Baked Sweet Potatoes Stuffed with Chickpea Chili - Vegan Recipe
Vegan chili potato, anyone? Load up freshly baked sweet potatoes with a zesty, easy-to-make chickpea chili and you’ve got a tasty weeknight meal that requires little prep or clean-up.
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Cooking tools:
- Oven
- Stove
- Baking pan
- Parchment paper
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Wooden spoon
- Spoon
- Plate
Ingredients
- 4 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)
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