Chili Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes – scrubbed and dried
• 1 tbsp olive oil – for potatoes
• 0.5 tsp kosher salt – for potatoes
• 1 tbsp olive oil – for chili
• 1 medium yellow onion – finely chopped
• 3 cloves garlic – minced
• 1 pound 85% lean ground beef
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 0.25 tsp cayenne pepper
• 2 tbsp tomato paste
• 14.5 ounces canned diced tomatoes – with juices
• 8 ounces tomato sauce
• 0.5 cup low-sodium beef broth
• 15 ounces canned black beans – drained and rinsed
• 1 tsp kosher salt – for chili
• 0.5 tsp black pepper
• sharp cheddar cheese – shredded (for serving)
• sour cream – for serving
• scallions – thinly sliced (for serving)

Instructions

1. Heat the oven to 400°F. Prick the sweet potatoes all over with a fork, then rub them with the olive oil and kosher salt for potatoes. Place on a rimmed baking sheet.
2. Bake until very tender, 45–60 minutes, until a knife slides through with no resistance. Set aside and keep warm.
3. Meanwhile, heat the olive oil for chili in a medium pot over medium heat. Add the onion and cook, stirring, until softened and lightly golden, 5–7 minutes.
4. Add the garlic and cook until fragrant, about 30 seconds.
5. Add the 85% lean ground beef and cook, breaking it up with a spoon, until browned with no pink remaining, 5–7 minutes; spoon off excess fat if needed.
6. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper; cook 30 seconds to bloom the spices.
7. Add the tomato paste and cook, stirring, 1 minute.
8. Stir in the canned diced tomatoes with juices, tomato sauce, and low-sodium beef broth. Add the canned black beans, then season with the kosher salt for chili and black pepper. Bring to a simmer.
9. Simmer uncovered, stirring occasionally, until thick and hearty, 20–25 minutes. Adjust seasoning to taste and keep warm over low heat.
10. Split each sweet potato lengthwise and gently fluff the flesh with a fork.
11. Spoon a generous ladle of chili into each potato. Serve hot with sharp cheddar cheese, sour cream, and scallions as desired.