Chicken Chili Stuffed Sweet Potatoes

Yield: 4 – 6

Ingredients:

6 medium sweet potatoes, baked until fork tender

Chili:
2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, minced
1 red or jalapeño pepper, seeded and minced
1 cup tomato paste
2 cups chicken stock
2 cups water, plus a little more as needed
3 tablespoons Worcestershire
1 tablespoon liquid smoke
2 1/2 – 3 cups cooked beans, rinsed (I used a combination of lentils, kidney beans, black beans, and white beans)
1 teaspoon black pepper, plus more to taste
2 teaspoons sea salt, plus more to taste
1 1/2 tablespoons cocoa powder
1 teaspoon cinnamon
2 tablespoons chili powder
1 teaspoon cumin
2 cups cooked chicken breast, cubed

Optional Toppings:
salsa
sliced avocado or guacamole
chives or green onions
sour cream

Instructions:

Chili:
Heat olive oil in a large pot or dutch oven over medium-high heat. Add onion, garlic, and pepper and cook for 1 to 2 minutes until onions are translucent. Add tomato paste, chicken stock, water, and beans to the pot and reduce heat to medium-low. Add remaining ingredients for chilli and stir very well, then reduce heat to low and allow chilli to simmer for at least 30 minutes to develop flavor and thicken up.

Stuffed Potatoes:
Preheat the oven to 375 degrees F (190 C) and line a baking tray with foil.

Slit your sweet potatoes down the center lengthwise and use a fork to mash them a little and make a place to pour the chili. Set them on the prepared tray and scoop large spoonfuls of chili into each potato. Place tray in the oven and bake for 15 to 20 minutes until tops are browned and potatoes are nice and hot. Remove from oven and cool for a few then serve while they’re hot with whatever toppings you’d like.

From gringalicious.com