Baked sweet potatoes with a filling, southwest flair.
A regular baked potato is good and all, but a baked sweet potato with chili on top? Now we’re talking! These chili-stuffed sweet potatoes will be your new favorite thing. The spiciness of the plant-based chili combined with the sweetness of the sweet potatoes is a delicious combo we never knew we needed. Here’s how to make it happen!
Watch Us Make Chili-Stuffed Sweet Potatoes
Deliciously Spicy Chili-Stuffed Sweet Potatoes
Say hello to your new favorite way of enjoying sweet potatoes! These chili-stuffed sweet potatoes have more than enough good things going for them. They’re plant-based, gluten-free, and packed with nutrients to feed your delicious, heart-healthy diet.
We made a bean chili, but you could use any chili recipe you love. With less sodium and fat than meat-based chili, this plant-based version is packed with fiber and protein to keep you satisfied. These sweet potatoes are a great way to set yourself up for some tasty meal prep throughout the week. They also make healthy game day snacks or a hearty lunch you won’t soon forget.
Made with Easy Whole-Food Ingredients
This recipe is packed with healthy, whole food ingredients that will keep you full and satisfied for hours! Here’s what you’ll need:
- Sweet potatoes: Choose sweet potatoes that are uniform in size and shape so they’ll cook evenly.
- Olive oil: This adds a touch of healthy fat to the chili.
- Onion & garlic: We used yellow onion and garlic to add depth and flavor to the chili.
- Red bell pepper: This adds a touch of sweetness and color to the chili.
- Beans: We used a combination of black beans and kidney beans for a vegetarian-friendly protein-packed chili.
- Diced tomatoes: Make sure no salt is added to the can. You can also use fresh tomatoes if they are in season.
- Chili powder: Use your favorite chili powder blend or make your own.
- Cumin: A must-have spice for chili.
- Salt and pepper: Just a pinch of each for seasoning.
Other Tasty Topping Ideas
The ingredients below are not required, but they’d make a great addition to this yummy recipe!
Greek yogurt or Sour cream: If you don’t have Greek yogurt, sour cream will also add a tangy touch. You just won’t get as much protein.
Shredded cheese: Sprinkle some shredded Monterey Jack or cheddar cheese on top for an extra indulgence. If you’re dairy-free, you can use a vegan cheese alternative.
Avocado: Adding some avocado will add some healthy fats to your meal and give it a creamy texture.
Tortilla chips: Crush up some tortilla chips and sprinkle them on top for extra crunch.
Cilantro: This fresh herb would add an abundance of flavor to these chili stuffed sweet potatoes.
Green Onions: This ingredient would add an extra flavor layer to this southwest dish.
Salsa: Add more flavor and heat with your favorite salsa.
Recipe Variations for Chili-Stuffed Sweet Potatoes
Want to switch it up? Use ground beef or ground turkey for a meaty version of this chili. Or, try some chorizo for a flavorful twist. You can also add in some corn and diced green chilies for more of a Southwestern flare. If you love Chipotle, use Chipotle peppers for spicy Chipotle chili! The opportunities with this chili-stuffed sweet potatoes recipe are abundant!
Tips for Best Results
Here are a few extra pieces of advice that you may find helpful:
- Use leftover chili for an even quicker and easier meal.
- Choose larger, round sweet potatoes with a uniform width. That way, you can easily stuff them with the chili.
- Also, make sure the sweet potatoes you choose are of similar size to each other.
- If you want a thicker chili, let it simmer for longer or add a can of tomato paste.
Storing and Reheating these Stuffed Sweet Potatoes
Your leftover chili-stuffed sweet potatoes will keep in an airtight container in the fridge for 3-4 days. You can also freeze them for up to 3 months. Reheat in the microwave or oven until heated through.
What to Serve with Chili-Stuffed Sweet Potatoes
We love how these chili-stuffed sweet potatoes taste with a side salad and cornbread! Try our Old-Fashioned Cornbread and Fresh and Hearty Salad recipes to complete your meal. Or, combine the two with this Spinach and Roasted Vegetable Salad with Cornbread Croutons and Maple Vinaigrette!
- 4 sweet potatoes large
- 1 tablespoon olive oil
- 1 yellow onion small, diced
- 2 garlic cloves minced
- 1 red bell pepper diced
- 15 ounces black beans drained and rinsed
- 15 ounces kidney beans drained and rinsed
- 15 ounces diced tomatoes no salt added
- 2 tablespoons chili powder
- 1 teaspoon cumin
- salt and pepper to taste
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Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork, place them on a baking sheet, and bake for 45-60 minutes or until tender.
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Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until fragrant.
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Add bell pepper, cooking for an additional 5 minutes. Stir in black beans, kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Simmer for 15-20 minutes.
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Once the potatoes are done, slice them open and stuff with the chili. Top with avocado, yogurt, and cilantro, if desired.
Optional toppings include: Greek yogurt or sour cream, cilantro, green onions, avocado, cheese, and salsa.
SmartPoints (Freestyle): 15
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Want more southwest-inspired recipes? We’ve got plenty more to choose from! If you enjoyed these chili-stuffed sweet potatoes, you might also like to try:
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