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Turkey Chili Twice-Baked Sweet Potatoes
Turkey chili twice-baked sweet potatoes are the PERFECT healthier way to get your chili fix! Soft sweet potatoes are packed with flavorful turkey chili, tons of cheese, and all your favorite chili toppings.
Servings 3 servings
- 3 medium sweet potatoes, scrubbed and pricked with a fork
- 1 tablespoon olive oil
- Salt and pepper to taste
Turkey Chili Topping
- 1 lb lean ground turkey
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 cup canned small-diced tomatoes, undrained
- 1 cup canned black beans, drained
- 1 cup shredded cheddar cheese
- Sour cream and green onions for serving
Place potatoes in a 9x13 casserole dish and brush with olive oil. Roast sweet potatoes at 400F 35-40 minutes until sweet potatoes are tender. Remove from oven and allow to cool.
Once cool enough to handle, split sweet potatoes open and fluff inside. Set aside.
In a medium skillet over medium-high heat, brown ground turkey, onion, and carrot until turkey is no longer pink. Add garlic and saute 1 minute
Reduce heat to medium and add tomato paste, chili powder, and cumin. Cook for 1 minute until fragrant, then stir in diced tomatoes and black beans. Bring chili to a low simmer then remove from heat. Season with salt and pepper to taste.
Fill split sweet potatoes with chili and top each with cheddar cheese. Broil sweet potatoes under high 1-2 minutes until cheese is browned and melted.
Serve sweet potatoes hot with sour cream and green onions on top and enjoy!
Serving: 1sweet potato | Calories: 660kcal | Carbohydrates: 57g | Protein: 45.7g | Fat: 29.2g | Saturated Fat: 12.1g | Cholesterol: 148mg | Sodium: 423mg | Potassium: 2007mg | Fiber: 11.2g | Sugar: 7.3g | Calcium: 364mg | Iron: 5mg