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Spicy Chili Stuffed Sweet Potatoes
5 from 3 votes

Spicy Chili Stuffed Sweet Potatoes

Bring something special to the table with this well-loved recipe.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 8 -10 chili servings
Course: Main Course, Others
Cuisine: Vegetarian, Vegan, gluten-free

Ingredients

  • For the sweet potatoes:
  • 4 sweet potato medium
  • 2 teaspoons vegetable oil
  • For the chili:
  • 2 tablespoons vegetable oil
  • 3 pounds ground beef coarse ground, if possible (For vegetarian directions, see below, or turkey
  • 2 yellow onion chopped, large
  • 2-3 jalapeños seeded and chopped (leave in seeds if you like spicy)
  • 5 garlic minced, cloves
  • 3 tablespoons ancho chile powder
  • 3 tablespoons chile powder blend
  • 3 tablespoons cumin ground
  • 1 tablespoon maple syrup
  • 1 teaspoon black pepper freshly ground
  • 2 cups beef chicken or vegetable broth (473 ml, low-sodium
  • 1 15 oz pinto beans rinsed (425g, canned
  • 1 28 oz diced tomatoes with juice (793g, canned
  • 12 oz amber beer Like Bass, Sam Adams, etc
  • 1/4 cup tomato paste
  • 1 tablespoon cider vinegar
  • 2 oz finely chopped dark chocolate 70% or higher
  • lime juice of 1
  • kosher salt
  • *For vegetarian version instead of meat, use:
  • 2 15- ounce pinto beans rinsed, canned
  • 1 15- ounce black beans rinsed, canned
  • Optional toppings:
  • cheddar cheese grated, sharp
  • scallions finely sliced
  • cilantro coarsely chopped
  • tomato diced
  • avocado diced
  • radish thinly sliced
  • lime quartered
  • sour cream
  • jalapeños pickled or fresh, thinly sliced

Instructions

    Cup of Yum
  1. For the Sweet Potatoes:
  2. Preheat oven to 375ºF / 190ºC
  3. Scrub the sweet potatoes well and pat them dry with a dish towel. Place on a baking tray and drizzle a very small amount of vegetable oil. Using your hands, rub the oil in a thin, even layer all over the potatoes. Prick each sweet potato with a fork a few times and put them into the oven to roast.
  4. Depending on the size of your potatoes, they may take between 30 minutes to 1 hour for them to cook. Check at 30 minutes by squeezing a potato (using an oven mitt!). You can also insert a sharp knife or fork into the center. They should feel quite soft and the knife should easily glide all the way through. If not return to the oven and check again in 10 minutes. When done, cover tray with foil and set aside.
  5. For the Chili:
  6. In a large, heavy pot or enameled cast-iron dutch oven, heat the oil. Add half of the ground meat and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Brown the remaining ground meat and add it to the bowl with the first batch.
  7. (For vegetarian, skip above step, add the oil to the pot and follow directions below)
  8. Drain all but 2 tablespoons of oil and add the onions and jalapeños and cook over medium heat, stirring occasionally, until the onions are translucent, about 8 minutes. Add the garlic, tomato paste, chile powders, cumin and black pepper and cook for 5 minutes, stirring occasionally. Add back the meat (if using) and stir in the broth, beans, diced tomatoes, maple syrup, beer, and vinegar.
  9. Bring up to a boil, lower the heat and simmer, covered, for one hour, stirring occasionally. Remove cover and simmer for 30 minutes longer, until chili is thick. Turn off the heat and stir in the chocolate until it’s fully melted. Add the lime juice, season with salt to taste.
  10. To serve:
  11. Slice open a sweet potato, season with salt and pepper, and mash the flesh gently, forming a pocket. Add about 1/4 - 1/2 cup chili to the center and top with your favorite toppings.