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Chili Stuffed Sweet Potatoes Recipe
Chili Stuffed Sweet Potatoes make a quick and easy meal! Ready and on the table in 30 minutes or a great make-ahead meal for even easier weeknights!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 410 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Chili Recipe
- 2 2 tablespoons olive oil
- 1 1 medium onion diced
- 3 3 cloves garlic chopped
- 1 1 tablespoon chili powder
- 1 1 tablespoon ground cumin
- 2 2 teaspoons dried oregano
- 1 1 pound ground beef
- 3 3 tablespoons tomato paste
- 2 2 bell pepper seeded and chopped
- 2½ 2½ cups tomato sauce
- 1½ 1½ cups chicken stock or broth or broth
- 2 2 cups cooked pinto beans or 2 (14.5-ounce) cans pinto beans, rinsed and drained
- 1 1 teaspoon kosher salt
- ½ ½ teaspoon ground black pepper
- 4 - 6 4 - 6 Instant Pot Sweet Potatoes
- Optional toppings: fresh parsley, sour cream, cheese, jalapeño slices
Instructions
- Drizzle olive oil into a Dutch oven set over medium heat. Add onion, garlic, chili powder, cumin, and oregano and saute the onions until tender, about 2 minutes. Stir in the ground beef or turkey and cook until browned. Drain away excess drippings and stir in tomato paste, bell pepper, tomato sauce, chicken stock, pinto beans, salt and pepper. Cook, stirring occasionally until the chili is thickened,about 20 minutes.
- Meanwhile, prepare the Instant Pot Sweet Potatoes as directed.
- To serve, place each sweet potato in a bowl, split open and loosen the flesh of the sweet potato with a fork. Then, ladle on the chili and add any additional toppings desired.
Cup of Yum
Notes
- Special Dietary Changes:If you have special dietary concerns, you can easily modify this chili recipe to fit your needs. If you are following a paleo, Whole 30, or similar lifestyle, you would simply omit the beans included in this chili and not include the optional sour cream topping. Make-Ahead:This is a great make-ahead dish! Allow the chili and the sweet potato to cool separately. Then, wrap the sweet potatoes individually, pour the chili into a container and cover, and store all in the refrigerator. To serve, reheat the chili over medium heat, cooking until the chili has warmed throughout and reheat the sweet potato in the oven until warmed throughout. Then serve as included in the recipe instructions. Freezer Friendly:Prepare the chili as directed. Allow to cool completely and store in freezer-safe containers for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat over medium heat in a Dutch oven or large saucepan until heated throughout. Serve with sweet potatoes as included in the recipe instructions.
Nutrition Information
Calories
410kcal
(21%)
Carbohydrates
39g
(13%)
Protein
30g
(60%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
1328mg
(55%)
Potassium
1362mg
(39%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
1133IU
(23%)
Vitamin C
43mg
(48%)
Calcium
95mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 410
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 1328mg | 55% |
| Potassium | 1362mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 1133IU | 23% |
| Vitamin C | 43mg | 48% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.