Chickpea Chili Stuffed Sweet Potatoes

Love chili? Love baked sweet potatoes? Then this is the perfect meal for you!

Chickpea Chili Stuffed Sweet Potatoes (from The Vegan 8)


  • 4-5 medium sweet potatoes
  • half of a large white onion
  • 1 red bell pepper
  • 1/2 cup water + 1/2 cup water (divided)
  • 1/2 tablespoon + 1/2 tablespoon chili powder (divided)
  • 1 teaspoon + 1/2 teaspoon ground cumin (divided)
  • 4 garlic cloves, minced
  • 1 cup frozen corn kernels
  • 1 15oz can of chickpeas, drained and rinsed well (or use 1.5 cups cooked fresh from dry)
  • Optional garnish: chopped avocado and hot sauce


  1. Place the sweet potatoes on a pan lined with parchment paper and bake in a preheated oven of 400 degrees for 45 minutes to an hour.
  2. While your potatoes are cooking, prepare your vegetables by chopping the onion, bell pepper, and garlic.
  3. When there is 15 minutes left for the potatoes, add the onion, bell pepper, only the first 1/2 cup of the water, only the first 1/2 tablespoon chili powder, and only the 1 teaspoon of cumin to a large pan. Stir and turn to medium heat. Once it begins to boil, let it cook for 8 minutes, until all the water is nearly gone.
  4. Add the remaining 1/2 cup water and the garlic. Cook 2 more minutes and then add the corn, chickpeas, remaining 1/2 tablespoon of chili powder, and remaining 1/2 teaspoon cumin. Stir and cook a few more minutes until it’s all heated through and thickened. Add more water if needed. Taste and add any more spices if desired.
  5. Serve immediately over the sweet potatoes. Garnish with chopped avocado, a sprinkle of chili powder, or some hot sauce if desired.
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