Cheesy Chili Stuffed Sweet Potatoes

Stuffed with hearty chili and baked with lots of gooey cheese on top, these chili stuffed sweet potatoes are a fun way to do chili night and amazing loaded up toppings.

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Stuffed with hearty chili and baked with lots of gooey cheese on top, these chili stuffed sweet potatoes are a fun way to do chili night and amazing loaded up toppings.

Prep Time 20

Cook Time 1 25

Soak Time 4

Total Time 5 45

Servings servings

Calories 679kcal

Ingredients

1 (15 oz) package Frontier Soups Michigan Ski Country Chili Mix
4 medium sweet potatoes
1 lb ground chuck beef
1 medium yellow onion, finely diced
2 medium cloves garlic, minced
2 tablespoons light brown sugar
1 can (14.5 oz) petite-diced tomatoes, undrained
2 cups beef broth
1 (12 oz) can light beer (or additional beef broth)
Salt and pepper to taste
1-1/2 cups shredded mild cheddar cheese
Fresh cilantro, avocado, and sour cream for serving (optional)

Instructions

Pick through the beans in chili mix discarding any shriveled or discolored beans. Rinse beans well with cold water and place in a large bowl. Cover with 8 cups water and allow to soak at room temperature 4 hours or overnight.
Drain beans and place in a medium pot with 8 cups fresh water. Bring to a boil over medium-high heat, then reduce heat to low, cover pot, and allow to simmer 30-45 minutes until beans are tender. Drain beans and set aside.
Preheat oven to 400F. Place sweet potatoes in a greased baking dish or sheet pan and prick several times with a fork. Bake sweet potatoes at 400F 55-65 minutes until tender when pierced with a fork.
While sweet potatoes are baking, make the chili. In a large skillet or Dutch oven, brown ground chuck and onion over medium-high heat until beef is no longer pink. Add garlic, brown sugar, chili mix packet, and chili pepper from mix to beef and cook 1 additional minute until fragrant.
Add cooked beans, diced tomatoes, beef broth, and beer to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 30-45 minutes until chili is slightly reduced, stirring occasionally. Remove chili peppers and discard. Season chili with salt and pepper to taste.
Use a fork and knife to split each sweet potato open and fluff up inside. Fill each sweet potato with about 3/4 cup chili and top with cheddar cheese (save any remaining chili for another use)
Bake sweet potatoes at 400F 20-25 minutes until cheese is melted. Top sweet potatoes with fresh cilantro, avocado, and sour cream if desired. Enjoy!

Notes

Storing Instructions

Store sweet potatoes in refrigerator up to 3 days.

Nutrition