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Chili Sin Carne Stuffed Sweet Potatoes with Guacamole Sauce

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Adjust Servings:
800 g. Whole Sweet Potatoes 4 large or 8 small sweet potatoes
Bean Chili Sin Carne
2 medium Onions
3 Garlic cloves
1 Chili Pepper (fresh or dried)
100 g. Carrot
400 g. Kidney Beans (cooked)
100 g. Sweet corn
400 ml. tomato sauce
1 tsp. Cumin seeds
1 tsp. Dried Coriander
1/2 tsp. Smoked sweet paprika
1 tsp. Dried Marjoram
to taste Salt and Pepper
300 g. Ripe Avocado
30 g. Red Onion
1/2 Chili Pepper (fresh or dried)
2 small or 1 large Tomatoes
1/2 lime Lime Juice
30 g. Fresh Parsley
Salt and Pepper

Nutritional information

Chili Sin Carne Stuffed Sweet Potatoes with Guacamole Sauce



    • Bean Chili Sin Carne

    • Guacamole



    This recipe contains the combination of my favorite foods ever: tender baked sweet potatoes, flavorful chili sin carne with kidney beans and cream, and delicious guacamole sauce! Here will not only find the ultimate vegan chili recipe, but also a bonus – a homemade guacamole recipe, which tastes so authentic and delicious! These Chili Stuffed Sweet Potatoes are absolutely delicious, healthy, gluten-free, and soy-free.

    How To Bake Whole Sweet Potatoes?

    I find baked sweet potatoes are delicious on their own, but if you want a complete, warming and satisfying meal try this recipe and your dinner will be on the next level! To bake sweet potatoes, just wash them carefully to avoid any dirt on the skin. Then preheat the oven to 200C. and just place them whole without any oil on the baking tray. I recommend making some holes in the sweet potatoes to let the liquid out. While baking, sweet potatoes tend to release fluid and that is why making holes will help to hold the shape better and not to tear apart while releasing that fluid. I like baking them until they are completely mushy and soft inside. The larger your sweet potatoes are, the longer it is going to take them to reach that state. Large ones take about 1 hour or more to soften up and small ones around 40 minutes.

    How To Make Chili Sin Carne for these Chili Stuffed Sweet Potatoes?

    Probably everybody has their own ways to make chili sin carne! The vegetables, beans, and corn can vary. I offer here my basic chili recipe, see the ingredients and steps below. However, if you choose to make chili your way, bear in mind that to be able to stuff the sweet potatoes chili should not be too liquid. Some people prepare chili sin carne like soup, very liquid. That way it wouldn’t make a good filling. Add less liquid to the chili, so it is rich and dense.

    How to make incredibly delicious Guacamole?

    I have made guacamole countless times to reach that taste, which I had tried from my Mexican friends. I tried making guacamole with garlic, as many recipes suggest, but it doesn’t quite taste right. In my opinion, apart from a good ripe avocado, red onion, fresh chili, lime juice, juicy tomatoes, and fresh parsley make guacamole stand out! Guacamole with red onion instead of garlic tastes so much better! (See the exact ingredients in the ingredient list.)The texture is also important, real delicious guacamole should be chunky! Please, do not make a smoothie out of the ingredients. To avoid your guacamole being too smooth, I recommend to process all the ingredients apart from avocado into small chunks and then add soft ripe avocado and just mix with a spoon or process lightly.


    If you are interested in baking other healthy gluten-free sweet potato recipes, check out this Sweet Potato-Quinoa One-Pot Stew Recipe. 

    Please share, like, and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!

    Thank you,


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    Bake Sweet Potatoes

    1. Preheat the Oven to 200 C(392 F);
    2. Wash sweet potatoes carefully;
    3. Place them onto a baking tray and make several holes with a fork and bake until soft and mushy (depending on the size of your sweet potatoes from 40 minutes to 1,5 hours).


    Prepare Chili Sin Carne

    While Potatoes are baking on the oven, it is a good time to make the chili.
    1. Mince garlic and chili peppers, chop carrots and onions and sun-dried tomatoes;
    2. Preheat the pan on medium-high heat and saute minced garlic, chili, and tomatoes for 2-3 minutes;
    3. Then add the rest of the vegetables and saute for 4-5 minutes;
    4. Add tomato sauce and spices, bring to a quick boil, then simmer for a few minutes under a closed lid.
    5. Then add your beans and corn, give it a stir, bring to a short boil, then lower the heat to low and simmer for 20 minutes;
    6. Turn the heat off and add fresh lime or lemon juice.



    1. Place parsley leaves, tomatoes, onion, chili, lime juice, salt, and pepper to a food processor and process until the chunks are small, then ad ripe avocado and mix and mash with a fork or shortly process again leaving the chunky consistency.
    2. Enjoy.


    Assemble it all together

    1. When the sweet potatoes are ready, carefully make a cut with a sharp knife in the middle of the potatoes, to make a cut deep enough to stuff the chili inside;
    2. Add about 3-4 tbsp. of chili sin carne and spread some guacamole on top or serve on the side;
    3. Sprinkle with nutritional yeast or vegan cheese if desired.


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