# What You Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Chili Filling
02 - 1 tablespoon olive oil
03 - 1 small onion, diced
04 - 2 garlic cloves, minced
05 - 1 bell pepper, diced (any color)
06 - 1 pound ground beef or turkey (for vegetarian substitute with 2 cans black beans, 15 oz each, drained and rinsed)
07 - 1 can (15 oz) diced tomatoes
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 2 tablespoons tomato paste
10 - 1 tablespoon chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - ¼ teaspoon cayenne pepper (optional)
→ Optional Toppings
16 - Shredded cheddar cheese
17 - Sour cream or Greek yogurt
18 - Sliced green onions
19 - Chopped cilantro
# Directions:
01 - Preheat the oven to 400°F. Pierce each sweet potato multiple times with a fork. Place on a baking sheet and bake for 50 to 60 minutes until tender when pierced with a knife.
02 - While potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 4 to 5 minutes until softened.
03 - Incorporate minced garlic and cook for an additional minute.
04 - Add ground beef or turkey (or black beans for vegetarian version). Break up meat and cook until browned. If necessary, drain excess fat.
05 - Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if using. Simmer uncovered for 15 to 20 minutes until thickened, stirring occasionally.
06 - Once tender, remove sweet potatoes from oven and let them cool slightly. Slice each lengthwise, gently push open, and fluff the flesh with a fork.
07 - Spoon a generous portion of chili into each sweet potato. Add optional toppings such as shredded cheddar, sour cream, green onions, and cilantro as preferred. Serve warm.
