These cozy baked sweet potatoes stuffed with chili for family dinner are the perfect comfort food — easy to make, packed with flavour, and kid-approved.
Whether you’re meal prepping for the week or gathering around the table on a chilly night, this wholesome dinner idea brings together the sweetness of roasted potatoes with the savoury spice of homemade chili. It’s a crowd-pleasing combo the whole family will love.
If someone in your family can’t eat tomatoes, here is my recipe for No Tomato Chili that you can use instead
Ingredients you will need for this recipe
- sweet potatoes, russet potatoes or purple yams
- a can of black beans
- a jar of tomato sauce or can of whole, peeled tomatoes in sauce
- vegetables: mushrooms, zucchini, canned or frozen corn, carrot, onion (or choose your own)
- ground turkey
- grated cheese (a blend of Jack, cheddar, mozzarella)
- spices: dried oregano, chili powder, cumin, cayenne pepper, garlic powder, sea salt
- optional toppings: sour cream, jalapeno peppers, green onion, grated cheese
How to make sweet potato boats with chili
Preheat oven to 400F. Slice the potatoes in half, lengthwise, drizzle the cut side with olive oil, and place them cut side down on a baking sheet. Keep the skins on to help hold the potato together and also to keep all the good fibre in the meal! Roast for 30 minutes then remove from oven and use a spoon to scoop out the inner flesh. Save it to add back in to the chili
While the sweet potatoes are roasting, start the chili in a Dutch oven or deep pan on the stovetop. Warm up some olive oil and brown the ground turkey
When turkey is at least 90% cooked, add in diced zucchini, corn, diced carrot, and mushrooms. Cook until tender, about 5 minutes
Add in the spices, canned tomatoes or jar of sauce, and black beans (drained and rinsed if using canned). Cook everything for a few more minutes while you stir together
Return the sweet potato flesh that you scooped out back in to the chili and mix it in. Then spoon the chili into the hollowed out sweet potato. Put them back into the oven for another 15-20 minutes. Remove them, add grated cheese to the tops and bake for another 5 minutes until the cheese is melted and bubbly
Serve with optional toppings: sour cream, avocado or guacamole, green onion, jalapeno peppers and a side salad
Cozy Sweet Potatoes Stuffed With Chili for Family Dinner
Ingredients
Instructions
- Preheat oven to 400F. Slice the potatoes in half, lengthwise, drizzle the cut side with olive oil, and place them cut side down on a baking sheet. Keep the skins on to help hold the potato together and also to keep all the good fibre in the meal! Roast for 30 minutes then remove from oven and use a spoon to scoop out the inner flesh. Save it to add back in to the chili
- While the potatoes are roasting, start the chili in a Dutch oven or deep pan on the stovetop. Warm up some olive oil and brown the ground turkey
- When turkey is at least 90% cooked, add in diced zucchini, corn, diced carrot, and mushrooms. Cook until tender, about 5 minutes
- Add in the spices, canned tomatoes or jar of sauce, and black beans (drained and rinsed if using canned). Cook everything for a few more minutes while you stir together
- Return the potato flesh that you scooped out back in to the chili and mix it in. Then spoon the chili into the hollowed out potato. Put them back into the oven for another 15-20 minutes. Remove them, add grated cheese to the tops and bake for another 5 minutes until the cheese is melted and bubbly
- Serve with optional toppings: sour cream, avocado or guacamole, green onion, jalapeno peppers and a side salad
