Smoky, spicy black bean chili stuffed in roasted sweet potatoes all topped with avocado and lime cilantro yogurt cream. This is the ultimate comfort food combination! Chili is a go-to winter comfort food, and this vegan black bean version is surprisingly healthy! Roasting the sweet potatoes brings out the inherit sweetness and is the perfect base for the Ultimate Chili. Lime cilantro yogurt cream adds a touch of creaminess and helps cut through more of the spice.
What I love the most about chili is that you can make a big batch early in the week and have dinner ready for a few days. With my life being so crazy right now, trying to study for my personal training certification, work a full time job, blog full time, teach group exercise classes, and get in the gym; there is not a lot of extra time in the night. To ensure that I have quality meals for lunch and dinner, I take time on Sunday afternoons to roast sweet potatoes and make dishes like chili, lentils, and roast vegetables. This makes pulling together a meal quick and easy throughout the week.
The ultimate chili is full of hearty, heart healthy black beans. The black beans are full of protein, fiber and are a low fat food! The carbohydrates in black beans are called resistant starches and these starches don’t break down before reaching the large intestine. These starches help good bacteria grow in the large intestine which is great for digestive health.
Did you know that soaking your beans in hot water for 10 minutes (even canned beans) can take out some of the compounds that cause tummy troubles? Try this the next time you are making any dish with beans in it.
To help cut the heat in the chili, I use greek yogurt cream as a substitute for the traditional sour cream. I love using greek yogurt as it adds more quality protein and has less fat than traditional sour cream. There is also the option to use plain greek cultured coconut milk if you are vegan. To bring this yogurt up a notch, I added lime juice and chopped cilantro. The citrus notes pair perfectly with the chili and the cilantro is a natural herb to pair with these smokey, spicy flavors. I tried the ultimate chili stuffed sweet potatoes with and without the lime cilantro yogurt sauce, and I have to say, don’t skip the yogurt sauce! It really makes the dish!
If you are anything like me, chili really isn’t complete without sliced avocado. Well there is no difference with the ultimate chili stuffed sweet potatoes. Avocados adds that distinct creamy, buttery flavor that just completes this dish for me. Not to mention the pop of color from the green flesh against the chili and the roasted sweet potatoes.
Sweet potatoes are very nutritious and packed with vitamins and minerals including vitamin B6, C, D, iron, magnesium, potassium, and beta carotene. Sweet potatoes are one of the BEST, delicious ways to get your daily intake of vitamin A.
Sweet potatoes are low on the glycemic index, as they release sugar into the blood stream slowly. Sweet potatoes provide energy for hours and don’t spike your insulin, which means you won’t crash or be hungry in 30 minutes to an hour.
To ensure everything is done together, roast the sweet potatoes while the chili is simmering.
To store sweet potatoes, don’t cut the potato until using it and wrap it in aluminum foil and refrigerate until ready to use. When you are ready to use the sweet potato, pop it in the oven for 10 minutes to heat them back up while the chili is heating up on the stove. If you are going to use the microwave, you can store the sweet potatoes whole in glass pyrex containers (affiliate link) in the fridge. On the day you are going to enjoy this meal, cut the sweet potato and add chili and microwave the entire dish for 3 minutes on high.
Check out my delicious chili recipe to go over the top of these sweet potato bad boys: Ultimate Chili!
- 2 large sweet potatoes, roasted and split down the middle length wise
- 2 cup ultimate chili or chili of choice
- 1 container Fage 2% greek yogurt or SoDelicious Cultured Greek Yogurt
- Juice from 1 lime
- 2 tbs- ¼ cup cilantro, chopped (depending on your taste)
- Pinch of salt (about ⅛ tsp)
- The flesh of 1 avocado, sliced or cubed.
- Roast sweet potatoes at 400F for 50-60 minutes until soft to the touch.
- While sweet potatoes are baking, prepare the ultimate chili.
- Once sweet potatoes are done roasting, take them out of the oven and allow to cool for 10 minutes before handling.
- Prepare the lime cilantro greek yogurt while waiting on the sweet potatoes to cool. In a small bowl, combine the greek yogurt, lime juice and 2 tbs. of chopped cilantro. Add salt and taste. Add additional cilantro to your taste.
- To assemble the ultimate chili stuffed sweet potatoes, split the sweet potato down the center length wise. Slightly cut through the thickest part of each of the the two sides, allowing the potato to open up a little more for better distribution of the chili and yogurt sauce.
- Add 1 cup of chili (or more) to each sweet potato. Top with lime cilantro sauce.
- Slice or cube the avocado and add ½ of the avocado to each of the sweet potatoes,
What about you?
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- What is your favorite way to eat chili?
- Do you have any quick and easy meal preparation tips?
- Is Sunday your meal prep day? What do you make?
Beantastic Beginners:
- Avocado Hummus by Our Good Life
- Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
- Black Bean Chili Nachos by Brunch with Joy
- Chickpea Fries (Panisse) by Curious Cuisiniere
- Five Layer Greek Hummus Dip by Food Done Light
- Pizza Roasted Chickpeas by A Kitchen Hoor’s Adventures
- White Bean and Basil Spread by Peaceful Cooking
Bean-a-rific Soups and Stews:
- Butternut Squash White Bean Soup by Magnolia Days
- Chickpea and Bean Soup by Momma’s Meals
- Classic Cassoulet by Food Lust People Love
- Navy Bean & Kale Soup by An Appealing Plan
- Navy Bean Soup by The Messy Baker
- Slow Cooker Pork and Bean Stew by Nosh My Way
- Kielbasa and White Bean Soup by Cosmopolitan Cornbread
- Spicy Sausage, White Bean and Spinach Soup by Bobbi’s Kozy Kitchen
Bean-a-licious Sides:
- Bean and Cornbread Salad by MealDiva
- Clams with Black Beans by A Day in the Life on the Farm
- Gluten Free Green Bean Casserole by Gluten Free Crumbley
- Gold Rush Baked Beans by Lifestyle Food Artistry
- Maple Brown Sugar Baked Beans by Carrie’s Experimental Kitchen
- Pinto Beans With Cornbread Croutons by Nik Snacks
- Whiskey Bacon Baked Beans by Sew You Think You Can Cook
Incredi-bean Main Meals:
- Arugula Tomato and Beans Flatbread by Family Foodie
- Bean and Bacon Tacos by Jane’s Adventures in Dinner
- Beefy Lima Bean Casserole by Cindy’s Recipes and Writings
- Colombian Red beans – Frisoles Antioquenos by Palatable Pastime
- Italian Beans and Greens by Simply Healthy Family
- Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
- One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D’s Books and Cooks
- Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
- Skillet Black Beans and Pork by Cooking Chat
- Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
- White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian
Amaze-beans Sweet Endings:
- Chocolate Covered Espresso Bean Bark by Love and Confections
- Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
- Flourless Mocha Brownies by That Skinny Chick Can Bake
- Gluten-Free Black Bean Brownies by Wallflour Girl
- Gluten-Free Donuts by NinjaBaker
- Pecan Praline Black Bean Brownies by Rhubarb and Honey
- Soy Awesome Cookies 2.0 by What Smells So Good?
- Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
- Sweet Bean Pie by Shockingly Delicious
- Vanilla Bean Creme Brulee by Noshing With The Nolands
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I seriously love everything about this recipe. Seriously. Yum.
Oh Renee you are so kind!! Thank you!
Stuffed sweet potatoes! All I can say is WOW!
Jen – they are worth the wow – I hope you try them 🙂 So yummy!!
Chili was on my list of things to make for the week. Along with roasted sweet potato cubes. BUT, now I am thinking of making this instead! Looks so good. I love chili, especially in this terribly cold weather. My favorite way to eat it is on eggs! So good.
Oh snap, well if you make it snap a pic on IG, I’d love to see your version 🙂 Oh eggs and chili sounds AMAZING – might have that for dinner – now I’m curious!
These sound divine! Cannot wait to try them. I think they would also make a great tailgate lunch. I’m a newbie on #SundaySuppers and thought I would come and say hey!
Terri welcome to SundaySupper, I think you are really going to enjoy the community here!! Can’t wait to see you again next week, loved your hummus dish today!!
The black bean chili alone sounds outstanding, but stuffing a sweet potato was such a marvelous idea!!!
Oh Liz thanks a ton!!
What a homey and delicious recipe… pure comfort food to me! Also, thanks for the tips on the herbs. I’m with you and haven’t been happy with my mushy cilantro!
Diana you are so welcome! I used to get so upset when I would reach into the drawer and find my herbs were ruined!! Not anymore though! I’m still working on basil though – it’s so pesky
What a great topping for a baker! This will make a great lunch.
Sue oh I agree, lunch you can be proud of and will keep you full! 🙂
I love sweet potatoes and this combination looks wonderful! Drooling!
Valerie you are too kind! It is kind of drool worthy though 🙂
WOW these look incredible!!
Thanks Amanda!!
Sam, you’re at it again with the awesome recipes! :). It’s too bad I made oven roasted sweet potato fries last night, otherwise I’d make this today ;). I don’t really meal prep (unless it’s snack bars or overnight oats) because I like the stress-relief of cooking on evenings where I’m not slammed with work/blogging.
Jess your stress relief cooking sounds like music to my ears!! I wish I was home more at night so I could do that as well. My hour commute doesn’t really allow that though 🙁 I love that you can find stress relief in cooking though – that’s the best of both worlds!
Looks delicious! I love sweet potatoes.
Thanks Lauren!! I know you do 🙂
Oh my goodness these look good– I can taste the sweet and savory flavor combo with the spice from the chili–yum! I have sweet potatoes… I must try this!
YUMM! I love sweet potatoes and may venture out and try this with purple yams which are also a favorite in my household! Thank you for sharing xo C
These taters look amazing! And your schedule sounds a lot like mine. Way too packed. Meals like this are perfect for those busy nights!
THis reminds me of my sweet potato bolognese (which I will be sharing soon, don’t you worry). DELICIOUS
So simple, yet filled with so much flavor! And great tip about the fresh herbs too!
Oh my gosh I love this recipe! I’ve been wanting to make chili and I have plenty of sweet potatoes…thanks for the inspiration!
1) Black bean chili – I’ve got to try that
2) What a great way to use up leftover chili!
This sounds amazing! What a power combo! YUM!!! Thanks for sharing, and thanks for linking up!
I never knew that trick about soaking canned beans as well. I think I am used to them but the rest of the family would prob like that. I love left over chili on sweet potatoes! Thanks for sharing and joining us for Meatless Monday. Always love having you!
I love that you stuffed a sweet potato with beans. Dinner is served.
Looks amazing!! MY favorite way to enjoy chili is topped on a sweet potato, with sweet potatoes, or sweet potato chili! I love the combination of sweet and spicy!
Yes, it’s the best combo!!
This sounds delicious and thanks for the tummy tip.
You are so welcome Wendy!!
Those do look ultimate for sure, lovely recipe for beans!!
Thanks Tara!!
Oh yum, looks amazing. Sweet potatoes are the best and stuffed just makes them even more irresistible!
Thanks for linking up to Marvelous Monday on Smart Party Planning.
Pinning it! I am drooling now! These Ultimate Chili Stuffed Sweet Potatoes look soooo yummy!
You are totally speaking my language with this recipe! I love all things about chili but putting it on a sweet potato is my favorite! YUM! I usually meal prep on Sundays too and chili is a frequent flyer in my crockpot. 🙂
These look excellent! Pinning right now!
Thank you for posting this on VMG’s Brag About It link party!
Mmm! I’m glad I’m not the only one who loves stuffing sweet potatoes with beans!
Great recipe Sam. I love the idea of stuffing a sweet potato with Chili. I am allergic to dairy so don’t eat regular yogurt. I eat plant-based ingredients. Do you think soy yogurt would work? Many thanks for sharing. Nancy Andres, Health & Lifestyle Writer, Author of “Colors of Joy: A Woman’s Guide for Self-Discovery, and Bliss,” Blogger at http://obloggernewbie.blogspot.com and http://www.nancyandreswriter.com/colors-of-joy-blog/
Nancy – I think soy yogurt would be great! As long as you can find an unflavored version (don’t think vanilla would work very well lol).
This is pure genius! We just arrived in the mountains for the next 10 days, and this will be PERFECT for dinner one night. I’ve never once thought to serve chili like this, and don’t know why. But it’s just GENIUS.
My kind of comfort food!
This sounds amazing! One of my favorite vegetarian meals is black bean chili with a side of roasted sweet potatoes — this is like a combo of the two topped with a delicious cilantro lime yogurt sauce, yum! Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday morning!
Yum! These look amazing! I can’t wait to make this vegan treat! Thank you for sharing these healthy and deliciousChili-Stuffed Sweet Potatoes with us at the Healthy, Happy, Green and Natural Party Blog Hop! I sincerely appreciate it. I’m pinning and sharing!
I love chili stuffed potatoes but have never used sweet potatoes before. I must try this ASAP!
Yum!!! I can’t wait to try these out!!
This chili stuffed sweet potato sounds great! Pinning this right now!