Baked Sweet Potatoes Stuffed with Chickpea Chili

  • 45 minutes
  • 4 people
  • Medium
  • Affordable


4 to 5 medium sweet potatoes

1 cup chopped onion

¾ cup chopped red bell pepper

1 tablespoon chili powder

1½ teaspoon ground cumin

¾ teaspoon fine sea salt

3 cloves garlic, minced

1 (15-ounce) can reduced-sodium garbanzo beans (chickpeas), rinsed and drained

1 cup fresh or frozen corn

Chopped avocado (optional)

Bottled hot pepper sauce (optional)


Preheat oven to 400°F. Line a shallow baking pan with parchment paper. Place sweet potatoes in prepared pan. Bake 40 to 60 minutes or until tender.

Meanwhile, in a large saucepan combine onion, ½ cup water, the bell pepper, 1½ teaspoons chili powder, 1 teaspoon cumin, and salt. Bring to boiling. Cook 8 minutes or until nearly all of the water is evaporated, stirring occasionally.

Add ½ cup water and the garlic; cook 2 minutes more. Stir in garbanzo beans, corn, and the remaining 1½ teaspoons chili powder and ½ teaspoon cumin. Cook and stir until slightly thickened.

To serve, spoon chickpea mixture over sweet potatoes. If desired, top with avocado, hot pepper sauce, and/or additional chili powder.

    error: Content Is Protected