Go Back
Mini Chili Stuffed Sweet Potato Discs offer a delightful and nutritious twist on traditional chili dishes, presenting a perfect balance of flavor, texture, and health benefits. These bite-sized treats are not only visually appealing but also serve as a versatile platform for various dietary preferences, making them an excellent choice for gatherings, weeknight dinners, or meal prep. Whether you're a meat lover, a vegetarian, or seeking a plant-based alternative, this recipe accommodates everyone, ensuring that all can enjoy its hearty goodness.

Mini Chili Stuffed Sweet Potato Discs

Discover the deliciousness of Mini Chili Stuffed Sweet Potato Discs, a nutritious twist on chili that’s perfect for any occasion. These bite-sized treats feature vibrant sweet potatoes packed with vitamins and fiber, making them both hearty and healthy. Customize the filling to fit your dietary preferences with options like ground meat or plant-based proteins. Perfect for gatherings, weeknight dinners, or meal prep, this recipe is sure to impress and satisfy everyone. Enjoy a burst of flavor in every bite!
Print Recipe Pin Recipe

Ingredients
  

2 large sweet potatoes

1 cup cooked ground beef or turkey (or a plant-based alternative)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

2 tablespoons olive oil

Fresh cilantro or green onions for garnish (optional)

Sour cream or Greek yogurt for serving (optional)

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly. Slice them into 1/2-inch thick rounds and lay them out on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 30-35 minutes, flipping halfway through, until tender and slightly caramelized.

    Make the Chili Filling: While the sweet potatoes bake, heat a skillet over medium heat. Add a drizzle of olive oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.

      Combine Ingredients: In the skillet, stir in the cooked ground meat, black beans, corn, and diced tomatoes. Season with chili powder, cumin, smoked paprika, salt, and pepper. Let the mixture simmer for about 8-10 minutes until heated through.

        Stuff the Sweet Potato Discs: Once the sweet potato rounds are done, remove them from the oven. Use a spoon to create a small indentation on each round (if necessary), and then carefully spoon the chili mixture onto each disc, generously topping them.

          Add Cheese and Bake Again: Sprinkle shredded cheese over the stuffed sweet potato discs, then return them to the oven. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

            Serve: Remove from the oven and let them cool for a minute. Garnish with chopped cilantro or green onions if desired. Serve warm with a dollop of sour cream or Greek yogurt on the side.

              Prep Time: 15 mins | Total Time: 50 mins | Servings: 4-6