Top a simple baked sweet potato with vegetarian chili for a hearty meal filled with a variety of flavors. Easy to make ahead of time, the components can be reheated separately in minutes for a no-fuss lunch or dinner.
- 1 cup vegetarian chili, such as Quick and Easy Veggie Chili
- 1 tablespoon nutritional yeast (optional)
- 1 small baked sweet potato
- 1 tablespoon chopped fresh cilantro (optional)
In a small saucepot, bring chili to a simmer.
Remove from heat and stir in nutritional yeast.
Split sweet potato lengthwise and top potato with chili and cilantro.
Per serving: 360 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 69g carbohydrates (20g dietary fiber, 14g sugar), 19g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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