Easy Vegan Chili Stuffed Sweet Potatoes
Chili Stuffed Sweet Potatoes – This easy leftover upgrade makes chili feel fresh and exciting – perfect for dinner, lunch, or meal prep. Naturally gluten-free, easily oil-free, and ready in 55 minutes (mostly hands-off baking – oven or microwave works)!
What better way to transform leftover vegan chili than into these flavorful, satisfying vegan chili stuffed sweet potatoes? The natural sweetness of perfectly baked sweet potatoes pairs beautifully with warm, spiced chili for a hearty, nutrient-packed, comforting meal.
As someone who’s been cooking plant-based for years, I love recipes like this because they’re budget-friendly, high in fiber and vitamins (hello, vitamin A from those sweet potatoes!), and super customizable.
Why You’ll Love This Recipe!
Whether you’re using up chili from my Easy Vegetable Chili or your own favorite, this dish turns “leftovers” into a fresh, exciting dinner or lunch. Plus, it’s perfect for meal prep – bake a batch of potatoes ahead and stuff when ready.
- Uses leftover chili (or make fresh from my top vegan chili recipes)
- Healthy & filling: High protein/fiber from beans, beta-carotene from sweet potatoes
- Customizable toppings for extra flavor and texture
- Great for busy weeknights, meal prep, or casual entertaining
- Vegan, gluten-free, soy-free, adaptable!
Without further ado – let’s get baking!
Tips For The Best Chili Stuffed Sweet Potatoes
- Oven-baking gives the fluffiest interior and a caramelized skin—poke holes to release steam!
- Microwave for speed: 15–20 minutes total for 4 potatoes.
- If chili thickens in the fridge/freezer, thin with low-sodium veg broth or water.
- Store components separately for freshness, or assemble and reheat for grab-and-go meals.
- Pair with Vegan Cornbread or Jalapeno Cornbread Muffins for the ultimate comfort combo.
Variations & Substitutions
- No sweet potatoes? Use russet or Yukon gold potatoes.
- Make it spicier: Add diced jalapeños to chili or extra hot sauce.
- Kid-friendly: Mild chili + vegan cheese + mild toppings.
- Protein boost: Top with extra beans or crumbled tempeh.
- From-scratch chili: Simmer a quick batch while potatoes bake.
Topping Ideas
Load them up! Here are some of our favorites:
- Vegan sour cream, Greek (non-dairy) or cashew yogurt (try my basic cashew sour cream)
- Diced avocado or guacamole for creaminess
- Fresh cilantro or green onions for brightness
- Sliced jalapenos or hot sauce for heat
- Shredded vegan cheese (melts nicely if warmed)
- Red pepper flakes or lime wedges for zing
More Sweet Potato Recipes!
- Sweet Potato + Kale Soup
- Baked Sweet Potato Wedges
- Sweet Potato Shoestring Fries
- Chickpea & Sweet Potato Breakfast Hash
- Sweet Potato Black Bean Chili
- See all vegan Sweet Potato recipes on TSV!
If you try this sweet potato recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
CHILI STUFFED SWEET POTATOES
Easy vegan chili stuffed sweet potatoes: baked sweet spuds loaded with hearty vegan chili. Perfect for leftovers, meal prep, gluten-free & oil-free adaptable. Healthy comfort food in under 1 hour!
- Prep Time: 5 min
- Cook Time: 50 min
- Total Time: 55 minutes
- Yield: 1 sweet potato per person 1x
- Category: Entree
- Method: Baking
- Cuisine: American, Commort Food
- Diet: Dairy-Free, Gluten-Free, Vegan
Ingredients
- 2 – 4 sweet potatoes, 1 per person
- 3 – 4 cups vegan chili (leftover or fresh; ~1/2-1 cup per potato) – try my Easy Vegetable Chili, The Ultimate Tempeh Chili, Easy Three Bean Chili, or Quinoa Chili Verde
Optional toppings
- shredded vegan cheese
- sliced scallions
- vegan sour cream
- hot sauce
- chopped cilantro
- red pepper flakes
- sliced or diced avocado
Instructions
Prep: Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Prep Sweet Potato: Scrub the sweet potatoes to remove any dirt. Using a fork, poke holes in the top of the sweet potato to allow steam to escape while cooking.
Bake: Roast 50–60 minutes until fork-tender (skins will crisp, insides fluffy). Let cool 5 minutes. Microwave alternative: Place on microwave-safe plate, cook 8–12 minutes (rotate halfway; add 2–3 min per extra potato) until soft.
Chili: If making a fresh batch, cook the chili while the sweet potatoes are baking. If using leftovers, reheat the chili 5 – 7 minutes or so before the baked sweet potatoes are done.
Assemble: Slice each sweet potato lengthwise (along poked holes). Gently open/fluff interior with a fork. Spoon 3/4–1 cup hot chili into each.
Serve: Add toppings and enjoy immediately! Pairs great with Vegan Cornbread or Jalapeno Cornbread Muffins!
Serves 2 – 4
Store: Refrigerate stuffed potatoes in airtight containers up to 4–5 days. Reheat in microwave (2–4 mins) or oven (350°F, 10–15 mins). Freeze up to 2 months (thaw overnight).
Make ahead: Bake potatoes and cook/reheat chili separately. Assemble when ready, or stuff and store for 1–2 days.
Notes
No sweet potatoes? Use russet or Yukon gold potatoes.
Make it spicier: Add diced jalapenos to chili or extra hot sauce.
Kid-friendly: Mild chili + vegan cheese + mild toppings.
Protein boost: Top with extra beans or crumbled tempeh.
From-scratch chili: Simmer a quick batch while potatoes bake.
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Some of our older guest said the sweet potato was just too large, they couldn’t eat that much. we cut the chili stuffed sweet potato boat in half, then tucked a piece of corn bread at the cut end so all the chili wouldn’t fall out. The presentation was great. And those very same guest had a second “half” !!!