Smoky Peanut & Black Bean Chilli Stuffed Sweet Potatoes

Embrace a meal that is as nourishing as it is delicious with these incredible Smoky Peanut & Black Bean Chilli Stuffed Sweet Potatoes. We’ve taken the humble baked sweet potato and elevated it into a complete, satisfying dish. The chilli is a revelation—deeply savoury with a hint of smokiness, a touch of creamy richness from the peanut butter, and packed with plant-based protein from black beans. It’s a vibrant, fibre-rich vegan dinner that will warm you from the inside out.

Ingredients

• 4 large sweet potatoes
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp chilli powder (or to taste)
• 1 (400g / 15 oz) can chopped tomatoes
• 1 (400g / 15 oz) can black beans, rinsed and drained
• 3 tbsp smooth, natural peanut butter
• 250ml (1 cup) vegetable broth
• 1 tbsp lime juice
• Salt and freshly ground black pepper to taste
• For garnish: fresh cilantro, chopped peanuts, sliced avocado, vegan sour cream

Instructions

1. Prepare the Sweet Potatoes: Preheat your oven to 200°C (400°F). Scrub the sweet potatoes, pat them dry, and pierce them several times with a fork. Place them on a baking tray and bake for 45-60 minutes, or until they are tender all the way through.
2. Start the Chilli: While the potatoes are baking, heat the olive oil in a large pan or pot over medium heat. Add the chopped onion and bell pepper, cooking for 5-7 minutes until softened. Add the minced garlic, smoked paprika, cumin, and chilli powder. Cook for another minute until fragrant, stirring constantly.



3. Simmer: Pour in the chopped tomatoes and vegetable broth, and add the rinsed black beans. Stir everything together until well combined. Bring the mixture to a simmer.
4. Add the Peanut Butter: Stir in the peanut butter until it has completely dissolved into the chilli. Reduce the heat to low, cover, and let it simmer for at least 15-20 minutes for the flavours to meld together. The chilli should thicken nicely.
5. Finish and Assemble: Once the chilli is ready, stir in the lime juice and season with salt and pepper to your taste. When the sweet potatoes are cooked, slice them open lengthwise and fluff the insides with a fork.
6. Serve: Generously spoon the smoky black bean chilli into each sweet potato jacket. Top with your favourite garnishes like fresh cilantro, a sprinkle of chopped peanuts, sliced avocado, or a dollop of vegan sour cream. Serve immediately and enjoy!

Nutrition Information

Estimates per serving (1 loaded sweet potato):