Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes

Name: Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Continental
Ingredients: 4 null Sweet Potato or 4 regular potatoes; null Salt and Pepper to taste; 2 tablespoons Extra Virgin Olive Oil for cooking; 1/4 cup Cheese grated; 1/2 cup Rajma (Large Kidney Beans) soaked overnight; 1/2 null Green zucchini finely chopped; 1 null Red Bell pepper (Capsicum) finely chopped; 1 null Onion finely chopped; 4 cloves Garlic finely chopped; 1 cup Homemade tomato puree; 1 teaspoon Red Chilli powder; 2 teaspoons Cumin powder (Jeera); 1 teaspoon Sugar; 4 null Basil leaves chopped; null Salt to taste

Archana's Kitchen

June 28, 2018

901 Ratings

Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes

Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min

Makes:4 Servings

Meal:Appetizer

Cuisine:Continental

Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes is a healthy appetizer that you can make for your parties. These stuffed sweet potato will surprise the kids as well as it tastes delicious for their mid day snack.

The sweet potato are baked till soft and then cut in the middle, the excess pulp is scooped out and stuffed in with a spicy chilli Bean and Zucchini. You can add any roasted vegetables of your choice to stuff it inside. It is then topped with some grated cheese and baked in the oven till the cheese melts.

Note: If you find the sweet potatoes too hard to cut and shape, you can use regular potatoes and they will scoop out well and hold its shape.

Serve the Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes along with Penne Pasta Recipe in Spinach Basil Pesto Sauce and garlic bread to make it a complete Brunch meal.

If you are looking for more sweet potato recipes here are some :

Note: If you find the sweet potatoes too hard to cut and shape, you can use regular potatoes and they will scoop out well and hold its shape.

Serve the Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes along with Penne Pasta Recipe in Spinach Basil Pesto Sauce and garlic bread to make it a complete Brunch meal.

If you are looking for more sweet potato recipes here are some :

Ingredients

For the Stuffing

4 Sweet Potato, or 4 regular potatoes

Salt and Pepper, to taste

2 tablespoons Extra Virgin Olive Oil, for cooking

1/4 cup Cheese, grated

1/2 cup Rajma (Large Kidney Beans), soaked overnight

1/2 Green zucchini, finely chopped

1 Red Bell pepper (Capsicum), finely chopped

1 Onion, finely chopped

4 cloves Garlic, finely chopped

1 cup Homemade tomato puree

1 teaspoon Red Chilli powder

2 teaspoons Cumin powder (Jeera)

1 teaspoon Sugar

4 Basil leaves, chopped

Salt, to taste

Instructions for Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes

To begin making the Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes, make sure you get a thick and slightly straight sweet potatoes, without much folds. This becomes easy for you to stuff the filling. Else you can use the regular potatoes, which are evenly shaped in an oval and use them.

Preheat the oven to 180 degree Celsius for 10 minutes and keep it ready.

Cut out an aluminium foil to keep the sweet potatoes, wash the sweet potato and dry any excess water. Sprinkle salt, pepper and drizzle some olive oil over them and close it with the foil and place it in the oven at 200 degree Celsius for 30 minutes.

While the sweet potato is being baked, we will move on to make the spicy bean chilli stuffing. Pressure cook the rajma with 2 cups of water and salt a pinch for at least 8 to 10 whistles, until it is cooked well.

Once done allow the pressure to release naturally and keep the boiled rajma ready along with the stock.

Heat a sauce pan with some oil. Add garlic and sauté till they soften. Add in chopped onions and sauté till they turn translucent.

Once the onions are half done, add chopped zucchini, bell peppers and sauté for 5 more minutes on medium heat.

Add in tomato puree and cooked rajma beans with the stock, sprinkle with red chilli powder, cumin powder, sugar, salt to taste and give it a stir.

Add torn basil leaves, simmer the Chilli Bean & Zucchini stuffing for 5 minutes until the mixture thickens. Check for seasonings and adjust accordingly.

Take the sweet potato out from the oven, take it out of the foil. Scoop out the flesh from inside, keeping the skin intact.

Chop the scooped out potato and add it to the chilli bean stuffing.

Add the Chilli bean and zucchini stuffing inside the sweet potato skin and top it up with grated cheese and put it back inside the oven for 5 to 6 minutes until the cheese melts.

Once done, remove the Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes from the oven, place it in a serving platter and serve hot.

Serve the Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes along with Penne Pasta Recipe in Spinach Basil Pesto Sauce and garlic bread to make it a complete Brunch meal.