Vegan Chili Stuffed Sweet Potato

Vegan Chili Stuffed Sweet Potato

Serves: 4

Use Organic:

  • 4 medium sweet potatoes
  • 1 ½ cup diced cremini mushrooms
  • 1 cup diced yellow onion
  • 1 diced yellow bell pepper
  • 3 garlic cloves finely chopped
  • 2 Tablespoons diced jalapeño
  • 2 Tablespoons Garden of Life Coconut Oil
  • 1 15 oz can garbanzo beans rinsed and drained
  • 1 15 oz. can kidney beans rinsed and drained
  • 1 15 oz. can black beans rinsed and drained
  • 1 28 oz can tomato puree
  • 1 14.5 oz. can diced tomatoes
  • 1 4 oz. can diced green chilies
  • 3 teaspoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt

Directions:

  1. Preheat oven to 400 degrees.
  2. Poke several holes into each sweet potato, wrap in foil, then place on a baking pan and bake for 60-70 minutes.
  3. While sweet potatoes are baking, make the chili.
  4. Place coconut oil, onion, mushrooms, bell pepper, garlic and jalapeño into a large pot and heat to medium high and cook for about 8 minutes, stirring frequently.
  5. Add in remaining ingredients, stir, and let simmer on low until the sweet potatoes are done cooking.
  6. Once sweet potatoes are done, remove from oven and let cool enough so that you can handle them safely.
  7. Cut open each sweet potato so that you can spoon a good heaping scoop of chili into them.
  8. Top with your favorite toppings such as hummus, cilantro, avocado, vegan sour cream or cheese.

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