Savory, filling Vegetarian Chili-Stuffed Sweet Potatoes perfect for a weeknight easy family dinner. Tender cooked sweet potatoes filled with warm, spicy vegetarian chili all topped with melty cheddar cheese. A healthy meatless recipe the whole family will love!!!!!
- 4 medium sweet potatoes – even in size and shape
- 1–2 tablespoons olive oil
- 1/4 cup diced red onion
- 1/3 cup diced bell pepper
- 2 cloves of garlic (minced)
- Salt and pepper
- 1 tablespoon chili powder (or more if you like it really spicy)
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 1 (15oz) can red kidney beans
- 1 tablespoon tomato paste
- 2 cups tomato sauce – I use Hunt’s canned Tomato Sauce
- 1 tablespoon maple syrup – optional
- 1/2 cup shredded cheddar cheese
- 2 tablespoons freshly chopped scallions or chives for topping
Cook the sweet potatoes
- To cook in the Instant Pot: Poke holes all over the potatoes, place them in an even layer onto the trivet inside your Instant Pot. Pour in 1 cup of water. Close and secure the lid and cook them for 12-25 minutes depending on their size. See this post for recommendations on cooking times.
- To roast in the oven: Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray. Using a fork, poke the sweet potatoes all over for venting the steam. Place the sweet potatoes onto the baking sheet and bake in the oven for 45-60 minutes, until a knife can easily be inserted. Remove and let cool for a few minutes.
- To cook in the microwave: Poke holes all over each sweet potato, place them onto a microwave-safe dish and cook for 5-8 minutes, turning each potato over halfway through the cooking time. Let them cool for a few minutes before slicing since they will be very hot.
Make the vegetarian chili
- Heat up a medium-size skillet to medium-high heat with some olive oil on the stovetop. Add in the diced onion and bell pepper. Cook for 2-3 minutes.Add in the minced garlic, chili powder, cumin, onion powder, salt and pepper, and tomato paste. Stir everything together and cook for 1-2 minutes. Pour in the kidney beans and cook for 2-3 more minutes.
- Pour in the tomato sauce and stir. Sprinkle with more salt and pepper. Bring everything to a boil and then reduce to simmer, add in the maple syrup and simmer on low heat for 10-15 minutes.
Fill the potatoes and melt the cheese
- Slice each sweet potato down the center, squeeze each potato to release the sweet potato away from the skin to make a nice bed for the chili. Fill each potato generously with some of the chili and top with the cheddar cheese.
- Place the stuffed sweet potatoes back into the oven for a few minutes to melt the cheese. Sprinkle each stuffed sweet potato with the chopped scallions or chives. Plate and ENJOY.
- Try to select sweet potatoes that are all similar in size and shape so they cook evenly. You want the sweet potatoes to be brighter orange in color, have little to no indentations or black marks, and firm to the touch.
- Cook the sweet potatoes using any method you prefer. See my suggested cooking methods above in this post. My preferred method is in the Instant Pot if you have one.
- For the chili, you can use red kidney beans or black beans. You can also add in corn to bump up the flavor and texture of the chili.
- If you prefer your chili to be spicier then add in some green chili or jalapeño.
- The chili can be made ahead of time and stored in the refrigerator for up to 4 days in an airtight container.
- The sweet potatoes can also be made ahead and stored in an airtight container for up to 4 days, which is also a great idea for easy meal prepping.
- To make this recipe vegan, use vegan cheese.
- To store: Let them cool completely, place in an airtight container and keep in the refrigerator for up to 3 days. Reheat in the oven at F 350 degrees or warm up in the microwave for 2-3 minutes in high.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American