Whenever I have leftover chili I like to roast a few sweet potatoes and stuff them with the chili and top them with sour cream, cheese and green onions.
Preheat oven to 400ºF (200ºC). Thoroughly scrub and dry the sweet potatoes then pierce each a few times with a knife to let steam escape. Wrap each sweet potato in aluminum foil. Bake until very tender, about 1 hour.
Unwrap the sweet potatoes and let cool slightly. Slice the potatoes lengthwise and fill each with a ½ cup of chili.
Top with sour cream, cheddar cheese, green onions and jalapeños. Serve hot.