Pin Hearty sweet potatoes are baked until tender, then filled with a robust, bean-packed chili for a flavorful, wholesome weeknight meal that requires minimal hands-on prep.
I love making these chili boats on busy weeknights because they come together quickly and satisfy the whole family.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed; 1 tablespoon olive oil; ½ teaspoon kosher salt
- Chili Filling: 1 tablespoon olive oil; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 tablespoon chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper (optional); 1 (15 oz/425 g) can black beans, drained and rinsed; 1 (15 oz/425 g) can kidney beans, drained and rinsed; 1 (14 oz/400 g) can diced tomatoes; ½ cup (120 ml) vegetable broth; Salt and black pepper, to taste
- Toppings (optional): ¼ cup shredded cheddar or vegan cheese; ¼ cup sour cream or plant-based alternative; 2 tablespoons chopped fresh cilantro; 1 avocado, diced; Sliced green onions
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- Pierce each sweet potato several times with a fork. Rub with olive oil and sprinkle with salt. Place on the prepared baking sheet and bake for 40–50 minutes, or until very tender.
- Step 3:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened.
- Step 4:
- Stir in garlic and bell pepper cook another 3 minutes.
- Step 5:
- Add chili powder, cumin, smoked paprika, and cayenne stir for 1 minute until fragrant.
- Step 6:
- Add beans, diced tomatoes (with juices), and vegetable broth. Bring to a simmer, reduce heat, and cook uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
- Step 7:
- Once sweet potatoes are cooked, let cool slightly. Slice open lengthwise and gently fluff flesh with a fork.
- Step 8:
- Spoon the chili filling generously into each sweet potato. Top with cheese, sour cream, cilantro, avocado, or green onions as desired.
- Step 9:
- Serve hot, with extra toppings on the side.
Pin This dish always brings my family together around the table, sharing stories and laughter as we enjoy dinner.
Notes
Serve with a crisp green salad for a complete meal. Leftover chili can be refrigerated for up to 4 days.
Required Tools
Baking sheet, Parchment paper, Large skillet, Knife and cutting board, Spoon
Allergen Information
Contains dairy if using cheese or sour cream substitute with vegan options if needed. Dish is naturally gluten-free always check labels on canned goods and toppings for possible cross-contamination.
Pin Enjoy these savory baked sweet potato chili boats any night of the week for a comforting and nutritious meal.
Recipe Q&A
- → Can I use different beans for the filling?
Yes, you can swap black or kidney beans for other beans or even plant-based crumbles to vary the texture and flavor while keeping it hearty.
- → How do I make this dish spicier?
Adding chipotle in adobo or extra cayenne pepper to the chili mixture will enhance the heat without overpowering the flavors.
- → Can this dish be prepared ahead of time?
You can bake the sweet potatoes and prepare the chili filling in advance, then combine just before serving to maintain freshness.
- → What toppings work best for this dish?
Shredded cheddar or vegan cheese, sour cream or plant-based alternatives, chopped cilantro, diced avocado, and sliced green onions add flavor and texture contrasts.
- → Is the dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free. Just ensure any added toppings or canned goods are labeled gluten-free to avoid cross-contamination.