Savory Baked Sweet Potato Chili

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.

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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

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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.