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Vegetarian Chili In Sweet Potato Boats

Vegetarian Chili in Sweet Potato Boats recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 195.5
Dietary: Vegan, Vegetarian
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
  • Sweet potatoes
  • Olive oil
  • Green peppers, diced
  • Onions, chopped
  • Garlic, minced
  • Chili powder
  • Ground cumin
  • Ground coriander
  • Diced tomatoes
  • Black beans, drained and rinsed
  • Corn kernels
  • Fresh cilantro, chopped
  • Plain yogurt
  • Salt
  • Black pepper
Directions
  1. 1
    Preheat oven to 400°F (200°C).
  2. 2
    Wash sweet potatoes thoroughly and pierce them several times with a fork.
  3. 3
    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.
  4. 4
    While potatoes bake, heat olive oil in a large nonstick skillet over medium heat.
  5. 5
    Add diced green peppers, chopped onions, and minced garlic to the skillet.
  6. 6
    Sprinkle with chili powder, cumin, coriander, salt, and pepper.
  7. 7
    Sauté vegetables, stirring frequently, for 10 minutes until softened and fragrant.
  8. 8
    Stir in diced tomatoes and drained black beans.
  9. 9
    Bring the mixture to a boil, then reduce heat to low.
  10. 10
    Cover and simmer for 20 minutes to allow flavors to meld.
  11. 11
    Stir in corn kernels and 2 tablespoons of the chopped cilantro.
  12. 12
    Uncover and cook for an additional 5 minutes.
  13. 13
    Remove baked sweet potatoes from the oven and let them cool slightly.
  14. 14
    Place each sweet potato on a serving plate and slice lengthwise down the center without cutting all the way through.
  15. 15
    Gently press the sides inward with a fork to create a hollow boat shape.
  16. 16
    Season the inside of the potatoes with a pinch of salt and pepper.
  17. 17
    Spoon the hot chili mixture generously into the sweet potato boats.
  18. 18
    Top each serving with a dollop of plain yogurt.
  19. 19
    Sprinkle with the remaining chopped cilantro and serve with lime wedges on the side.

Nutrition Facts

Servings 12 servings

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.

Keywords: vegetarian, chili, sweet potato, boats, black beans, corn, healthy, dinner, vegan, easy, comfort food, roasted, spicy, plant-based, meal prep, gluten-free
Read it online: https://www.chefs-mate.com/recipe/vegetarian-chili-in-sweet-potato-boats/