Baked sweet potatoes stuffed with vegan chili served warm with your favorite chili toppings. Perfect for football Sunday and easy weeknight meals.
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.
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.
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!
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.
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Black Bean & Quinoa Chili Stuffed Sweet Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings
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
-
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.
-
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.
- Prepare your green onion and cilantro if you for serving, if using.
-
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.
- Store leftover Chili Stuffed Sweet Potatoes in the fridge for up 3-4 days and reheat before serving.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free
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!
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