Baked sweet potatoes loaded with hearty vegetarian chili and topped with melted cheese. This comforting and satisfying meal brings together wholesome ingredients and bold, savory flavor in a delicious and nourishing dish.

Why You’ll Love This Recipe

Chili Stuffed Sweet Potatoes are the perfect balance of nutrition and comfort. The natural sweetness of the potatoes complements the rich, spiced chili filling, creating a harmonious and hearty meal. Whether you’re vegetarian or simply looking for a meatless dinner idea, this recipe is both protein-packed and fiber-rich. It’s also easily customizable and ideal for weeknight dinners, meal prep, or casual gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

medium sweet potatoes
olive oil
small onion, chopped
garlic cloves, minced
bell pepper, diced
canned kidney beans, drained and rinsed
canned black beans, drained and rinsed
corn kernels (fresh or frozen)
canned diced tomatoes
tomato paste
ground cumin
chili powder
salt and pepper to taste
shredded cheddar cheese (or vegan cheese alternative)

directions

Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45–50 minutes or until tender.
While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 5 minutes until softened.
Stir in minced garlic and diced bell pepper. Cook for another 2 minutes.
Add kidney beans, black beans, corn, diced tomatoes, tomato paste, cumin, chili powder, salt, and pepper. Simmer the chili mixture for 15–20 minutes until it thickens.
Once sweet potatoes are baked, slice each one in half lengthwise and gently scoop out some of the flesh to create space for the chili.
Spoon the chili into each sweet potato half and top with shredded cheese.
Return to the oven for 5–7 minutes, or until the cheese is melted and bubbly.
Serve hot, optionally with a side salad or a dollop of yogurt.

Servings and timing

This recipe serves 4. Preparation and cooking take approximately 1 hour, including 45–50 minutes of baking time and about 20 minutes for preparing the chili.

Variations

Use sweet corn, zucchini, or spinach for extra veggies in the chili.
Replace cheddar with pepper jack for a spicier twist.
Add quinoa or cooked lentils for even more plant-based protein.
Top with avocado slices, chopped cilantro, or a squeeze of lime for extra freshness.
Make it vegan by using dairy-free cheese or omitting cheese entirely.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave on high for 1–2 minutes or bake in a preheated oven at 350°F (175°C) for 10–15 minutes until warmed through. For freezing, wrap each stuffed sweet potato individually and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I prepare the chili ahead of time?

Yes, the chili can be made up to 3 days in advance and stored in the refrigerator until ready to use.

What’s the best type of sweet potato for this recipe?

Look for medium-sized orange-fleshed sweet potatoes like garnet or jewel varieties for the best flavor and texture.

Can I make this recipe vegan?

Yes, simply use a plant-based cheese alternative or skip the cheese altogether.

How spicy is this dish?

It has a mild to moderate spice level. Adjust the chili powder to your preference or add fresh jalapeños for more heat.

Can I use canned corn?

Yes, canned, frozen, or fresh corn kernels all work well in this recipe.

Is this suitable for meal prep?

Absolutely. You can bake the sweet potatoes and prepare the chili in advance, then assemble and reheat when ready to eat.

What toppings go well with these stuffed sweet potatoes?

Try avocado, sour cream or yogurt, cilantro, green onions, or hot sauce.

Can I use different beans?

Yes, pinto beans or white beans can be substituted for either the kidney or black beans.

How do I make the potatoes crisp on the outside?

Rub them lightly with olive oil before baking to enhance the skin’s texture and add a slight crispness.

Do I need to scoop out the sweet potato flesh?

Scooping some out creates room for more chili filling, but it’s optional. You can simply top the whole sweet potato if preferred.

Conclusion

Chili Stuffed Sweet Potatoes are a delicious, nutritious, and comforting meal that’s easy to prepare and full of flavor. Whether you’re looking for a wholesome vegetarian dinner or a creative way to use pantry staples, this recipe delivers on both taste and satisfaction. It’s versatile enough for busy weeknights and impressive enough for guests—sure to become a regular in your meal rotation.