Pin It Hearty sweet potatoes are baked until tender, then filled with a robust, bean-packed chili for a flavorful, wholesome weeknight meal that requires minimal hands-on prep.
This is one of my favorite vegetarian dishes that never fails to satisfy the whole family.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed, 1 tablespoon olive oil, ½ teaspoon kosher salt
- Chili Filling: 1 tablespoon olive oil, 1 small yellow onion finely diced, 2 cloves garlic minced, 1 red bell pepper diced, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional), 1 (15 oz/425 g) can black beans drained and rinsed, 1 (15 oz/425 g) can kidney beans drained and rinsed, 1 (14 oz/400 g) can diced tomatoes, ½ cup (120 ml) vegetable broth, Salt and black pepper to taste
- Toppings (optional): ¼ cup shredded cheddar or vegan cheese, ¼ cup sour cream or plant-based alternative, 2 tablespoons chopped fresh cilantro, 1 avocado diced, Sliced green onions
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Sweet Potatoes:
- Pierce each sweet potato several times with a fork. Rub with olive oil and sprinkle with salt. Place on the prepared baking sheet and bake for 40 50 minutes or until very tender.
- Cook Aromatics:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened.
- Add Vegetables:
- Stir in garlic and bell pepper cook another 3 minutes.
- Spice It Up:
- Add chili powder, cumin, smoked paprika, and cayenne stir for 1 minute until fragrant.
- Add Beans and Liquids:
- Add beans, diced tomatoes (with juices), and vegetable broth. Bring to a simmer, reduce heat, and cook uncovered for 12 15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
- Prepare Potatoes:
- Once sweet potatoes are cooked, let cool slightly. Slice open lengthwise and gently fluff flesh with a fork.
- Fill Potatoes:
- Spoon the chili filling generously into each sweet potato. Top with cheese, sour cream, cilantro, avocado, or green onions as desired.
- Serve:
- Serve hot, with extra toppings on the side.
Pin It 
My family loves gathering around the table to enjoy this warm, comforting meal together.
Notes
For extra heat, add chipotle in adobo to the chili. Swap beans for ground meat or a plant-based crumble if preferred. Serve with a crisp green salad for a complete meal.
Required Tools
Baking sheet, parchment paper, large skillet, knife and cutting board, spoon
Nutritional Information (per serving)
Calories: 420, Total Fat: 10 g, Carbohydrates: 72 g, Protein: 13 g
Pin It 
This dish is perfect for meal prep and reheats well for quick weeknight dinners.
Recipe Questions & Answers
- → How do I ensure sweet potatoes are tender when baked?
Pierce the sweet potatoes several times with a fork, rub with olive oil, and bake at 400°F (200°C) for 40–50 minutes until soft when pierced with a fork.
- → Can I adjust the spice level of the chili filling?
Yes, add cayenne pepper or chipotle in adobo for extra heat, or omit spicy ingredients for a milder flavor.
- → What toppings complement the chili-stuffed sweet potatoes?
Cheddar or vegan cheese, sour cream or its plant-based alternative, fresh cilantro, diced avocado, and sliced green onions enhance both flavor and texture.
- → Is this dish suitable for vegetarian and gluten-free diets?
Absolutely, the filling uses beans and vegetables and the dish naturally contains no gluten, though check toppings for cross-contamination.
- → Can I prepare the chili filling ahead of time?
Yes, the chili filling can be made in advance and refrigerated for up to four days, making meal prep easier.