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Slow Cooker Three Bean Chili-Stuffed Sweet Potatoes

Cook and Prep Time: 45- 60 minutes (+ 4-6 hours)


Serves: 4


You Need

· 4 Sweet Potatoes

· 1 Yellow Onion, diced

· 1 head Garlic, chopped

· Olive Oil

· 1 small can Black Beans, rinsed and drained

· 1 small can Kidney Beans, rinsed and drained

· 1 small can Pinto Beans, rinsed and drained

· 1 Green Bell Pepper, diced

· 1 small (15 oz.) can Diced Tomatoes

· 1 small (15 oz.) can Tomato Sauce

· 2 cups Vegetable Broth or Water

· 1 tbsp. Cumin

· 1 tbsp. Chili Powder

· 1 tbsp. Smoked Paprika

· Salt, to taste

· Black Pepper, to taste

· ¼ cup Cilantro, chopped

· 1 Lime, cut into quarters


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat oven to 400°F. Line 1 baking tray.

  2. Add onion to skillet and cook for 4-5 minutes, until translucent. Then, add garlic, cooking for about 1 minute more, until fragrant.

  3. Add all ingredients, except potatoes, cilantro, and lime to the slow cooker. Cook on low for 6 hours or high for 4 hours.

  4. Poke holes in the potato with a fork, and add them to the baking tray. Brush with olive oil, season with salt. Bake about 45 minutes at 400°F.

  5. Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.

  6. Top with 1/3 cup of chili. Then, garnish with lime and cilantro. Enjoy!

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