Vegetarian chili-stuffed sweet potatoes

Ingredients

• sweet potato 4 medium pieces
• water 1 cup
• extra virgin olive oil 1.5 tablespoons
• red onion 0.25 cups
• bell pepper 0.333 cups
• garlic clove 2 cloves
• salt 1 to taste
• ground black pepper 1 to taste
• chili powder 1 tablespoon
• ground cumin 1 tablespoon
• onion powder 1 tablespoon
• red kidney beans 1 can
• tomato paste 1 tablespoon
• marinara sauce 2 cups
• maple syrup 1 tablespoon
• yellow cheese 0.5 cups
• chives 2 tablespoons

Tools

• fork
• oven
• baking sheet
• knife
• microwave-safe dish
• skillet
• spatula
• spoon

Instructions

1. Poke the sweet potatoes all over with a fork so steam can escape during cooking.
2. Cook the sweet potatoes using one method: pressure cook them with water until tender, roast them in the oven until a knife slides in easily, or microwave them until soft. Let them cool for a few minutes before handling.
3. Heat the olive oil in a skillet over medium-high heat. Add the red onion and bell pepper and cook until slightly softened.
4. Add the garlic, chili powder, ground cumin, onion powder, salt, ground black pepper, and tomato paste. Stir well and cook until fragrant.
5. Add the kidney beans and cook briefly, stirring to coat them in the seasonings.
6. Pour in the tomato sauce, season again with salt and pepper if needed, bring to a boil, then reduce to a simmer. Stir in the maple syrup and simmer until the chili thickens slightly.
7. Slice each cooked sweet potato down the center and gently squeeze to open it up and make space for the filling.
8. Fill each sweet potato with the prepared chili and top with the cheddar cheese.
9. Place the stuffed sweet potatoes on a baking sheet and bake just until the cheese is melted.
10. Top with the chopped chives and serve.

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