Preheat the oven to 350 F and steam-bake the sweet potatoes. Cut a slit into each sweet potato. Place sweet potatoes into glass baking dish and add 1/4" of water. Cover tightly with foil. Bake for 45-60 minutes, or until softened.
While the sweet potatoes are cooking, prepare the chili and let it simmer. Brown the ground beef in a large saucepan with the minced onion, garlic powder, salt and pepper. Drain if necessary. Stir in the diced tomatoes and can of drained black or red kidney beans. Stir in the chili powder, ground cumin and broth or water.
Let the chili simmer for 30 minutes or until the potatoes are done. Cover if necessary to keep too much liquid from escaping. Season with salt and pepper to taste.
Once the sweet potatoes are soft, remove from the baking dish and place onto serving plates. Carefully open and then spoon chili on top. Add a couple pinchfuls of cheese on top. The heat from the chili should melt the cheese.
Prepare veggies.
Serve Chili Stuffed Sweet Potatoes with side of veggies.