CHICKPEA CHILI STUFFED SWEET POTATOES
sAVORY & COMFORTING. tHIS SIMPLE RECIPE IS PERFECT FOR RAINY DAYS. dOUBLE THE RECIPE TO FEED A FAMILY, FRIENDS - OR SIMPLY - SAVE IT FOR THE NEXT DAY!
This recipe was inspired by Forks Over Knives. They issue a quarterly magazine, and I happened to find the recipe in there. I encourage everyone to seek out this magazine at your local grocery retailer.
Serves 2 (or one really hungry person)
- 1 medium sized sweet potato
- 1/2 cup onion, chopped
- 1/2 cup water
- 1/3 cup red bell pepper, chopped
- 2 tsp chili powder
- 1 tsp cumin
- pinch of sea salt
- 1-2 cloves garlic, minced
- 1/2 can low sodium chickpeas, drained & rinsed
- 1/2 cup frozen peas (or corn, if you prefer)
- 1 medium sized portobello mushroom, chopped
- 1/2 avocado, chopped (optional)
- splash of hot pepper sauce (optional)
- Preheat the oven to 400 Fahrenheit. Line a baking sheet with parchment paper. Slice the sweet potato vertically down the middle. Place on baking sheet face down. Cook for 40-50 minutes or until tender
- Meanwhile, in a medium saucepan combine onion, 1/4 cup water, the bell pepper, 1 tsp chili powder, 1/2 tsp cumin, & the salt. Bring to a boil. Cook for about 8 minutes or until most of the water is evaporated, stirring occasionally
- Add the remaining 1/4 cup water, garlic, & mushrooms. Cook for another 2 minutes.
- Stir in chickpeas, peas (or corn), & the remaining 1 tsp chili powder and 1/2 tsp cumin. Stir and cook until slightly thickened, about 3 minutes
- Once the sweet potatoes have been removed from the oven & cooled slightly, run your knife down the middle of each half, but not all the way through. With a fork, mash some of the sweet potato in the center until a small well has formed. Scoop your chickpea chili into the well & over the potato
- If you like, top the chili with chopped avocado and hot pepper sauce