Cheesy Chili Stuffed Sweet Potatoes Using Michigan Ski Country Chili

Cheesy Chili Stuffed Sweet Potatoes Using Michigan Ski Country Chili

Posted by Contributed by Sarah of Whole and Heavenly Oven on Feb 13th 2024

If you're looking for some creative recipes for chilis, you have come to the right place! This exceptional recipe comes to you courtesy of Sarah from Whole and Heavenly Oven, taking our chili recipes to the next level!

So without further ado, grab your apron, sharpen your knives and let's get your dinner ready!

Ingredients You Will Need 

  • Frontier Soups Michigan Ski Country Chili
  • 1 (15 oz) package 4 medium sweet potatoes
  • 1 lb ground chuck beef 
  • 1 medium yellow onion, finely diced
  • 2 medium garlic cloved, minced
  • 2 tablespoons light brown sugar 
  • 1 can diced tomatoes (14.5 oz)
  • 2 cups beef broth 
  • 1 light beer (12 oz)
  • Cheddar cheese
  • Salt & Pepper to taste
  • 1 1/2 cups shredded mild cheddar cheese
  • Fresh Cilantro
  • Avocado (optional)
  • Sour Cream (optional)

Tips for Perfect Chili Sweet Potatoes 

  1. Soak the beans – since we’re using dried beans, an overnight or at least 4-hour soak is essential for the beans to cook up tender. 
  2. Cook beans before adding to chili – the beans will take longer to cook, so we prefer to cook them separately.
  3. Simmer chili 30-45 minutes – this simmer time is essential for letting the flavors develop. 
  4. Prick sweet potatoes before roasting – this helps steam escape from the sweet potatoes while they bake. 
  5. Fluff sweet potatoes before filling – fluff the inside of the sweet potatoes just like you would a baked potato. If you would like to fit more chili inside, feel free to remove some of the extra sweet potato.


  1. Pick through the beans in chili mix discarding any shriveled or discolored beans. Rinse beans well with cold water and place in a large bowl. Cover with 8 cups water and allow to soak at room temperature 4 hours or overnight. 
  2. Drain beans and place in a medium pot with 8 cups fresh water. Bring to a boil over medium-high heat, then reduce heat to low, cover pot, and allow to simmer 30-45 minutes until beans are tender. Drain beans and set aside. 
  3. Preheat oven to 400F. Place sweet potatoes in a greased baking dish or sheet pan and prick several times with a fork. 
  4. Bake sweet potatoes at 400F 55-65 minutes until tender when pierced with a fork.
  5. While sweet potatoes are baking, make the chili. In a large skillet or Dutch oven, brown ground chuck and onion over medium-high heat until beef is no longer pink. Add garlic, brown sugar, chili mix packet, and chili pepper from mix to beef and cook 1 additional minute until fragrant. 
  6. Add cooked beans, diced tomatoes, beef broth, and beer to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 30-45 minutes until chili is slightly reduced, stirring occasionally. Remove chili peppers and discard. 
  7. Season chili with salt and pepper to taste. 
  8. Use a fork and knife to split each sweet potato open and fluff up inside. 
  9. Fill each sweet potato with about 3/4 cup chili and top with cheddar cheese (save any remaining chili for another use) 
  10. Bake sweet potatoes at 400F 20-25 minutes until cheese is melted. Top sweet potatoes with fresh cilantro, avocado, and sour cream if desired. Enjoy!

Recipe Variations 

Try these ideas for a different twist on these sweet potatoes. 

  • Make chili spicy – feel free to add red pepper flakes, cayenne, or your favorite hot sauce to chili to kick up the heat. 
  • Try a different cheese – try shredded pepper jack, Monterey jack, or sharp cheddar cheese. 
  • Use regular potatoes – russet or baking potatoes will work great in place of the sweet potatoes.