Chili is one of the most comforting and filling meals around. Pair it with a piping hot baked sweet potato and you have yourself the perfect autumnal evening meal. Enjoy cuddled up on the sofa for one, or place in the middle of the table to share with your closest friends and let them help themselves. Made with black beans, this chili recipe is packed full of plant-based protein and dietary fiber, keeping you full and satisfied for longer. The fresh guacamole adds a beautifully creamy taste, and the coconut yoghurt perfectly mimics the taste of sour cream.

Black Bean Chili Stuffed Sweet Potatoes [Vegan, Grain-Free]

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Serves

2

Ingredients

  • 2 medium-sized sweet potatoes
  • 1 can black beans
  • 1 can chopped tomatoes
  • 1 red bell pepper
  • 1 red onion
  • 1 garlic clove
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 medium-ripe avocado
  • 2 tablespoons natural coconut yogurt
  • A squeeze of lemon
  • Chopped fresh coriander
  • Salt and pepper, to taste
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Preparation

  1. Start by placing the sweet potatoes into a preheated oven (at around 355°F) for around 45 minutes, until you can easily pierce with a fork.
  2. Whilst they’re cooking, start making the chilling by chopping up the red pepper, red onion, and mincing the garlic clove, and place into a saucepan to cook. Once the onions begin to brown slightly, you can pour the tinned tomatoes and black beans, stir thoroughly.
  3. Add all of the spices (including the salt and pepper) and make sure the heat is fairly low to avoid cooking too quickly – the key is for a nice and slow cook to ensure a rich flavor a thick consistency.
  4. Whilst the chilli is cooking, scoop out the avocado from its skin and mash in a small bowl with a squeeze of lemon and sprinkle of salt – this can then top the chilli stuffed sweet potatoes once they have been fully assembled.
  5. Once the potatoes are soft, remove them from the oven and cut them down the middle. Spoon half of the chilli into each, top with avocado and a spoonful of coconut yogurt.
  6. To finish, sprinkle with chopped coriander. Alternatively, you can place all the components in the centre of the table and let your dinner guests build their own sweet potatoes (be sure to adjust ingredient accordingly).
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Nutritional Information

Calories: 520 | Carbs: 104 g | Fat: 12 g | Protein: 18 g | Sugar: 14 g | Sodium: 354 mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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