Black Bean Chili Stuffed Sweet Potatoes


Black Bean Chili Stuffed Sweet Potatoes

Servings 4
Cook Time 1 hour


  • 4 Sweet Potato (medium size)
  • 1 tbsp Vegetable Broth
  • 1 Yellow Onion (chopped)
  • 1 Yellow Bell Pepper (chopped)
  • 2 Garlic (clove, minced)
  • 1 ½ tbsps Chili Powder
  • 1 tsp Oregano
  • ½ tsp Cumin
  • 1 ¾ cups Black Beans (cooked, drained, rinsed)
  • ¾ cup Tomato Sauce
  • cup Water
  • ¼ cup Cilantro (chopped)


  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Poke a few fork holes in the sweet potatoes and place on the baking sheet. Bake for 45 to 50 minutes until cooked through.
  • While the potatoes cook, in a medium-sized pot over medium heat, add the vegetable broth. Add the onion and bell pepper and sauté for 5 to 7 minutes, or until cooked through. Add the garlic and cook for 1 minute more. Then add the chili powder, oregano and cumin. Stir to combine. Reduce the heat to low, and add the black beans, tomato sauce and water and cook for 6 to 8 minutes.
  • Remove the sweet potatoes from the oven. Slice each one down the centre and stuff with the black bean chili. Top with cilantro. Serve and enjoy!


Leftovers: Refrigerate in an airtight container for up to four days.
Additional Toppings: Top with avocado, cheese, sour cream or yogurt.
Fat   1g
Saturated   0g
Trans   0g
Polyunsaturated   1g
Monounsaturated   0g
Carbs   54g
Fiber   14g
Sugar   10g
Protein   11g
Cholesterol   0mg
Sodium   177mg
Potassium   1059mg
Vitamin A   19713IU
Vitamin C   92mg
Calcium   103mg
Iron   5mg
Vitamin D   0IU
Vitamin E   3mg
Vitamin K   14μg
Thiamine   0.3mg
Riboflavin   0.2mg
Niacin   2mg
Vitamin B6   0.5mg
Folate   145μg
Vitamin B12   0μg
Phosphorous   204mg
Magnesium   105mg
Zinc   2mg
Selenium   3μg
Calories: 259kcal
Keyword: Vegetable
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