TVP Chili Stuffed Sweet Potatoes

Hearty and comforting, these TVP Chili Stuffed Sweet Potatoes are the perfect weeknight meal. This vegan chili is made with textured vegetable protein which is a plant based, high protein budget friendly meat alternative.

Course Dinner

Cuisine American

Keyword gluten free, high protein, vegan

Prep Time 15

Cook Time 45

Total Time 1

Servings 8

Author Melissa

Ingredients

6-8 sweet potatoes
1 cup TVP hydrate according to package directions
2 tablespoon olive oil
2 tsp chili powder
1 tsp garlic powder
1 teaspoon onion powder
1 teaspoon cumin
⅛-1/4 teaspoon cayenne pepper optional
3 tbsp tomato paste
2 cups cooked lentils, approximately 1-19oz can
1 ½ cups kidney beans, approximately 1-15 oz can
1 teaspoon salt
150z fire roasted diced tomatoes
2 cups water or vegetable broth + more if needed
non dairy cheese optional
non dairy sour cream optional
herbs such as chives parsley, cilantro optional

Instructions

Preheat oven to 425 degrees Fahrenheit. Place baked potatoes on a baking sheet lined with parchment paper or silicone mat for easy clean up. Pierce each potato with a knife several times. Bake sweet potatoes until tender. About 45-60 minutes depending on size.
6-8 sweet potatoes
Hydrate TVP according to package directions.
1 cup TVP
Heat oil in a large pot over medium heat. Add TVP, cook for 5 minutes, stirring often.
2 tablespoon olive oil
Add chili powder, garlic powder, onion powder, cumin, cayenne pepper if using, salt and tomato paste. Cook for 1-2 minutes longer.
2 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, ⅛-1/4 teaspoon cayenne pepper, 3 tablespoon tomato paste, 1 teaspoon salt
Add lentils, kidney beans, tomatoes and broth or water. Stir to incorporate. Bring to a boil
2 cups cooked lentils, approximately 1-19oz can , 1 ½ cups kidney beans, approximately 1-15 oz can , 150z fire roasted diced tomatoes, 2 cups water or vegetable broth + more if needed
Reduce heat to medium low and simmer chili for at least 30 minutes, stirring occasionally.
To serve, cut open baked sweet potato, fill with chili. Top with your favorite chili toppings such as non dairy cheese, non dairy sour cream or fresh herbs.
non dairy cheese, non dairy sour cream, herbs such as chives parsley, cilantro