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Baked Sweet Potato with Cheesy Veggie Chili

It's fall and that means we can all eat giant bowls of chili! These sweet potatoes are topped with plant-based chili and cheese for the perfect dinner.
Calories 580kcal
Author foodnessgracious


  • 4 medium size sweet potatoes
  • 2 tbsp olive oil
  • salt and pepper
  • 3 cups diced eggplant
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1 14oz pack Lightlife Gimme Lean Veggie Sausage
  • 1 15oz can pinto beans
  • 1 15oz can crushed tomatoes
  • 1 cup frozen green peas
  • 1/4 cup chopped parsley
  • 4 slices of Chao Original Cheese
  • 1 cup chopped green onions


  • Preheat the oven to 350 degrees.
  • Rub the sweet potatoes with olive oil and season with salt and pepper.
  • Wrap each potato loosely in foil and bake in the oven for 90 minutes.
  • While the potatoes are baking make the chili.
  • In a large pan heat the 3 tbsp. of olive oil and add the diced eggplant and spices.
  • Stir for 5 minutes until the eggplant has started to soften.
  • Add the Gimme Lean Sausage and break it down into chunks with a wooden spoon in the pan.
  • Add the beans, tomato and peas. Stir to combine.
  • Simmer uncovered on low for about 40 minutes stirring every so often.
  • Once the potatoes are done, slice them in half long ways but not all the way through and open them up.
  • Lay a slice of cheese in the middle of each potato and then top with a big scoop of chili.
  • Garnish with fresh chopped parsley and green onions. Serve at once.


Serving: 8oz | Calories: 580kcal | Carbohydrates: 18g | Protein: 3g | Fat: 57g | Saturated Fat: 7g | Sodium: 2361mg | Potassium: 651mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1590IU | Vitamin C: 5.4mg | Calcium: 41mg | Iron: 2.8mg