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Chunky Chili Stuffed Sweet Potatoes (Vegan+GF)

Nothing complements chili quite like some baked potatoes. This recipe uses sweet potatoes and leaves room for all the toppings you want to add.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • 6 medium sweet potatoes baked until fork tender


  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 red or jalapeƱo pepper seeded and minced
  • 1 cup tomato paste
  • 2 cups vegetable stock
  • 2 cups water plus a little more as needed
  • 3 tablespoons worchestershire make sure it's vegan or skip
  • 1 tablespoon liquid smoke
  • 2 1/2 - 3 cups cooked beans rinsed (I used a combination of lentils, kidney beans, black beans, and white beans)
  • 1 teaspoon black pepper plus more to taste
  • 2 teaspoons sea salt plus more to taste
  • 1 1/2 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • 2 tablespoons chili powder
  • 1 teaspoon cumin

Optional Toppings:

  • salsa
  • sliced avocado or guacamole
  • chives or green onions
  • coconut yogurt



  1. Heat olive oil in a large pot or dutch oven over medium high heat. Add onion, garlic, and pepper and cook for 1 to 2 minutes until onions are translucent. Add tomato paste, stock, water, and beans to pot and reduce heat to medium low. Add remaining ingredients for chili and stir very well, then reduce heat to low and allow chili to simmer for at least 30 minutes to develop flavor and thicken up.

Stuffed Potatoes:

  1. Preheat the oven to 375 degrees F (190 C) and line a baking tray with foil.
  2. Slit your sweet potatoes down the center lengthwise and use a fork to mash them a little and make a place to pour the chili. Set them on the prepared tray and scoop large spoonfuls of chili into each potato. Place tray in the oven and bake for 15 to 20 minutes until tops are browned and potatoes are nice and hot. Remove from oven and cool for a few then serve while they're hot with whatever toppings you'd like.