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You are here: Home / Stuffed Veggies / Black Bean & Quinoa Chili Stuffed Sweet Potatoes

Black Bean & Quinoa Chili Stuffed Sweet Potatoes

By Flora & Vino Leave a Comment

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Baked sweet potatoes stuffed with vegan chili served warm with your favorite chili toppings. Perfect for football Sunday and easy weeknight meals. 

Chili Stuffed Sweet Potatoes by Flora & Vino

In yoga teacher training recently we talked about our cold-weather food cravings.

Which makes sense because the room we congregate in for teacher training is FAH-REEZING.

BRRR.

It also makes sense because doing all the yoga makes you crave all the food.

Anyway, we (the collective YTT group) agreed that all we want to eat lately are carbs, and by carbs, we mean sweet potatoes.

And what better

You might have had sweet potato in your chili before, so this is a similar concept…except better.

Sweet potatoes and chili are two of my favorite plant-based comfort foods, so together, they create unparalleled edible bliss.

These Black Bean & Quinoa Chili Stuffed Sweet Potatoes are ready in under and hour to add to your weekly winter meal rotation.

Eden Foods Chili

I kept this recipe super easy by using Eden Foods Black Bean & Quinoa Chili inside steamy baked yams.

This pre-made chili is delicious straight from the BPA-free can with no prep time required.

That means you can do fun winter things while the sweet potatoes bake, like, rock around the Christmas tree or deck the halls or something.

Each spoonful of this hearty plant-based and gluten-free chili is packed with organic black turtle beans, organic whole grain quinoa, and maitake and shiitake mushrooms in a savory, 100% organic, chili spiced tomato sauce.

The mixture of black turtle beans and quinoa create a complete protein on par with any meaty chili alternative!

The soup is high in protein and rich in iron to sustain your plant-based diet.

Eden Foods Chili

These Chili Stuffed Sweet Potatoes are ideal for a quick weeknight dinner or game time snack.

The longest part of the recipe is simply waiting for the sweet potatoes to bake.

*cue Jeopardy theme music*

So if you’re looking for a shortcut, try pre-baking your sweet potatoes in advance for stuffing later.

You’re more than welcome to make your own chili for use in this recipe, if you’re so inclined, but I know you’ll love Eden Foods Black Bean & Quinoa Chili for a convenient ready-to-serve option.

For toppings, I went with my favorites– almond milk yogurt, green onion, cilantro, and hot sauce.

Don’t forget avocado, too!

Chili Stuffed Sweet Potatoes by Flora & Vino

If you make these Chili Stuffed Sweet Potatoes I’d love to hear what you think!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more chili-inspired recipes?

Check out my “Clean out the Fridge” Vegetable Chili and Spicy Tempeh Bell Pepper Chili.

For more stuffed sweet potatoes, try my Stuffed Purple Sweet Potatoes with Tandoori Chickpeas and Turmeric Tahini.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

Chili Stuffed Sweet Potatoes by Flora & Vino

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Black Bean & Quinoa Chili Stuffed Sweet Potatoes


  • Author: Flora & Vino
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings
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Description

Baked sweet potatoes stuffed with vegan chili served warm with your favorite chili toppings. Perfect for football Sunday and easy weeknight meals.


Ingredients

  • 4–6 sweet potatoes, scrubbed and patted dry
  • 1 15 oz. can Eden Foods Black Bean & Quinoa Chili 

OPTIONAL TOPPINGS:

  • fresh cilantro
  • unsweetened almond milk yogurt
  • green onion, diced
  • sliced avocado
  • hot sauce

Instructions

  1. Preheat oven to 400°F. Stab your cleaned sweet potatoes several times with a fork then place on foil-lined baking sheet. Bake sweet potatoes in the oven for 50-60 minutes, until fork-tender and oozing.
  2. When the sweet potatoes are almost done baking, prepare the chili. Add the Eden Foods Black Bean & Quinoa Chili  to a medium saucepan and heat over medium-low, stirring often, until the chili is steaming and warm throughout.
  3. Prepare your green onion and cilantro if you for serving, if using.
  4. Once sweet potatoes are done, split them open with a knife. Spoon 1/3-1/2 cup of chili inside each potato and serve warm with green onion, cilantro, avocado almond milk yogurt, and hot sauce.
  5. Store leftover Chili Stuffed Sweet Potatoes in the fridge for up 3-4 days and reheat before serving.
  • Category: Entree
  • Method: Oven-Bake, Stovetop
  • Cuisine: Vegan, Gluten-Free, Grain-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, Oil-Free, Stuffed Veggies, The Main Meal

You may also like:

Stuffed Purple Sweet Potatoes with Tandoori Chickpeas & Turmeric Tahini
Copycat “Jammed Yam”
Mexican Stuffed Acorn Squash

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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