Chili Stuffed Sweet Potatoes

These quick and easy Chili Stuffed Sweet Potatoes are the perfect use for leftover chili! This gluten-free meal is easily made vegan, vegetarian, or t-rex!

It’s time for another tasty edition of Loooooooove Your Leftovers! If I can help even just a few of my snobbiest of leftover snob friends out in the process, then I consider this one a total win.

Our last leftover re-mix featured turning Taco Night leftovers into a deliciously speedy Taco Soup. Trust me, you’ve got to try it! The variations are endless and since we’re essentially making a taco soup out of all our favorite taco night components, it’s a recipe for success!

Since I posted my go-to healthy chili recipe yesterday it seemed only fitting that I share my absolute favorite thing to do with the leftovers:

Chili Stuffed Sweet Potatoes

I should note that I’m fighting the urge to abandon ship on this post so I can make one right now! We made another huge pot of chili Sunday because the last batch didn’t last nearly as long as I had hoped it would – we devoured it! I’ll hold out a few minutes longer so I can get this recipe into your face.

Feel free to whip these up any which way you desire, by the way. It’s more of a meal idea than a strict recipe and can be tweaked to fit any dietary guidelines. From vegetarian to vegan to t-rex and, of course, they’re gloriously gluten-free!

Ready to stuff some veggies into veggies!? Of course you are!

5 from 2 votes

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Chili Stuffed Sweet Potatoes

These savory stuffed sweet potatoes are a great way to use up leftover chili the next day! Make one for lunch or serve the whole family by turning this tasty dish into a sweet potato bar with all your favorite toppings!

Course Main Course

Cuisine American

Keyword Chili Stuffed Sweet Potatoes

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 1 serving

Author Jenn Laughlin – Peas and Crayons

Ingredients

• 1 large sweet potato
• 1 cup leftover chili

TOPPING OPTIONS:

• sour cream or Greek yogurt
• pico de gallo
• salsa
• sliced or diced jalapenos
• crushed tortilla chips
• crumbled corn bread
• fritos corn chips
• hot sauce
• fresh cilantro
• fresh parsley
• chopped green onion
• black beans
• any and all veggies you can get your hands on

I USED:

• 1 ounce grated cheddar cheese
• 1-2 TBSP plain Greek yogurt
• 1 tsp chopped fresh cilantro
• 1/4-1/2 tsp Sriracha

Instructions

1. Microwave [or bake!] your sweet potato until it’s hot and fluffy and reheat your chili.
2. Slice vertically and pinch the sides to create a bowl in the center.
3. Fill with a piping hot scoop of your favorite chili and pile on the toppings!
4. Now grab a fork and dig in!
5. How easy was that!?

Recipe Notes

I wrote out the instructions for one, but feel free to make 2, 3, even four of these sassy spuds! I typically keep all the ingredients on hand and have them for super speedy lunches throughout the week. They can also be prepped for grab and go work lunches!

Let’s get a little up close and personal, shall we?

Don’t forget the homemade cornbread!

Ahhh I want one now!

Make sure you whip up a delicious batch of your favorite chili (or your new favorite – my chili recipe!) and make one of these rockin’ spuds, stat! Or two. Or three…

Now if you’ll excuse me, I have a date with a chili stuffed sweet potato!

No chili handy? No problem! You can still partake in some stuffed spud action with any and all of your favorite leftovers. Here are a few more of my favorite recipes to stuff into a spud:

• Honey Roasted Butternut Squash with Cranberries + Feta
• Spaghetti Squash Burrito Bowls
• Cranberry Quinoa Salad with Homemade Candied Walnuts
• Bacon Sriracha Cauliflower Gratin

This delicousness is part of my Love Your Leftovers blog series.

past installments include:

• Spaghetti Squash Burrito Bowls
• Spicy Sriracha Lime Chicken Zoodle Soup
• Buffalo Chicken Taco Salad
• + lots more to come!