Vegetable Chili stuffed Sweet potato

If you are like me and are picking 3-4 zucchinis a day, you need to find every possible way to use them. This recipe turned out so good and was full of so many veggies, even my abundant white eggplants I can never seem to use up. I love to top baked sweet potatoes with chili. Even better on sweet potatoe fries! I would have loved adding some avocado on top but I was fresh out. You can really customize this recipe any way you want. 

Ingredients:

2 medium zucchini or 1 zucchini/ 1 small eggplant
1 medium onion
1 cup chopped green pepper
1 cup chopped red pepper
1 jalapeño pepper
3 cloves garlic
3 T. avocado oil
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
2 15 oz cans pinto beans
1 15 oz can black beans
1/4 cup fresh cilantro
1/4 cup fresh parsley
2 T. chili powder
1 tsp. smoked chipotle pepper to taste or just additional chili powder
1 T. honey
1 tsp. salt
1 tsp. cumin

Directions:

Chop all veggies and herbs. Saute the zucchini, eggplant, peppers and onion in oil until tender. Add in remaining ingredients. Bring to a boil then let simmer, covered for about 30 minutes or until all veggies are tender. Add more salt or chili powder
as desired. 

To make sweet potatoes; scrub and prick potatoes, bake at 350 0ver foil till tender, about 30-45 minutes depending on the size.