Chili Bean Stuffed Sweet Potatoes

Ingredients

• 1 can Black Beans (15‑oz can, drained and rinsed)
• 1 can Fire‑Roasted Diced Tomatoes (14.5‑oz can, undrained)
• 1 medium Onion (diced)
• 1 medium Bell Pepper (any color, diced)
• 2 cloves Garlic (minced)
• 2 tbsp Tomato Paste (from a small 6‑oz can)
• 1 tsp Ground Cumin (toasted in oil)
• 1 tbsp Chili Powder (adjust for heat preference)
• 1 tbsp Brown Sugar (light brown sugar)
• 1/2 cup Water (can substitute vegetable broth)
• 4 medium Sweet Potatoes (about 8 oz each, scrubbed, skin left on)
• 1 tbsp Olive Oil (for sautéing)
• 1 large Avocado (diced)
• 1 small Tomato (diced for salsa)
• 2 tbsp Fresh Cilantro (roughly chopped)
• 2 stalks Green Onions (sliced, both white and green parts)
• 2 tbsp Lime Juice (freshly squeezed from 1 lime)
• to taste Salt (kosher or sea salt)

Instructions

1. Preheat oven and roast sweet potatoes

   Preheat the oven to 400°F. Scrub the sweet potatoes, place them on a baking sheet, and roast for about 60 minutes, or until a fork slides in easily.

   Time: PT1H

   Temperature: 400°F

2. Prep vegetables for the chili

   Dice the onion, bell pepper, and mince the garlic. Set aside.

   Time: PT10M

3. Sauté aromatics

   Heat 1 tbsp olive oil in a small pot over medium heat. Add the onion, bell pepper, and garlic with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5 minutes.

   Time: PT5M

4. Add tomato paste and brown sugar

   Stir in 2 tbsp tomato paste and 1 tbsp brown sugar. Cook for 1 minute, allowing the paste to caramelize slightly.

   Time: PT1M

5. Bloom the spices

   Add 1 tsp ground cumin and 1 tbsp chili powder. Stir for another minute until fragrant.

   Time: PT1M

6. Combine beans, tomatoes, and liquid

   Add the drained black beans, the can of fire‑roasted diced tomatoes (with juices), and 1/2 cup water (or vegetable broth). Stir to combine.

   Time: PT2M

7. Simmer the chili

   Bring the mixture to a gentle boil, then reduce heat to low, partially cover the pot, and let simmer for 30 minutes, stirring occasionally.

   Time: PT30M

8. Season the chili

   Taste the chili and add salt as needed. Adjust chili powder if you prefer more heat.

   Time: PT2M

9. Prepare avocado salsa

   Dice the avocado, tomato, chop cilantro, slice green onions, and place everything in a mixing bowl. Add lime juice, a pinch of salt, and gently toss to combine.

   Time: PT10M

10. Assemble the stuffed potatoes

    Remove the roasted sweet potatoes from the oven. Let cool for 2 minutes, then slice each lengthwise open. Lightly sprinkle the interior with salt, spoon a generous mound of chili beans into each half, and top with a spoonful of avocado salsa.

    Time: PT5M

11. Serve

    Plate the stuffed sweet potatoes, garnish with extra cilantro if desired, and serve warm.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

9 g

Ingredient Substitutions

• Instead of Black Beans: Canned kidney beans, Canned pinto beans, Cooked dry beans
• Instead of Fire‑Roasted Diced Tomatoes: Regular diced tomatoes with smoked paprika
• Instead of Onion: Shallots, Leeks
• Instead of Bell Pepper: Additional onion, Roasted red peppers
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Tomato Paste: Tomato sauce (2 tbsp), Ketchup (2 tbsp)
• Instead of Ground Cumin: Ground coriander
• Instead of Chili Powder: Smoked paprika, Cayenne pepper (1 tsp)
• Instead of Brown Sugar: Honey (1 tsp), Maple syrup (1 tsp)
• Instead of Water: Vegetable stock
• Instead of Sweet Potatoes: Regular potatoes (flavor will differ)
• Instead of Olive Oil: Vegetable oil
• Instead of Avocado: Ripe mango (for sweetness), Prepared guacamole
• Instead of Tomato: Cherry tomatoes, halved
• Instead of Fresh Cilantro: Parsley
• Instead of Green Onions: Chives
• Instead of Lime Juice: Lemon juice
• Instead of Salt: Soy sauce (small amount)

Equipment Needed

• Oven
• Baking Sheet
• Small Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Mixing Bowl
• Wooden Spoon
• Fork
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Sautéing the aromatics until translucent without browning
• Simmering the chili beans for at least 30 minutes to develop flavor
• Roasting sweet potatoes until fully tender
• Preparing the avocado salsa just before assembly to keep avocado fresh

Chef Tips from the Video

• Toast the cumin and chili powder in the oil before adding liquids for deeper flavor.
• For extra smoky depth, use a splash of chipotle adobo sauce in the chili.
• If you like a creamier texture, mash half of the beans before simmering.

Troubleshooting

Storage

Refrigerator: Store chili beans in an airtight container for up to 4 days; avocado salsa lasts 1‑2 days.

Freezer: Freeze the chili beans portion in a freezer‑safe bag for up to 2 months. Reheat gently; do not freeze sweet potatoes.

Room temperature: Do not leave assembled potatoes at room temperature for more than 2 hours.

Make-Ahead Tips

• The chili beans can be made up to 3 days ahead; reheat on the stove or microwave.
• Avocado salsa is best fresh but can be stored refrigerated for 1 day; add extra lime juice to slow browning.
• Roasted sweet potatoes can be baked ahead, cooled, and reheated in the microwave before stuffing.

Frequently Asked Questions