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Chili-Stuffed Sweet Potatoes

This month, our focus is on recipes that are not only delicious, nutrient-rich but also especially good for your heart health. Sweet potatoes are magical because they contain high amounts of potassium. Potassium allows your body to expel sodium which then can lower your blood pressure and reduce your risk for heart disease. Paired with our plant-based chili, full of tons of fiber and protein, you and your heart will be happy and healthy!
4 sweet potatoes (medium)
2 tablespoons olive oil
1 yellow onion, diced
1 red bell pepper, cored, seeded, and diced
1 jalapeno pepper, cored, seeded and diced
3 cloves garlic, minced
28 oz crushed fire roasted tomatoes
1 -15 oz can black beans, rinsed and drained
1 - 15 oz kidney beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon coriander 
2 tsp cinnamon powder
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup chopped cilantro
topping - cashew or coconut yogurt
Sweet Potato:
Preheat the oven to 375 degrees. Wash all potatoes and prick with a fork or a knife several times each (6-8 times at least). Rub each potato with a thin layer of olive oil. Place potatoes on a baking sheet. Bake 45-60 minutes, or until you can pierce them easily with a knife. Make a slit lengthwise end-to-end across the top and fluff the inside with a fork before stuffing with chili.
In a large pot, heat the olive oil over medium high heat. Add the onion, garlic, red pepper and jalapeno. Cook until tender, about 10 minutes, stirring occasionally. Add the tomatoes, beans, chili powder, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Stir until combined. Simmer over low for 30 minutes, stirring occasionally. Add cilantro. 
Scoop some chili into the roasted potato and drizzle some coconut or cashew yogurt on top.