Saturday, June 9, 2018

Baked Sweet Potatoes Stuffed with Chickpea Chili

I've been stuffing big baked sweet potatoes with all kinds of things lately for a savory dinner. I mainly done BBQ type fillings but decided to make a simple chili. These were delicious. There was enough chili left over to make these again, or have a  chili dog, or a simple bowl of chili. Or, bake 4 potatoes and have leftovers.
  • 2 medium sweet potatoes
  • 1 cup chopped onion
  • 3/4 cup chopped red bell pepper
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 4 cloves garlic, minced
  • 1 can garbanzo beans, rinsed and drained
  • 1 cup cubed butternut squash, slightly thawed if frozen
  • Garnish: chopped avocado, shredded cheese, pickled jalapenos, hot pepper sauce, etc.

Preheat oven (I used my toaster oven) to 400F. Line a baking sheet with parchment paper. Place sweet potatoes on pan and bake for 40-60 minutes, until tender. Meanwhile, in a large saucepan combine onion, 1/2 cup water, bell pepper, half the chili powder, 1 teaspoon cumin and salt. Bring to boiling. Cook 8 minutes or until nearly all of the water is evaporated, stirring occasionally.

Add 1/2 cup water, the garlic and cook 2 minutes more. Stir in beans, squash, remaining chili powder and cumin. Cook until slightly thickened.

To serve, spoon chickpea chili over halved sweet potatoes. Top desired garnishes.


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