Recipe: Sweet Potato Chili Boats with Avocado-Lime Aioli

I’m a fly by the seat of my pants kind of cook, so I quite literally threw this recipe together in 2 hours, from concept to the table.  I have to pat myself on the back because these chili boats came out AMAZING!!

It satisfied every craving you could think of, and while it’s hearty and has a complex flavor, it’s also light enough to leave you feeling energized and healthy.

This is the perfect meal for a dinner party, especially for the upcoming fall, as sweet potatoes and chili seems to warm people up and make them feel festive.

SERVINGS: 8-10

• Prep: 30 minutes
• Cook: 45 minutes
• Total: 1 hr 15 minutes

 

INGREDIENTS:

For the Chili

• 8 Sweet Potatoes
• 1 Onion, chopped
• 4 Garlic Cloves, chopped
• 1 Bell Pepper, chopped
• 1 15 oz can Black Beans
• 1 15 oz can Red Kidney Beans
• 1 15 oz can Pinto Beans
• 2 Carrots, chopped
• 2 Celery Stalks, chopped
• 1/2 Eggplant, chopped
• 1 cup of Rice of your choice, cooked
• 1/2 bag Frozen Broccoli
• 1 cup of Grape Tomatoes or other sweet small tomatoes, halved
• 1/2 cup Spanish Olives, chopped
• 1 cup Vegetable Broth
• 1/2 cup of Salsa
• 1/2 cup of Tomato Sauce or Paste
• Salt, Pepper & Onion Powder to taste
• 1 tsp Cumin
• 1 tsp Cayenne
• 2 TBSP Vegan Butter or Olive Oil

 

For the aioili:

• 1 Avocado
• 2 TBSP Vegan Mayonnaise
• 2 Limes, juiced
• 1 tsp Garlic Powder
• 1/2 TBSP Apple Cider Vinegar
• Salt & Pepper to taste
• Parsley or Cilantro for garnish

 

INSTRUCTIONS:

Step 1: Wash sweet potatoes and slice in half. Place in microwave for 15 minutes or bake in the oven until soft.  Scoop out insides of potatoes and set aside. Heat the oven to 400 degrees.

Step 2: In a large pot over medium heat, melt Earth Balance butter and add onions, garlic, and celery to the pot.  Let cook, stirring occasionally until the onions and garlic get soft.  Add carrots, sliced tomatoes, and eggplant and continue to stir.  Let simmer a few minutes.

Step 3: Drain cans of beans and stir them into the pot.  Stir in rice.  Add vegetable broth, salsa, and tomato sauce and stir.  Let simmer a few minutes.

Step 4: Add broccoli and sweet potato insides into the chili and stir.

Step 5: Season your chili with salt, pepper, cumin, and cayenne… making it as flavorful and spicy as you’d like!  Be careful – as the flavors set in, it will get stronger.  Less is more – you can always add to it later, but you can’t take away!

Step 6: Finally, add the Spanish olives to the chili. Continue to cook the chili on a low flame, stirring occasionally for the next 30 minutes while you prepare the sweet potatoes and sour cream.

Step 7: Grease the bottoms of the sweet potato skins with vegan butter and place on a baking sheet in the oven. Cook until edges are getting crispy — about 10 minutes.

Step 8: In a blender or food processor, throw in all of the ingredients for the avocado-lime aioli, minus the parsley/cilantro and blend until smooth and creamy. Garnish with parsley or cilantro.

Step 9: Assembling your meal: Scoop chili carefully into the sweet potato skins. Dollop a generous amount of avocado-lime aioli on top and serve with a side of tortilla chips and a salad for a complete & absolutely comforting meal. (You might want to make extra avo-lime aioli for dipping extra chips if you or your dinner guests are feeling indulgent!)

The great thing about this recipe is it’s completely customizable — don’t like something, skip it! Want to add something? Do it! Let me know what you’d add or omit in the comments! 🙂