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Vegan stuffed sweet potatoes with chilli

Vegan Stuffed Sweet Potatoes With Chilli

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These vegan chilli-stuffed sweet potatoes make the perfect weeknight meal for the family. It's an easy gluten free chilli recipe made with pantry items and ready in 30 minutes.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Author: Eloïse Jennes


  • Large pot
  • Small pot or microwave or oven


  • 2 red onions
  • Olive oil
  • 400 g firm tofu
  • 1 can kidney beans (approx. 250 g net drained weight)
  • 1 can corn (approx. 250 g net drained weight)
  • 2 cans diced tomatoes (400 g each) or 800 ml pureed tomatoes
  • 4 sweet potatoes
  • 1 tablespoon Mexican seasoning*
  • Cilantro optional
  • The best vegan garlic sauce** optional


Make the vegan chilli

  • Peel and dice the onion.
  • Heat a large pot with olive oil. When hot, sauté the onion until translucent.
  • Crumble the tofu between your hands and add it to the pot. Sauté for 5 minutes.
  • Drain and rinse the canned kidney beans and corn.
  • Add the diced tomatoes, kidney beans, corn and seasoning to the pot. Simmer for 15 minutes.

Cook the sweet potatoes

  • Prick the sweet potatoes with a fork several times on every side.
  • Wash the sweet potatoes thoroughly. You can use a soft brush to do so.
  • Steam the sweet potatoes in the microwave. Put maximum 2 sweet potatoes in a container that has a lid and cover the bottom with hot water. Place the lid onto the container without closing it. Microwave at 800W for 5-7 minutes. Insert a knife after 5 minutes to test whether the potato is cooked. If not, microwave in 30 second intervals until it is.
    Or cook them in boiling water for 20-25 minutes until tender.
    Or bake them in the oven for 45-50 minutes at 200°C.
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