Veggie Chili-Stuffed Sweet Potatoes
Ingredients
- 2 tablespoons olive oil
- 1 onion
- 2 peppers
- 1 zucchini
- 1 chili pepper
- 3 garlic cloves
- 1 can kidney beans, drained
- 1 can sweet corn
- 1 can tomatoes
- 3 tablespoons tomato puree
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3-6 sweet potatoes
Preparation
Heat oil in a large pan over medium heat.
Chop onion, peppers, zucchini, chili pepper, and garlic and add to the pan with kidney beans and sweet corn. Cook for 5 minutes until tender.
Add can of tomatoes, tomato puree, cumin, oregano, cayenne pepper, salt, and pepper. Reduce heat to low and simmer for 40 minutes.
Preheat oven to 200°C.
Place sweet potatoes in the oven and bake for 20-25 minutes until easily pierced with a knife.
Load the potatoes with chili and serve with cucumber, avocado, or plain dairy-free yoghurt.
