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At the heart of this recipe are the sweet potatoes, which serve as the nutritious base for the chili filling. Sweet potatoes are not only delicious; they are also incredibly versatile. Their creamy texture when baked makes them perfect for stuffing with flavorful mixtures. For this recipe, it's essential to select firm, smooth sweet potatoes to ensure the best results.

Baked Sweet Potato Chili Boats

Discover the delightful Spicy Sweet Potato Chili Boats, where the natural sweetness of roasted sweet potatoes meets a spicy chili filling bursting with flavor. This visually appealing dish is perfect for lunch or dinner, offering a hearty meal that’s nutritious and satisfying. Made with essential ingredients like beans and colorful veggies, these chili boats are versatile and cater to various dietary needs. Elevate your meals with this wholesome recipe that combines flavor, nutrition, and beautiful presentation.
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Ingredients
  

4 medium sweet potatoes

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

1 medium zucchini, 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 green chilies

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn (fresh or frozen)

½ cup fresh cilantro, chopped (for garnish)

Optional toppings: sliced avocado, sour cream or Greek yogurt, shredded cheese

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly. Prick each sweet potato several times with a fork to allow steam to escape. Place them on the prepared baking sheet and bake for 45-60 minutes, or until tender, when pierced with a fork.

      Sauté Vegetables: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until translucent.

        Add Garlic and Peppers: Stir in the minced garlic, diced bell pepper, and zucchini. Sauté for an additional 5-7 minutes until the veggies are slightly softened.

          Mix in Beans and Spices: Add the black beans, kidney beans, diced tomatoes (with their juices), corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine all ingredients. Let the mixture simmer for about 10-15 minutes to allow the flavors to meld, stirring occasionally.

            Prepare Sweet Potato Boats: Once the sweet potatoes are baked and slightly cooled, carefully slice them in half lengthwise. Using a fork, gently fluff the insides of the sweet potatoes, creating a little bowl for the chili filling.

              Fill the Boats: Spoon the chili mixture generously into each sweet potato half. Make sure to pack them well to maximize the filling!

                Return to Oven: Optional – for added flavor, place the filled sweet potato boats back in the oven for an additional 10-15 minutes.

                  Garnish and Serve: Carefully remove from the oven. Top with freshly chopped cilantro and any other desired toppings, such as sliced avocado, sour cream, or shredded cheese.

                    Enjoy: Serve warm and enjoy your delectable Baked Sweet Potato Chili Boats!

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