leftover chili recipe
The Best leftover chili recipe
What I really appreciate about this recipe is how flexible it is. You can make it with ground beef, turkey, or even keep it vegetarian with extra beans and veggies. It’s packed with protein and fiber, so it’s filling without being heavy, and it freezes beautifully if you want to save some for later. Plus, it’s a great way to use up odds and ends in the fridge—bell peppers, onions, or even a little leftover corn. Whether it’s a weeknight dinner or a casual weekend meal with friends, this chili always hits the spot.
Loaded Chili-Stuffed Sweet Potatoes
Transform leftover chili into a hearty, flavorful meal by stuffing it into roasted sweet potatoes. Topped with cheese, sour cream, and fresh herbs, this dish is a comforting and satisfying twist on classic chili.
🥘Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- ½ tsp salt
- 2 cups leftover chili (beef, turkey, or vegetarian)
- ½ cup shredded cheddar cheese
- ¼ cup sour cream or Greek yogurt
- 2 tbsp chopped fresh cilantro or green onions
- 1 avocado, diced (optional)
- 1 jalapeño, sliced (optional)
👨🍳Directions
-
1
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil. -
2
Wash and dry the sweet potatoes, then prick them all over with a fork. Rub each potato with olive oil and sprinkle with salt. -
3
Place the sweet potatoes on the baking sheet and roast for 35–45 minutes, or until tender and easily pierced with a fork. -
4
While the potatoes roast, gently reheat the leftover chili in a small saucepan over medium heat until warmed through (about 5–7 minutes). -
5
Once the sweet potatoes are done, let them cool slightly, then slice them open lengthwise and fluff the insides with a fork. -
6
Spoon the warm chili generously over each sweet potato. Top with shredded cheese, sour cream, cilantro, avocado, and jalapeño (if using). -
7
Serve immediately and enjoy while warm.
🔧Equipment
- Baking sheet
- Aluminum foil
- Oven
- Knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Loaded Chili-Stuffed Sweet Potatoes Works
❓ Frequently Asked Questions About Loaded Chili-Stuffed Sweet Potatoes
1. Can I freeze leftover chili for later use?
Yes, leftover chili freezes very well! Let it cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it on the stove or in the microwave.
2. How long does leftover chili last in the refrigerator?
Properly stored in an airtight container, leftover chili will last for 3–4 days in the refrigerator. If you notice any off smells, discoloration, or mold, discard it immediately.
3. What are some creative ways to use leftover chili?
Leftover chili can be repurposed in many delicious ways! Try it as a topping for baked potatoes, nachos, or hot dogs. You can also use it as a filling for tacos, burritos, or chili cheese fries. Another idea is to mix it into pasta or rice for a hearty meal.
4. Can I adjust the spice level of leftover chili when reheating?
Absolutely! If your chili is too spicy, balance it by adding a little dairy (like sour cream or cheese) or a touch of sweetness (such as honey or brown sugar). If it’s not spicy enough, stir in hot sauce, cayenne pepper, or diced jalapeños while reheating.
5. Is it safe to reheat chili more than once?
It’s best to avoid reheating chili more than once to prevent bacterial growth. If you won’t finish it after the first reheat, portion out only what you need and store the rest in the fridge or freezer for later. Always reheat to an internal temperature of 165°F (74°C).