Healthy Recipes | Chili Stuffed Sweet Potatoes

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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!

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!

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.

Lately I’ve been on a real chili making binge. Can’t stop, won’t stop. I cooked up two batches last week and froze one for evenings when I don’t feel like cooking or simply don’t have the time. Sometimes I work out in the evenings and by the time I get back home my desire to start chopping vegetables and doing dishes is negative 1 million.

I think everyone can find a way to love this recipe. If you don’t like sweet potatoes, then feel free to use a regular baking potato or even acorn squash.

Chili Stuffed Sweet Potatoes

Prep Time: 5 Minutes
Cook Time: 8 Minutes
Total Time: 13 Minutes
Servings: 1 Serving

Ingredients:

  • 1 cup leftover chili
  • 1 large sweet potato

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

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

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Instructions:

  1. First, Microwave [or bake!] your sweet potato until it's hot and fluffy and reheat your chili.
  2. Second, Slice vertically and pinch the sides to create a bowl in the center.
  3. Next, 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!


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