30 minute dinners, lunch/dinner meal prep

Chili-Stuffed Sweet Potatoes

Name: Chili-Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Ingredients: 4 medium sweet potatoes; 1 tbsp olive oil; Pinch of salt; 1 lb lean ground beef (or ground turkey/chicken if preferred); ½ yellow onion (diced); 1 red bell pepper (diced); 3 cloves garlic (minced); 2 tbsp tomato paste; 1 14 oz can fire-roasted diced tomatoes; 1 8 oz can tomato sauce; 1 4 oz can green chilies; 1 cup black beans or kidney beans (drained); ½ cup beef broth (just enough to simmer — keeps it thick); 1½ tbsp chili powder; 1 tsp smoked paprika; 1 tsp cumin; ½ tsp chipotle in adobo sauce (optional for heat); ½ tsp oregano; ½ tsp salt (more to taste); ¼ tsp black pepper; 1 tsp honey or maple syrup (balances acidity); 1 cup shredded pepper jack cheese; Greek yogurt or sour cream (optional); Chopped green onions or cilantro

November 2, 2025

These loaded chili potatoes are the ultimate cozy dinner or meal prep — crispy roasted potatoes topped with bold, hearty chili, melty cheese, and your favorite fixings. High-protein, gluten-free, and easy to make in under 30 minutes!

Creator: Leslie Stokes

There’s something about chili season that just feels right. The weather cools down, the leaves start to change, and suddenly, everyone’s craving something warm, hearty, and comforting. For me, these Chili-Stuffed Sweet Potatoes are that perfect in-between meal — they feel indulgent, taste like a hug in a bowl, but are secretly packed with protein and fiber to keep you feeling good.

If you’ve followed me for a while, you know I’m all about balance. I love cozy comfort food, but I also love feeling energized and not weighed down after dinner. This recipe checks both boxes. The sweet potatoes roast up caramelized and soft on the inside, while the chili is smoky, thick, and just a little bit spicy. Together? Pure comfort.

And here’s the best part — this is the kind of dinner that feels slow-cooked but really only takes about 45 minutes, start to finish. The oven does most of the work while you make the chili on the stove. You can even multitask while it cooks — help with homework, tidy up, or scroll Instagram (no judgment here).

Why You’ll Love This Recipe

Simple, Real Ingredients: Nothing fancy here — just ground beef (or turkey/chicken), beans, tomatoes, and pantry spices.
Balanced & Filling: Sweet potatoes bring natural sweetness and fiber, while the chili packs in lean protein.
Meal Prep Friendly: It reheats beautifully for lunch or dinner, and the flavors only get better with time.
Family Approved: My kids love building their own versions with toppings like shredded cheese, Greek yogurt, and avocado.
Healthy Comfort Food: Gluten-free, nutrient-dense, and totally satisfying — comfort food without the crash.

Let’s Talk About the Sweet Potatoes

If you’ve never roasted sweet potatoes whole before, you’re in for a treat. The key is to roast them directly on the oven rack (with a pan underneath to catch drips). That’s how you get that slightly caramelized skin and perfectly tender center.

I like to rub them with a little olive oil and sprinkle of salt — it helps crisp the outside while the inside turns soft and fluffy. By the time your chili is ready, your potatoes will be fork-tender and ready to split open for stuffing.

If you want to speed things up, you can even microwave the sweet potatoes first for 5–6 minutes to par-cook them, then roast for 20 minutes for that same caramelized finish.

How to Make the Chili Extra Flavorful

Here’s my trick for chili that tastes like it’s been simmering for hours: brown the tomato paste.

Once your onions, peppers, and garlic have softened, stir in the tomato paste and let it cook for 1–2 minutes until it darkens in color. That little step adds so much depth and richness to the chili — it’s the difference between good chili and amazing chili.

From there, it’s all about the layers of flavor. I use a mix of chili powder, smoked paprika, cumin, oregano, and chipotle powder for that perfect balance of heat and smokiness. Then I stir in diced tomatoes, tomato sauce, green chilies, beans, and just enough beef broth to bring everything together.

After simmering for about 25 minutes, the chili thickens up and the flavors marry beautifully. Right at the end, I stir in a tiny bit of honey or maple syrup to balance the acidity of the tomatoes. It doesn’t make the chili sweet — it just rounds out the flavor perfectly.

Building the Perfect Bowl

Once your potatoes are roasted and your chili is thick and rich, it’s time to assemble. Slice open each sweet potato down the center and fluff it gently with a fork to make a little pocket for your chili. Then spoon that hearty, smoky chili right on top and load it up with your favorite toppings.

Here are a few of my favorites:

A big dollop of Greek yogurt (my healthier swap for sour cream)
Shredded cheese — sharp cheddar or pepper jack
Fresh cilantro or green onions
Avocado slices or a drizzle of hot sauce if you want some heat

Every bite has a little bit of everything — sweet, smoky, creamy, and spicy. It’s honestly one of those recipes that feels like it came straight out of a cozy fall cookbook.

Make It Your Own

This recipe is super flexible, so don’t be afraid to mix things up:

Swap the ground beef for ground turkey or chicken for a leaner version.
Add an extra veggie like zucchini, mushrooms, or corn to bulk it up even more.
Go spicy with diced jalapeños or extra chipotle powder.
Skip the beans if you prefer low-carb or paleo.
Use white or Japanese sweet potatoes for a fun twist.

You can even use this chili as a base for other meals — spoon it over rice, baked potatoes, or nachos for an easy next-day remix.

Storage, Freezing & Meal Prep Tips

This is one of those recipes that actually gets better with time.

To Store: Keep leftovers in airtight containers in the fridge for up to 4 days.
To Reheat: Microwave the chili separately, then pour over your reheated sweet potato.
To Freeze: The chili freezes perfectly for up to 3 months — just thaw overnight in the fridge. Roast fresh sweet potatoes when you’re ready to serve.
For Meal Prep: Store roasted sweet potatoes and chili separately so they don’t get soggy. Assemble fresh each day for the best texture.

If you meal prep on Sundays, you can easily double this recipe — roast 8 sweet potatoes and make a double batch of chili. You’ll have lunches or dinners ready for days, and you won’t get bored because the toppings can change daily.