Vegetarian Chili in Sweet Potato Boats
Submitted by janeteds
Stuffed sweet potato boats loaded with smoky black bean chili, corn, and warm spices. A hearty vegetarian main dish topped with cool yogurt and fresh lime.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
120 minPicture this: tender, caramelized sweet potatoes split open and piled high with a thick, smoky chili that practically hums with cumin, coriander, and chili powder.
Black beans and sweet corn give every bite real substance, while a dollop of cool yogurt and a squeeze of lime wake the whole thing up.
This is the kind of plant-based comfort food that makes meat-eaters forget they’re eating vegetarian.
It feeds six generously, so it’s built for weeknight family dinners or a casual weekend spread with friends.
Pro Tips
- Pierce sweet potatoes generously before baking so steam can escape and the flesh stays fluffy, not waterlogged.
- Let the chili simmer uncovered for the last few minutes to thicken it up before spooning it into the boats.
- Use a fork to rough up the inside of each sweet potato so the chili nestles into all those crevices.
- Swap black beans for kidney beans or pinto beans if that’s what your pantry’s got.
Ingredients
Directions
Place sweet potatoes on baking sheet; pierce all over with fork.
Bake in 400℉ (200℃) (200 degrees C) oven for about 1 hour and 25 minutes or until tender.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook green peppers, onions, garlic, chili powder, cumin, coriander, ½ teaspoons salt and ¼ teaspoons pepper, stirring, for 10 minutes.
Stir in tomatoes and black beans; bring to boil.
Reduce heat and simmer, covered, for 20 minutes.
Stir in corn and 2 tablespoons of the chopped coriander, cook, uncovered, for 5 minutes.
Place sweet potatoes on plates; slit lengthwise through middle and mash inside slightly with fork.
Season with salt and pepper to taste.
Using back of spoon, make hollows in sweet potatoes and spoon in chili mixture.
Top with spoonful of yogurt and sprinkle with remaining chopped coriander.
Garnish with coriander leaves and lime.
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