Transform leftover chili into a hearty new meal in under 15 minutes!
To minimize hands-on time, wrap the sweet potatoes in foil and cook in a slow cooker (~3 hours).
Let’s begin!
Cook the sweet potatoes using your desired method.
I wrap them in foil and place them in a slow cooker. The cook time varies based on the size of the sweet potato. But I give myself about 3 hours on ‘high’ heat to be safe.
Heat up the leftover chili 10-15 minutes before you’re ready to eat.
Slit the sweet potatoes lengthwise down the middle and prod open to create a wide ‘bowl’ for the chili to go into.
Once your chili is heated as desired, scoop 1 cup of chili into each sweet potato.
Top with your favorite ranch dressing and serve!
Chili Loaded Sweet Potatoes
Transform leftover chili into a hearty new meal in under 15 minutes with some advanced planning.
Prep Time15 mins
Calories: 410kcal
Ingredients
- 1 whole Sweet Potato
- 1 – 1.5 cup Autumn Vegetable Chili
- 1 tbsps Ranch Dressing
Instructions
- Cook the sweet potatoes using the method you prefer.
- Warm up the Autumn Vegetable Chili (or any other you may have on-hand).
- Slit open the cooked sweet potatoes and widen the opening to sufficiently stuff with chili.
- Scoop 1 cup of chili into each sweet potato. Top with your favorite ranch dressing and serve!
Notes
Adjust the quantity of chili used based on the size of the sweet potatoes. Usually, my large sweet potatoes require a ‘chili refill’ 3/4 of the way through. I recommend having 1.5 cups of chili available per large sweet potato.
Because I use the large-sized sweet potatoes, I find that my slow cooker is more energy efficient and requires less oversight than alternate methods. The sweet potatoes are cooked in 3 hours on high heat and 6-7 hours on low heat. Alternate options include baking them in a convection oven, microwave oven or instant pot.
