- Prep-time: / Ready In:
- Serves 4
- Serving size: 1 stuffed potato
- Print/save recipe
Vegan chili potato, anyone? Load up baked sweet potatoes with a zesty, easy-to-make chickpea chili and you’ve got a tasty weeknight meal that requires little prep or clean-up. Top your chili-stuffed sweet potatoes with diced fresh avocado for creaminess, and you'll never miss the typical, not-so-healthy additions of sour cream and/or cheese. Or, whip up your own three-ingredient vegan Sour "Cream," made with silken tofu, a splash of vinegar, and sea salt.
From The Vegan 8
By Brandi Doming,
Ingredients
- 4 medium sweet potatoes
- 1 cup chopped onion
- ¾ cup chopped red bell pepper
- 1 tablespoon chili powder
- 1½ teaspoon ground cumin
- ¾ teaspoon fine sea salt
- 3 cloves garlic, minced
- 1 (15-ounce) can reduced-sodium garbanzo beans (chickpeas), rinsed and drained
- 1 cup fresh or frozen corn
- Chopped avocado (optional)
- Bottled hot pepper sauce (optional)
Instructions
- Preheat oven to 400°F. Line a shallow baking pan with parchment paper. Place sweet potatoes in prepared pan. Bake 40 to 60 minutes or until tender.
- Meanwhile, in a large saucepan combine onion, ½ cup water, the bell pepper, 1½ teaspoons 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 ½ cup water and the garlic; cook 2 minutes more. Stir in garbanzo beans, corn, and the remaining 1½ teaspoons chili powder and ½ teaspoon cumin. Cook and stir until slightly thickened.
- To serve, spoon chickpea mixture over sweet potatoes. If desired, top with avocado, hot pepper sauce, and/or additional chili powder.
Nutritional Information:
Per serving (1 stuffed potato): 359 calories, 72 g carbohydrates, 14 g protein, 3.7 g total fat, 0.4 g saturated fat, 0 g cholesterol, 539 mg sodium, 15 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(4 from 3 votes)I have been cooking this for years! It is a staple at my house. I love it because not only is it super easy, but if you don’t have all the ingredients substitutions work well. I just made this with black eyed peas instead of chickpeas, Dr.Greger’s BROL instead of corn, and 1/2 a jalapeño instead of 3/4 cup bell pepper. It turned out great as always! Also, I like cooking sweet potatoes in my instant pot, so by the time I’m done with the chili and prepping the avacado and cilantro, they’re ready to assemble.
Ready in 45 min. Then you say bake for 45 to 60 min.
Easy, and tastey! Nice switch up from our usual stuffed sweet potatoes which includes black beans and red peppers. We added avocado and salsa on top. Yum!