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!
Course Main Dish
Cuisine American, Vegetarian
Keyword Vegetarian Chili Stuffed Sweet Potatoes
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 2sweet potato boats
Calories 307kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1large sweet potatoapprox. 13-16 ounces
2cupsleftover vegetarian chili(see post for my favorite recipes)
grated cheddar or Mexican blend cheese(skip for vegan)
pickled red onion or raw chopped/sliced onion
I USED:
2TBSPsour cream
1TBSPchopped scallions
⅛cupfritos 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!