Home Made Chili Stuffed Sweet Potatoes

chili stuffed sweet potatoes

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If you and your family love chili, you’ll swoon over these chili stuffed sweet potatoes. Get excited for this delicious and easy to make weeknight dinner for the family!

This is a perfect and genius way to use up leftover chili. You can dress this recipe up a number of ways to suit your need, but the recipe below will be sure to hit the spot.

Do I need to use leftovers?

No, absolutely not. However, I do often find that whenever I make chili, I almost always have leftovers. I also like to make larger batches and find ways to repurpose them all the time.

Chili is a great meal prep option that reheats well. It’s also easy to eat while at work slumping at your desk. So, make a ton of freshly made beef or turkey chili and make yourself lunch for the week while you’re at it!

chili stuffed sweet potatoes

Lighter Chili Alternatives

This recipe uses ground beef. I typically buy 85/15 as a default, as that is usually what is most available at the store. I try to avoid 80/20 because I do find it to be much greasier.

If you do end up with a lot of grease in the pan, try and drain some oil out after you initially brown the meat. You’ll be able to incorporate the rest of the ingredients better after removing the excess oil.

Otherwise, if ground beef isn’t your jam, fret not! I’ve used ground turkey and ground chicken in this recipe before and it came out just as fantastic! You’ll save a bunch of calories when you switch to a poultry, too!

Vegetarian Chili Alternative

As I mentioned, these chili stuffed sweet potatoes are super adaptable and easy to tweak.

Go ahead and skip the meat. You’ll still get all the flavor and heartiness without it.

To substitute for the meat, use two cans of black beans instead. Drain and rinse well before adding to the pan.

For extra volume, add one cup of cooked brown or white rice.

You will want to then just add all of the pan ingredients together and cook until all of the vegetables are tender.

You may even want to try this best seller: Anthony’s Textured Vegetable Protein, (Gluten Free & Vegan) to give you that additional texture and protein.

Looking for more veggies? Chop up red, green or yellow bell peppers and add them to your chili! I personally don’t do this because I have a weird allergy to bell peppers, but I have done it for my husband and he enjoys it!

Quickly Cooking Sweet Potatoes

Really, the majority of the cooking time here is in baking the potatoes. If you’d rather save yourself time, microwave them.

To microwave them, pierce them all around with a fork. Place them on a microwave safe dish. How long it takes to microwave yams will depend on the size of the food and your microwave.

The average time to cook is approximately 10 minutes for two potatoes. At the halfway mark, rotate them. Test the yam by ensuring the center is soft and tender.

Microwave an additional two minutes at a time until you reach the level of doneness you are looking for. You shouldn’t feel any resistance when sticking a fork or knife in the center.

chili stuffed sweet potato recipe

Chili Stuffed Sweet Potato Recipe

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chili stuffed sweet potatoes

Chili Stuffed Sweet Potatoes

Delicious, hearty and filling chili stuffed sweet potatoes! A great weeknight dinner twist, or a clever way to use leftovers!
Prep Time 10 mins
Cook Time 1 hr 25 mins
Course Dinner
Cuisine American
Servings 2 people
Calories 780 kcal

Ingredients
  

  • 8 oz Ground Beef
  • 2 Sweet Potatoes
  • 3 cloves Garlic
  • 3 Scallions
  • 2 oz Sour Cream
  • 1/4 tbsp Southwest Spice
  • 2 tbsp Tomato Paste
  • 1 cup Shredded Pepper Jack Cheese
  • 1 tsp Hot Sauce
  • 1.5 oz Chicken Stock Concentrate
  • 1 tbsp Butter
  • 2 tbsp Vegetable Oil
  • Salt
  • Pepper
  • Water

Instructions
 

Prep

  • For starters, use a fork to jab at the potatoes all over. This will allow the potato to ‘breathe’ a bit while it cooks, reducing the risk of exploding! Then, wrap your potatoes in aluminum foil and set on a baking sheet. Preheat the oven to 400 degrees and then place in the oven. Bake for approximately 1 hour and 15 minutes or until completely soft in the center. You can use a knife or a fork to test the potato.
  • Mince Garlic
  • Trim and thinly slice scallions, separating whites from greens.
  • Separately, in a small bowl, combine sour cream and ¼ tsp Southwest Spice. Add cold water 1 tsp at a time until the mixture becomes runny. The consistency should resemble a dressing or gravy. Season with salt and pepper to taste. Set aside to chill.

Cooking the Chili

  • Meanwhile, as the potatoes are cooking heat a drizzle of oil in a large pan or dutch oven over medium-high heat. Add the ground beef and break the beef into small pieces as it browns. Add the scallions, garlic, and remaining southwest spice to the pan and stir in well. Cook until thoroughly browned and veggies are soft, approximately 10-15 minutes.
  • Next, stir in the tomato paste right into the pan along with the stock concentrate, and ⅓ cup water. Continue to stir while cooking, for 2-3 minutes, or until the liquid reduce and the chili thickens. Season with salt and pepper.
  • Next, stir in the tomato paste right into the pan along with the stock concentrate, and ⅓ cup water. Continue to stir while cooking, for 2-3 minutes, or until the liquid reduce and the chili thickens. Season with salt and pepper.
  • Once the potatoes have finished cooking, carefully remove them from the oven.
    Allow them to cook enough to be able to handle them without burning yourself.

Assemble the dish

  • Halve potatoes lengthwise and scoop our half of the insides.
  • Sprinkle the halves lightly with salt.
  • Finally, fill up the with your delicious chili and sprinkle generously with cheese.
  • Drizzle the sour cream crema over the top and garnish with scallion greens.

Notes

If you’re looking for an extra kick of spice, feel free to add hot sauce or cayenne directly into the pan with the chili.
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