.
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Gently press the sides inward with a fork to create a hollow boat shape.
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Season the inside of the potatoes with a pinch of salt and pepper.
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Spoon the hot chili mixture generously into the sweet potato boats.
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Top each serving with a dollop of plain yogurt.
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Sprinkle with the remaining chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 195.5kcal
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 150.7mg7%
- Total Carbohydrate 35.9g12%
- Dietary Fiber 7.7g31%
- Sugars 7.9g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make it Vegan: To make this recipe fully vegan, substitute the plain yogurt with a plant-based alternative such as coconut yogurt, soy yogurt, or a cashew cream.
Storage and Reheating: Store leftover chili in an airtight container in the refrigerator for up to 3 days. Sweet potato boats are best served fresh, but you can reheat the chili separately and serve over mashed or roasted sweet potatoes.
Ingredient Substitutions: You can use red or yellow bell peppers instead of green for a sweeter flavor. Kidney beans or pinto beans work well as substitutes for black beans. Fresh parsley can be used if you do not have cilantro.
Cooking Tip: For faster cooking, microwave the sweet potatoes for 5-7 minutes before transferring them to the oven for the final roasting. This reduces the oven time significantly.
