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)

ingredients:

  • 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)

instructions:

  1. 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
  2. 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
  3. Add the remaining 1/4 cup water, garlic, & mushrooms. Cook for another 2 minutes.
  4. 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
  5. 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
  6. If you like, top the chili with chopped avocado and hot pepper sauce
  7. Enjoy!