Chili Stuffed Sweet Potatoes: A Cozy, Flavor-Packed Favorite
Chili Stuffed Sweet Potatoes are the kind of dish that feels like a cozy hug on a plate. The creamy, caramelized sweetness of the potato pairs perfectly with a bold, savory chili that’s chunky with beans, corn, and colorful aromatics. This recipe is designed to be friendly to busy weeknights but generous enough to serve to guests who drop by on the weekend. You’ll get a dish that looks inviting and tastes like something you could write home about, without requiring complicated techniques or a long list of ingredients.
What you can expect from this recipe is a flexible, approachable method: roast the potatoes until they’re tender, whip up a satisfying chili in a skillet, then top with a bright avocado-lime drizzle for a creamy finish. The result is a complete meal in a bowl that’s filling, nutritious, and adaptable to your pantry. Whether you’re cooking for one hungry person or feeding a family, these stuffed potatoes scale up or down with ease. Let’s walk through it together, so you can feel confident and excited about your next cozy dinner.
Why You’ll Love This Chili Stuffed Sweet Potatoes
There’s something undeniably comforting about pulling a hot, ready-to-eat potato from the oven and scooping into a bowl of rich chili. Here’s what makes this recipe special:
- Minimal fuss, maximum flavor. The potatoes roast hands-off while you simmer a flavorful chili, so you’re not juggling pots all evening.
- Comfort food with a healthy twist. Sweet potatoes provide fiber and beta-carotene, while the chili brings protein and satisfying textures.
- Meal-prep friendly. Cook a batch of chili, stash it, and reheat it on top of baked potatoes for an easy next-day meal.
- Versatile toppings. Avocado-lime drizzle adds creaminess and brightness, but you can switch it up with Greek yogurt, salsa, or chopped fresh herbs.
- Kid- and crowd-friendly. The components are familiar and customizable, making it a win for family dinners or casual gatherings.
Ingredients for Chili Stuffed Sweet Potatoes
- Sweet potatoes, medium (4) — The base of the dish. Their natural sweetness balances the chili’s savoriness.
- Olive oil (1 tablespoon) — For a crisp, golden skin and to help the potatoes roast evenly.
- Ground turkey or plant-based crumbles (1 pound) — The main protein that gives body to the chili (you can swap with beef, chicken, or a veggie mix).
- Onion, diced (1 small) — Adds sweetness and depth to the chili base.
- Garlic, minced (2 cloves) — Brings warmth and aroma to the dish.
- Chili powder (1 tablespoon) — The backbone of the chili’s flavor and heat level.
- Ground cumin (1 teaspoon) — Adds earthiness and depth to the chili.
- Smoked paprika (1 teaspoon) — A subtle smoky note that elevates the overall flavor.
- Black beans, rinsed (1 cup) — Provide protein, fiber, and texture.
- Corn kernels (1 cup) — A pop of sweetness and crunch.
- Tomato sauce or crushed tomatoes (1/2 cup) — Creates a rich, saucy chili base.
- Cheese, shredded (optional, 1/2 cup) — For a melty topping that adds richness.
- Avocado (1) — Blends into a creamy drizzle that brightens the dish.
- Lime (1) — Juice to finish the avocado drizzle with zing.
- Salt and pepper — To taste, essential for balancing flavors.
Step-by-Step Guide to Making Chili Stuffed Sweet Potatoes
- Prepare the potatoes. Preheat the oven to 425°F (220°C). Scrub the sweet potatoes clean, pat dry, and rub with a little olive oil. Prick them a few times with a fork to vent steam. This helps prevent steam from bursting the skins and ensures even roasting.
- Roast the potatoes. Place them on a parchment-lined baking sheet and roast for 25–30 minutes, or until very tender when pierced with a knife. Smaller potatoes may cook more quickly, so start checking around 20 minutes.
- Make the chili base. While the potatoes roast, heat a large skillet over medium heat. Add a splash of olive oil, then sauté the onion until translucent, about 3–4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add the ground turkey or crumbles and cook until lightly browned, 5–7 minutes depending on the protein.
- Spice it up. Stir in chili powder, cumin, and smoked paprika. Let the spices bloom for about 30 seconds, then pour in the tomato sauce. Add black beans and corn, stirring to combine. Simmer for 5–7 minutes to let the flavors mingle. Taste and season with salt and pepper.
- Assemble the bowls. Once the potatoes are tender, use a sharp knife to create a shallow opening down the center of each potato, forming a comfortable well for filling. If the skins crack a bit, that just adds character.
- Fill and melt. Spoon the chili into each potato, dividing evenly. If you like cheese, sprinkle a little on top of each stuffed potato and return the tray to the oven for 5–7 minutes, just until the cheese melts.
- Prepare the avocado drizzle. In a small bowl, mash the avocado with lime juice and a pinch of salt until you reach a creamy consistency. If you prefer a thinner drizzle, whisk in a teaspoon of water or olive oil.
- Finish and serve. Remove the tray from the oven, dollop or drizzle the avocado-lime cream over the stuffed potatoes, and finish with any fresh herbs if you like. Serve immediately for the best texture and contrast of temperatures.
Timing & Preparation Details
- Total active prep time: About 15 minutes to assemble ingredients and preheat.
- Roasting time for potatoes: 25–30 minutes, depending on potato size and oven performance.
- Chili simmer time: 10–12 minutes from browning onions to thickened sauce.
- Final assembly: 5–7 minutes if you’re melting cheese; otherwise, you can skip the cheese entirely for a lighter option.
- When is it ready to enjoy? The dish is ready as soon as the potatoes are tender, the chili is hot, and the toppings are prepared. It’s best enjoyed fresh, but leftovers reheat well in a microwave or a low oven without losing flavor.
Nutritional Snapshot
Approximate nutrition per serving (based on the recipe as written, including optional cheese):
- Calories: around 420
- Protein: about 28 g
- Carbohydrates: roughly 52 g
- Fat: about 14 g
- Fiber: around 9 g
- Sodium: approximately 520 mg
Frequently Asked Questions
Can I make this dish ahead of time?
Yes. You can cook the chili a day ahead and store it in the fridge. Rewarm the chili and roast the potatoes when you’re ready to serve. You can also assemble the stuffed potatoes, refrigerate them, and bake a bit longer to heat through.
What if I don’t eat meat?
Use plant-based crumbles, or swap in extra beans, lentils, or a mix of diced portobello mushrooms. The flavor profile stays robust with the right seasonings, so you won’t miss the meat.
How can I make this spicier or milder?
Adjust the chili powder to taste. If you’d like more heat, add a pinch of cayenne or a few dashes of hot sauce to the chili during cooking. For a milder version, reduce or omit the chili powder slightly and rely on smoked paprika to keep depth without heat.
With a simple technique and a handful of pantry staples, Chili Stuffed Sweet Potatoes become a reliable go-to. They’re adaptable, satisfying, and designed to feel nourishing without being fussy. Gather your ingredients, preheat your oven, and let the aroma do the heavy lifting while you settle into a comforting routine that ends with everyone asking for seconds. Enjoy the glow of a well-made, wholesome meal that tastes like a warm hug from a friend.
Chili Stuffed Sweet Potatoes
Ingredients
- 4 sweet potatoes, medium
- 1 tablespoon olive oil
- 1 pound ground turkey or plant-based crumbles
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup black beans, rinsed
- 1 cup corn kernels, fresh or frozen
- 1/2 cup tomato sauce or crushed tomatoes
- 1/2 cup cheddar or Monterey Jack cheese, shredded (optional)
- 1 avocado ripe avocado, for creaminess
- 1 lime juice
- to taste salt and pepper
Instructions
- Preheat your oven to 425°F (220°C). Scrub the sweet potatoes clean, pat dry, and rub with a little olive oil. Prick them a few times with a fork to vent steam.
- Roast the potatoes on a parchment-lined baking sheet for 25–30 minutes, or until very tender when pierced with a knife. If you’re using smaller potatoes, start checking around 20 minutes.
- While the potatoes roast, prepare the chili mixture. In a large skillet over medium heat, add the olive oil and sauté the onion until translucent, about 3–4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Add the ground turkey (or plant-based crumbles) to the skillet. Break it apart with your spoon and cook until lightly browned, about 5–7 minutes.
- Stir in chili powder, cumin, and smoked paprika. Let the spices bloom for about 30 seconds, then pour in the tomato sauce. Add black beans and corn, stirring to combine. Simmer for 5–7 minutes until the mixture thickens slightly. Season with salt and pepper to taste.
- Gently scoop a shallow opening down the center of each roasted potato, creating a comfortable well for filling. If the potatoes burst a bit, that adds rustic charm.
- Spoon the hearty chili into each potato, dividing it evenly. If you’re using cheese, sprinkle a little on top of each stuffed potato and transfer the tray back to the oven for 5–7 minutes, just long enough for the cheese to melt.
- While the potatoes finish roiling in the oven, prepare a quick avocado-lime drizzle. Mash the avocado with lime juice and a pinch of salt until smooth and creamy. If you’d like it thinner, whisk in a teaspoon of water or olive oil.
- Remove the tray from the oven and drizzle the avocado-lime cream over the stuffed potatoes. Finish with a final scatter of chopped cilantro or green onions if you like a little brightness.
- Serve immediately, while warm. These also make excellent leftovers; reheat gently in the microwave or a low oven until warmed through.