get ready, the best ever Vegan Chili Stuffed Sweet Potatoes are here!
the sweet potatoes are buttery soft, thanks to double cooking them! first, the sweet potatoes were steamed in water on the stove and then baked.
this ensures a super soft texture and when paired with the hearty chili, it’s just total bliss. the chili is probably the most easy chili recipe i have ever created!
with only about 16-18 minutes worth of cooking, it’s done in no time and would be an excellent recipe just by itself without the sweet potatoes if you’re in a hurry.
right now, i am all about the comfort food. Vegan Chili Stuffed Sweet Potatoes make me feel good all around. they’re good for my mind, body and soul. the cozy warmth, depth of flavor, nourishing ingredients and bold spices brings me so much joy!
when it comes to toppings for the sweet potatoes, the options are simply endless! of course these are topped with vegan chili, a bit of vegan sour cream, jalapeño, avocado, some herbs and hot sauce, but you go with whatever you’re craving or have on hand.
tons of versions are possible! i did think about making pizza stuffed sweet potatoes with vegan meatballs, marinara and vegan mozzarella, how great does that sound?!
if that sounds better to you than chili, cook the sweet potatoes the same way in this recipe, but add my Healthy Vegan Meatballs and mozzarella. you can broil them for a couple of minutes to melt the cheese enough.
ooo and i have other chili recipes by the way on both my blog and instagram! you may have to scroll a bit on my instagram though. as for my blog recipes, if this version doesn’t sound like something you’re looking for, maybe try my Vegan Pumpkin Chili!
so i only used 5 sweet potatoes but you could absolutely use more because i had leftover chili. realistically, there’s enough chili for like 8-9 sweet potatoes depending on how much you stuff them.
love me some sweet potatoes, they’re full of key vitamins like vitamin A, B6, and C, Iron, Magnesium and Calcium. delicious and so healthy, heck ya! both sweet p and chili together are two of my favorite plant-based comfort foods aka unmatched culinary bliss.
what do you need for the chili?
- tomato paste
- black beans
- salsa (whatever kind you want but i used Trader Joe’s pepita)
- vegetable stock
- chili powder
- onion powder
- garlic powder
- sea salt
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan Chili Stuffed Sweet PotatoesCourse: Lunch & Dinner, Main DishesDifficulty: Easy
5 medium sweet potatoes (on the thinner side)
water for steaming
1 cup vegetable broth
1 can (15 ounces) black beans and liquid
3/4 cup salsa of choice- i used trader joe’s pepita
6 ounces tomato paste
1 small zucchini cut into very thin quarters so they cook all the way through
1 tbsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/4 tsp sea salt
- pre heat the oven to 400 degrees.
- poke holes in the sweet potatoes and steam in 1 inch of water in a large pan or pot for 15 minutes on medium heat.
- transfer to a parchment lined baking tray and bake at 400 degrees for 25 minutes.
- for the chili, add all ingredients to a large pot and cook on medium-low heat for 16 minutes and stir often. the chili should be thick so you may need more cooking time.
- cut the sweet potatoes in half, stuff with the chili, add other toppings and enjoy!