Chili Stuffed Sweet Potatoes Recipe
Prep time
Cook time
Total time
Serves: 6
Chili Recipe
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1 pound ground beef or turkey
  • 3 tablespoons tomato paste
  • 2 green bell peppers, seeded and chopped
  • 2½ cups tomato sauce
  • 1½ cups chicken stock
  • 2 cups cooked pinto beans or 2 (14.5 ounce) cans pinto beans, rinsed and drained
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 - 6 Instant Pot Sweet Potatoes
  • Optional toppings: fresh parsley, sour cream, cheese, jalapeño slices
  1. Drizzle olive oil into a Dutch oven set over medium heat. Add onion, garlic, chili powder, cumin, and oregano and saute the onions until tender, about 2 minutes. Stir in the ground beef or turkey and cook until browned. Drain away grease and stir in tomato paste, bell pepper, tomato sauce, chicken stock, pinto beans, salt and pepper. Cook, stirring occasionally until the chili is thickened,about 20 minutes.
  2. Meanwhile, prepare the Instant Pot Sweet Potatoes.
  3. To serve, place each sweet potato in a bowl, split open and loosen the flesh of the sweet potato with a fork. Then, ladle on the chili and add any additional toppings desired.
Special Dietary Changes:
If you have special dietary concerns, you can easily modify this chili recipe to fit your needs. If you are following a paleo, Whole 30, or similar lifestyle, you would simply omit the beans included in this chili and not include the optional sour cream topping.
This is a great make-ahead dish! Allow the chili and the sweet potato to cool separately. Then, wrap the sweet potatoes individually, pour the chili into a container and cover, and store all in the refrigerator. To serve, reheat the chili over medium heat, cooking until the chili has warmed throughout and reheat the sweet potato in the oven until warmed throughout. Then serve as included in the recipe instructions.
Freezer Friendly:
Prepare the chili as directed. Allow to cool completely and store in freezer-safe containers for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat over medium heat in a Dutch oven or large saucepan until heated throughout. Serve with sweet potatoes as included in the recipe instructions.
Recipe by Add a Pinch at