Saltar al contenido

Foil Wrapped Baked Sweet Potatoes and Chili

Add to Collection
Print Pin
No ratings yet

Foil Wrapped Baked Sweet Potatoes and Chili

Combining a campfire baked sweet potato with a simple vegetarian chili, this hearty recipe is a quick and easy meal to warm yourself up on chilly nights.
Course Dinner, Main Course
Keyword camping, dairy-free, egg-free, lactose-free, no nuts, no shellfish, no tree nuts, vegan, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 317kcal

Ingredients

  • 4 medium sweet potatoes
  • 1 onion diced
  • 1 tablespoon olive oil
  • 15 oz can kidney beans drained
  • 6 oz can tomato paste
  • ½ can beer
  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • ½ teaspoon salt
  • Other optional toppings: Green onions, cheese, avocado, etc.

Instructions

  • Wrap each of the sweet potatoes in heavy duty foil and nestle them into the embers of your campfire. Turn them every so often to ensure they cook evenly.
  • While the potatoes are cooking, make the chili. Over medium heat, warm the oil in a pot. Once hot, add ¾ of the diced onions (reserve the rest for topping) and sauté for a few minutes until they start to soften. Add the beans, tomato paste, beer (or other liquid, like broth), and spices. Stir well to combine. Simmer for 15-20 minutes.
  • Once the potatoes are soft and cooked through (about 30 minutes total, give or take a bit depending on their size), retrieve from the fire. Carefully unwrap the foil. Use a knife to cut a slit in the potato, then top with the chili, onions, and anything else you have on hand. Enjoy!

Nutrition

Calories: 317kcal

Deja un comentario

Tu dirección de correo electrónico no será publicada.

Recipe Rating




es_MXES