Save to Pinterest A hearty, comforting dish featuring tender baked sweet potatoes filled with zesty, flavorful chili. Perfect for a wholesome weeknight meal or casual entertaining.
I first tried stuffing baked sweet potatoes with chili on a chilly evening when I wanted something satisfying but still simple. It has quickly become a family favorite for both casual dinners and get-togethers.
Ingredients
- Sweet Potatoes: 4 medium, scrubbed
- Olive Oil: 1 tablespoon
- Onion: 1 small, diced
- Garlic: 2 cloves, minced
- Bell Pepper: 1, diced (any color)
- Ground Beef or Turkey: 1 pound (or 2 cans (15 oz each) black beans for vegetarian)
- Diced Tomatoes: 1 can (15 oz)
- Kidney Beans: 1 can (15 oz), drained and rinsed
- Tomato Paste: 2 tablespoons
- Chili Powder: 1 tablespoon
- Cumin: 1 teaspoon, ground
- Smoked Paprika: 1 teaspoon
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Cayenne Pepper: ¼ teaspoon (optional, for heat)
- Toppings (Optional): Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, chopped cilantro
Instructions
- Bake Sweet Potatoes:
- Preheat oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Place on baking sheet and bake for 50-60 minutes, or until tender.
- Prepare Chili:
- While potatoes bake, heat olive oil in large skillet over medium heat. Add onion and bell pepper, and sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute more.
- Cook Meat or Beans:
- Add ground beef (or beans for vegetarian), break up meat, cook until browned. Drain excess fat if needed.
- Add Other Ingredients:
- Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne. Simmer uncovered for 15-20 minutes, stirring occasionally, until thickened and flavors meld.
- Stuff Potatoes:
- Once potatoes are tender, let cool slightly. Slice each potato lengthwise, gently push open, and fluff flesh with fork.
- Assemble & Serve:
- Spoon generous chili into each potato. Top with cheese, sour cream, green onions, and cilantro as desired. Serve hot.
Save to Pinterest This is now my go-to meal for cozy family dinners, especially when everyone wants to customize their toppings. My kids love adding lots of cheese while I go for green onions and cilantro.
Required Tools
For this recipe, you will need a baking sheet, large skillet, chef's knife, cutting board, and a spoon or fork.
Allergen Information
This dish is gluten-free and can be dairy-free with simple adjustments. Always verify canned goods and toppings for additives if needed.
Nutritional Information
Each serving (with beef, without cheese/sour cream) contains approximately 410 calories, 11 g fat, 54 g carbohydrates, and 22 g protein.
Save to Pinterest Baked sweet potatoes stuffed with chili are perfect for busy nights and casual entertaining. Try different toppings to suit your taste!
Common Recipe Questions
- → Can I make this dish vegetarian?
Yes, substitute ground beef with black beans and omit dairy toppings for a delicious vegetarian option.
- → How do I check if sweet potatoes are fully baked?
Pierce each sweet potato with a fork or knife; if it slides in easily without resistance, they're done.
- → Can I speed up the baking time?
Microwaving sweet potatoes for 8-10 minutes works as a quicker alternative to oven baking.
- → What spices add the most flavor to the chili filling?
Chili powder, cumin, smoked paprika, and a hint of cayenne pepper provide a rich and zesty flavor.
- → Are there any gluten concerns with this dish?
The dish is gluten-free as long as canned ingredients and toppings are verified gluten-free.