Hearty Stuffed Sweet Potatoes with Vegetarian Chili Sin Carne

Sweet potatoes offer a nutritious, naturally sweet canvas that's elevated by a savory, meat-free chili sin carne filling—a match made in vegetarian heaven.

Ingredients for Stuffed Sweet Potatoes with Chili Sin Carne

Serves 4

• 170 g Quorn Vegetarian Mince
• 4 sweet potatoes, washed
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 peeled garlic cloves, finely chopped
• 1/4 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 400 g canned diced tomatoes
• 1 red bell pepper, cut into pieces
• 1 tablespoon tomato paste
• 60 g kidney beans, rinsed and drained
• 60 g lapwing beans, rinsed and drained
• 60 g white beans, rinsed and drained
• 160 g sour cream
• 1 tablespoon fresh parsley, finely chopped

Step-by-Step Preparation

1. Preheat the oven to 200°C.
2. Place the sweet potatoes on a baking tray and bake for 40 minutes or until tender.
3. Prepare the Quorn chili sin carne: Heat the oil in a large non-stick frying pan and sauté the onion and garlic for 5 minutes. Add the Quorn Mince, chili powder, cumin, and coriander; cook for 2-3 minutes. Stir in the diced tomatoes, red bell pepper, and tomato paste. Bring to a boil, then simmer on low for 10 minutes, stirring occasionally.
4. Add the beans and cook for another 5 minutes. Split open the baked sweet potatoes, fill generously with the chili sin carne, and top with sour cream and fresh parsley.

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