Chipotle Chili Stuffed Sweet Potatoes. A healthy weeknight meal. Fiber-rich tex-mex chili stuffed in a healthy sweet potato., topped with warm melted cheese! |

Chipotle Chili Stuffed Sweet Potatoes

These Chipotle Chili Stuffed Sweet Potatoes feature hot and spicy Tex-Mex flavors of chipotle, chorizo, black beans, corn and tomatoes all stuffed in a healthy sweet potato.
Course Entrée/Main Dish
Cuisine Tex-Mex
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4
Calories 474kcal
Author Flavour & Savour


  • 2 tbsp oil
  • 1 cup onion chopped
  • 1 cup red bell pepper chopped
  • 1 cup chopped celery
  • 4 cloves garlic minced
  • 2 links chorizo sausage casing removed
  • 1 28-ounce can whole tomatoes with liquid (796 ml)
  • 1 14-ounce can black beans drained and rinsed, (396 ml)
  • 2 oz chipotle peppers from a 7 oz. (200 ml) can of chipotle peppers in adobo sauce finely chopped
  • 1 cup corn kernels fresh or froze
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1 tsp black pepper freshly ground
  • fresh lime for squeezing on top
  • fresh cilantro or parsley, grated cheese, avocado for garnish (optional)
  • 4 medium sweet potatoes or 8 small


  • Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of oil. When hot, add the onion, pepper and celery and cook for 5 - 10 minutes or until transparent.
  • Add the garlic cloves and the chorizo sausage. Cook and stir until browned and crumbly.
  • Add the can of tomatoes with liquid, drained and rinsed black beans, chopped chipotle peppers and corn.
  • Season with chili powder, salt and pepper.
  • Let simmer on the stove while you cook the sweet potatoes.
  • Heat oven to 350°F. Scrub the sweet potatoes under running water, but don't peel. Pierce with a fork.
  • Place on a baking sheet and roast for 35 - 45 minutes or until fork tender (depending on the size of the sweet potatoes.)
  • Remove from oven, slice larger ones in half (or just split the smaller ones), score the flesh to loosen it slightly from the skin and top with the Chipotle Chili. Garnish with cheese, cilantro or parsley and offer lime slices for squeezing on top. Serve immediately.


Calories: 474kcal | Carbohydrates: 64g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 1368mg | Potassium: 1165mg | Fiber: 11g | Sugar: 15g | Vitamin A: 34270IU | Vitamin C: 58mg | Calcium: 95mg | Iron: 3mg