Recipe: Chili-Stuffed Baked Sweet Potatoes
As we welcome autumn weather back to Boston, it’s time to get reacquainted with your oven. (Remember that thing?) This baked sweet potato recipe requires some multitasking, but you’ll have plenty of leftovers as a reward for your hard work. Our recommendation: Be sure you make these on a cool day, because the oven and stovetop will be going at the same time. The results, however, are worth a little sweat.
- 2 sweet potatoes
- 1 lb ground turkey
- 1 can black beans, no salt added
- 16 oz vegetable stock
- 2 cans diced tomatoes, no salt added
- 4 celery stalks, chopped
- 4 carrots, chopped
- 1 cup onion, diced
- 1 clove garlic, minced
- 1 jalapeño pepper, minced
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp smoked paprika
- Olive oil
Preheat the oven to 400 degrees and prep all of the ingredients. When the oven is heated, pierce each sweet potato with a fork a few times, then bake for 45 to 50 minutes.
In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, cooking until fragrant (roughly two to three minutes). Next, add the ground turkey and cook until mostly done.
Rinse and drain the black beans. Add those, along with the vegetable stock, tomatoes, celery, and
carrots, to the pot. Stir, then cover the pot and cook for 20 to 25 minutes. When done, turn off the heat and stir in the jalapeño, salt, cumin, and paprika.
When the sweet potatoes are done, slice them in half and scoop out some of the meat to make room
for the chili. Fill the sweet potato boats with chili, then top with anything you like—avocado, cilantro, or maybe a little sour cream or Greek yogurt. Serve immediately, or store in the fridge for lunches.
Finally, store the rest of the chili in the fridge as leftovers.