Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes
Course: Appetizer | Cuisine: Continental | Diet: Vegetarian
These Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes are the perfect healthy appetizer for your next party! With a delicious combination of spices and wholesome ingredients, they make for a delightful surprise, especially for kids looking for a tasty midday snack.
Ingredients:
For the Sweet Potatoes:
- 4 Sweet Potatoes (or 4 regular potatoes)
- Salt and Pepper, to taste
- 2 tablespoons Extra Virgin Olive Oil, for cooking
- 1/4 cup Cheese, grated
For the Stuffing:
- 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
Preparation Time: 20 mins
Cooking Time: 45 mins
Total Time: 1 hour 5 mins
Servings: 4
Instructions:
-
Prepare the Sweet Potatoes:
Select thick, slightly straight sweet potatoes for easier stuffing. If unavailable, regular potatoes can be used. Preheat the oven to 180°C (350°F) and let it heat up for 10 minutes. Cut out aluminum foil and place the sweet potatoes on it. Wash and dry the sweet potatoes, then sprinkle salt, pepper, and drizzle olive oil over them. Wrap them in the foil and bake in the oven at 200°C (400°F) for 30 minutes. -
Make the Stuffing:
- Pressure cook the soaked rajma with 2 cups of water and a pinch of salt for 8 to 10 whistles or until soft. Allow the pressure to release naturally and set aside the cooked beans along with the stock.
- Heat a saucepan with some olive oil, add garlic, and sauté until soft. Add chopped onions and sauté until translucent.
- Add chopped zucchini and red bell peppers and sauté for 5 minutes over medium heat.
- Stir in the tomato puree, cooked rajma (with the stock), red chilli powder, cumin powder, sugar, and salt. Mix well and simmer for 5 minutes until the mixture thickens. Add torn basil leaves and adjust the seasoning as needed.
-
Stuff the Sweet Potatoes:
Once the sweet potatoes are baked, remove them from the foil. Scoop out the flesh, leaving the skin intact. Chop the scooped-out potato and mix it with the chili bean stuffing.- Fill the sweet potato skins with the chili bean and zucchini mixture. Top with grated cheese.
- Place the stuffed potatoes back into the oven and bake for another 5-6 minutes, until the cheese has melted.
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Serve:
Once done, remove the stuffed sweet potatoes from the oven and place them on a serving platter. Serve hot and enjoy this delicious appetizer!
For a complete meal, serve the Vegetarian Spicy Bean Chili-Stuffed Sweet Potatoes alongside Penne Pasta in Spinach Basil Pesto Sauce and garlic bread.
