Pin this A hearty, comforting dish featuring tender baked sweet potatoes filled with zesty, flavorful chili. Perfect for a wholesome weeknight meal or casual entertaining.
This recipe was a go-to for our busy weeknights. The sweet potato and spicy chili combo always brings the family together for a nourishing meal that is easy to prepare yet feels special.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed
- Chili Filling: 1 tablespoon olive oil, 1 small onion (diced), 2 garlic cloves (minced), 1 bell pepper (diced), 1 pound ground beef or turkey (or 2 cans (15 oz each) black beans for vegetarian), 1 can (15 oz) diced tomatoes, 1 can (15 oz) kidney beans (drained and rinsed), 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper (optional)
- Toppings (Optional): Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, chopped cilantro
Instructions
- Prepare Sweet Potatoes:
- Preheat oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Place on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a knife.
- Make Chili:
- While sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté 4-5 minutes until softened. Add garlic and cook for 1 minute more.
- Add Protein:
- Add ground beef (or beans for vegetarian), breaking up meat and cooking until browned. Drain excess fat if necessary.
- Simmer Chili:
- Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne (if using). Simmer uncovered for 15-20 minutes, stirring occasionally, until thickened and flavors meld.
- Prepare Potatoes:
- When potatoes are tender, let cool slightly. Slice each potato lengthwise, gently push open, and fluff flesh with a fork.
- Fill & Serve:
- Spoon a generous amount of chili into each potato. Top with cheese, sour cream, green onions, and cilantro as desired. Serve hot.
Pin this Our children love helping spoon the chili into the potatoes and picking their favorite toppings. It's a simple way to get everyone involved in preparing dinner.
Required Tools
Baking sheet, large skillet, chef's knife, cutting board, spoon or fork
Allergen Information
Contains dairy if using cheese or sour cream. Gluten-free as written; verify canned goods and toppings are gluten-free. Check beans and tomatoes for additives if sensitive.
Nutritional Information
Calories: 410. Total Fat: 11 g. Carbohydrates: 54 g. Protein: 22 g (per serving, with beef, without cheese/sour cream)
Pin this Enjoy this cozy meal with your favorite toppings and a side salad. The combination of sweet potatoes and savory chili makes for an unforgettable dinner.
Frequently Asked Recipe Questions
- → How do I bake sweet potatoes evenly?
Pierce each sweet potato several times with a fork before baking at 400°F for 50-60 minutes until tender when pierced with a knife.
- → Can I make the chili filling vegetarian?
Yes, substitute ground meat with black beans to create a flavorful vegetarian version of the chili filling.
- → What are some good topping options?
Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, and chopped cilantro add great flavor and texture.
- → Is it possible to speed up the potato cooking process?
You can microwave sweet potatoes for 8-10 minutes as a quicker alternative to baking.
- → How can I store leftovers safely?
Store leftover chili and baked sweet potatoes separately in airtight containers. Reheat chili on the stove and potatoes in the oven or microwave.