Nothing complements chili quite like some baked potatoes. This recipe uses sweet potatoes and leaves room for all the toppings you want to add.
6medium sweet potatoesbaked until fork tender
1red or jalapeño pepperseeded and minced
2cupswaterplus a little more as needed
3tablespoonsworchestershiremake sure it's vegan or skip
2 1/2 - 3cupscooked beansrinsed (I used a combination of lentils, kidney beans, black beans, and white beans)
1teaspoonblack pepperplus more to taste
2teaspoonssea saltplus more to taste
1 1/2tablespoonscocoa powder
sliced avocado or guacamole
chives or green onions
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, stock, water, and beans to pot and reduce heat to medium low. Add remaining ingredients for chili and stir very well, then reduce heat to low and allow chili to simmer for at least 30 minutes to develop flavor and thicken up.
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.