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Chili Stuffed Sweet Potatoes

Chili Stuffed Sweet Potatoes

Chili Stuffed Sweet Potatoes

Enjoy the earthy sweetness of roasted sweet potatoes complemented by a robust vegan chili, rounded out with the rich notes of stout beer. Topped with a medley of fresh garnishes, this dish combines comfort and flair, perfect for a campfire evening or a cozy dinner at home.

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Chili Stuffed Sweet Potatoes


  • 4 med orange sweet potatoes (a.k.a. yams)
  • 1 med onion (medium dice)
  • 3-4 large garlic cloves, sliced
  • 1 Tbsp olive oil
  • 15 oz kidney beans 
  • 6 oz tomato paste
  • 1/2 can of beer (preferably stout)
  • 1 Tbsp chili powder
  • 1/2 Tbsp cumin
  • 1/2 tsp salt
  • Toppings: Remaining diced onions, Green onions, vegan sour cream, avocado, cilantro, Violife Vegan Feta


  1. Pierce sweet potatoes all over with a knife. Wrap sweet potatoes in aluminum foil and place in a campfire pit for 30 minutes, turning occasionally. Alternatively, bake in a 400°F oven for 60 minutes, or until soft.
  2. While that’s going, throw 3/4 of the onions in a pot with olive oil. Stir in garlic and wait until they both begin to soften. Add beans, beer (or broth if desired), tomato paste, and spices; mix well. Let simmer for 15-20 minutes. 
  3. When sweet potatoes are cooked through, remove from the fire and open the foil. Slice down the middle. Fill with chili and any other desired toppings.

Serves 4


Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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