Chili-Stuffed Sweet Potatoes

by eatwoo.com 3 June 2019, 03:49 1.6k Views

Chili-Stuffed Sweet Potatoes

Chili Stuffed Sweet Potatoes: I’m not ashamed to admit this: Once a month, we host a Dungeons & Dragons night at our home. Well, actually, we use the more rules-light GURPS system, but that’s not really the point of this story. See, whenever we host game night, we have a few friends over who are what we like to call not-yet-vegans. I mean, they’re great guys who can throw some mean dice, but when they come over we’re always aware of how aware they are about what we’re eating. Cooking vegan food for omnivores can feel a little like cooking for the FBI sometimes, am I right? So many questions. Needless to say, this recipe was welcomed and enjoyed by all the brave heroes of our game, with little to no investigation into what exactly nutritional yeast is or why we’d want a vegan pot roast as compared to a bunch of carrots.

MAKES 8 TO 10 SERVINGS

$1.77 PER SERVING

Ingredients for Chili-Stuffed Sweet Potatoes recipe

8 to 10 sweet potatoes
2 teaspoons olive oil
1 red onion, diced
3 cloves garlic, minced
1 (15-ounce) can lentils, drained and rinsed, or 1½ cups cooked dry lentils
1 (15-ounce) can garbanzo beans, drained and rinsed, or 1½ cups cooked dry garbanzo beans
1 (15-ounce) can black beans, drained and rinsed, or 1½ cups cooked dry black beans
1 (28-ounce) can diced tomatoes
2 cups vegetable broth or vegan beef broth
1 tablespoon plus 1 teaspoon chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
¾ cup frozen corn
2 tablespoons soy sauce or Bragg’s Liquid Aminos
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon crushed black peppercorns
Dash of vegan liquid smoke
Sea salt and ground black pepper
½ cup chopped fresh cilantro

How to make Chili-Stuffed Sweet Potatoes ?

Preheat the oven to 400ºF.

Cut a slit in the top of each potato, then put the potatoes on the oven rack and bake for 20 to 25 minutes, or until the centers are tender. Set aside.

In a Dutch oven or your largest soup pot with a lid, heat the olive oil over medium heat. Add the onions and garlic and cook until the onion is tender, then toss in the remaining ingredients except the cilantro, salt, pepper, and sweet potatoes. Bring the mixture to a boil, stirring occasionally. Once the chili begins to bubble, reduce the heat to maintain a simmer, cover, and let simmer for 15 minutes. Give your chili a taste test and add any needed salt and pepper.

Serve the potatoes hot, with as much chili and cilantro over the top as your heart desires.

You can use your leftover cilantro to make:

Tofu Spring Rolls with Agave Chili Sauce

Steamed Sesame Seitan Dim Sum

Samosa Pizza

Pan-Seared Corn and Quinoa Salad here

Tom Kha Gai—Spicy Coconut Soup here

Check out here for tips on how to store fresh cilantro so it lasts longer.

POTATOES: THE PERFECT BRING-TO-WORK LUNCH
When we moved to Brooklyn and Dan couldn’t come home for lunch anymore, we invested in a wonderful stainless-steel lunchware set so he could take leftovers with him to work. Chili-Stuffed Sweet Potatoes work great for that. We just moved one potato fully loaded with vegan chili over to one of the containers the night before and refrigerated it overnight; by the time Dan reheated it in the microwave the next day, the potato and chili had fused into an outstanding and delicious mash worthy of my handsome husband. Of course, always remove your leftovers from their stainless-steel containers before putting them in the microwave. That’s a disaster waiting to happen.