Vegetarian Chili Stuffed Sweet Potatoes

These quick and easy Vegetarian Chili Stuffed Sweet Potatoes are the perfect use for leftover bean and veggie chili! Top them with all your favorites and get ready to faceplant!

Vegetarian Chili Stuffed Sweet Potatoes

I’m always stuffing sweet potatoes around here. These vegetarian chili stuffed spuds are no exception!

They’re the perfect lunch to make when you have a leftover cup or two of chili from the night before or if you’re simply looking to give your plant-based chili a boost.

I honestly love these so much I make extra veggie chili on purpose and plan for these stuffed spuds the next day (or two!) — they’re so easy to heat up for lunch and can be taken into work if needed as well!

They’re filling, flavorful, and just plain awesome.

sweet potatoes topped with vegetarian chili, sour cream, scallions, and fritos corn chips

You can literally make these with any chili your heart desires.

The ones I photographed today are loaded with my Instant Pot Vegetarian Quinoa Chili and I also love loading them up with my Vegan Lentil Chili.

Vegetarian Chili Recipes

Here are some other irresistible chili recipes you can use for your chili stuffed sweet potatoes:

Of course one of the most fun parts about chili is the toppings, right?

I personally live for a pile of goodness on top of every chili, potato, soup, and salad that I faceplant into.

Flavors and textures galore are my favorite and I find myself eating more vegetables this way overall.

Chili Toppings

Chili Stuffed Sweet Potato Toppings + Extras

When I have avocados handy, a scoop of guacamole is a must! My daughter will happily steal the remainder to devour with tortilla chips. I’m pretty sure she would eat guac every day if she could, much like I’d eat a stuffed sweet potato for lunch every day and regret nothing.

Back to the toppings!

Here are some delicious options you can mix and match to make your ultimate stuffed sweet potato:

  • sliced jalapeños (fresh or pickled)
  • sour cream (regular or vegan)
  • sliced or cubed avocado (or guacamole!)
  • fresh salsa or pico de gallo
  • diced tomatoes
  • grated cheddar or Mexican blend cheese (skip for vegan)
  • pickled red onion or raw chopped/sliced onion
  • sliced olives
  • fritos corn chips
  • fresh cilantro
  • chopped scallions
  • tortilla chips or strips

This time around I went with fresh chopped scallions (windowsill garden for the win!) along with a dollop of sour cream and a sprinkle of fritos. Last time I loaded them up with so much melted cheese you could barely see what was underneath – haha!

Veggie Chili Sweet Potato

Serving Suggestions

Love all things cornbread? Serve your spuds alongside a hunk of Easy Homemade Cornbread or Mini Cornbread Muffins.

A cup of soup like my Broccoli and Cheese Soup makes an awesome pairing as does a leafy green side salad.

Vegetarian Chili Stuffed Sweet Potatoes

In case you need a recipe to print off for later, here’s the printable recipe card for these scrumptious stuffed spuds.

They’re naturally gluten-free and vegetarian but can also be made vegan and dairy-free as well based on your choice of toppings and extras.

Load ’em up and chow down!

Vegetarian Chili Stuffed Sweet Potato

Vegetarian Chili Stuffed Sweet Potatoes

These quick and easy Vegetarian Chili Stuffed Sweet Potatoes are the perfect use for leftover bean and veggie chili! Top them with all your favorites and get ready to faceplant!
5 from 3 votes
Course: Main Dish
Cuisine: American, Vegetarian
Keyword: Vegetarian Chili Stuffed Sweet Potatoes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 sweet potato boats
Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 1 large sweet potato approx. 13-16 ounces
  • 2 cups leftover vegetarian chili (see post for my favorite recipes)

TOPPING OPTIONS:

  • pico de gallo
  • salsa
  • diced tomatoes
  • crushed tortilla chips
  • fritos corn chips
  • hot sauce
  • fresh cilantro
  • chopped scallions
  • black beans
  • sliced jalapeños (fresh or pickled)
  • sliced olives
  • sour cream or Greek yogurt (regular or vegan)
  • sliced or cubed avocado or try it with guacamole
  • grated cheddar or Mexican blend cheese (skip for vegan)
  • pickled red onion or raw chopped/sliced onion

I USED:

  • 2 TBSP sour cream
  • 1 TBSP chopped scallions
  • cup fritos corn chips

Instructions

  • Clean and scrub sweet potato then pierce a few times with a fork or knife.
  • Wrap in a lightly damp paper towel and microwave for 8-10 minutes or until sweet potato is tender and cooked through. You can also opt to bake your potato at 400°F (minus the paper towel) for 45-60 minutes.
  • When ready, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute intervals if needed until cooked through. There are sometimes cook time variations based on potato size and microwave wattage.
  • While the sweet potato cooks, reheat chili in a small pot on the stove. You can also opt to warm it up via microwave after the potato is done cooking – either works!
  • Once cool enough to handle. Slice in half vertically and fluff the insides of each sweet potato "boat" with a fork.
  • Fill each portion with a piping hot scoop of vegetarian chili and pile on the toppings. Enjoy!

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!

Nutrition

Calories: 307kcal, Carbohydrates: 57g, Protein: 17g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 51mg, Sodium: 1431mg, Potassium: 1346mg, Fiber: 15g, Sugar: 8g, Vitamin A: 16999IU, Vitamin C: 8mg, Calcium: 176mg, Iron: 10mg

Hungry for More?

  1. NEW! Modern Greek Salad with Kale and Quinoa
  2. Mediterranean White Bean Soup
  3. Sriracha Shishito Peppers
  4. Mini Key Lime Pies

If you get a chance to try these vegetarian chili stuffed sweet potatoes, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University while working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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