Chili-Stuffed Sweet Potatoes
Serves 4
10 mins prep
30 mins cook
0 mins total
These loaded chili potatoes are the ultimate cozy dinner or meal prep — crispy roasted potatoes topped with bold, hearty chili, melty cheese, and your favorite fixings. High-protein, gluten-free, and easy to make in under 30 minutes!
For the Sweet Potatoes:
For the Chili:
For Topping:
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Roast the Sweet Potatoes: Preheat oven to 400°F.
Rub sweet potatoes with olive oil, sprinkle with salt, and place directly on the oven rack with a sheet pan underneath. Roast for 40–45 minutes, or until fork-tender and the skin is crisped slightly.
Make the Chili: Heat a large skillet over medium heat. Add ground beef, salt, and pepper. Cook until browned.
Stir in diced onion, bell pepper, and garlic. Sauté for 3–4 minutes until soft.
Add tomato paste and cook for 1–2 minutes to deepen the flavor.
Stir in diced tomatoes, tomato sauce, green chilies, beans, and beef broth.
Add chili powder, smoked paprika, cumin, oregano, and chipotle sauce. Stir well.
Simmer uncovered for 20–25 minutes, stirring occasionally, until thick and rich.
Stir in honey or maple syrup to balance the acidity. Taste and adjust seasoning as needed. This is totally optional.
Assemble: Slice each roasted sweet potato down the center and fluff the inside with a fork.
Spoon the chili over the top and sprinkle with shredded pepper jack cheese.
Finish with toppings like Greek yogurt, green onions, or cilantro.