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Turkey Chili Stuffed Sweet Potatoes

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How to Make Turkey Chili Stuffed Sweet Potatoes

Fresh chili and baked sweet potatoes are a great combination! This recipe is easily customized to fit your flavor style. Add a dash of cayenne or pepper to take up the heat a level or two. Try topping your sweet potato with green onions or a dollop of plain non-fat Greek yogurt (instead of sour cream). The options are endless to make this recipe your way!


10 min prep time


90 min cook time


4servings


1 sweet potato and 1 cup of chili per serving

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Step-By-Step Instructions:

  1. Preheat the oven to 400 degrees F. Prick the skins of the potatoes and place on a baking sheet. Bake for 60 minutes or until soft all the way through.

  2. Heat a large pot over medium heat. Add garlic, carrots, celery, onion, bell pepper, spices, and 1 Tbsp of olive oil. Cook, stirring occasionally, until softened, 4–5 minutes.

  3. Add lentils, tomato sauce, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes until lentils are soft.

  4. When the chili is almost done, heat a skillet over medium heat. Add the remaining olive oil and turkey. Cook, breaking apart with a spoon, until crumbly and browned. Add to the soup for the last 10 minutes.

  5. Carefully slice each sweet potato open and mash the insides. Spoon 1 cup chili over each potato, then top with 2 Tbsp cheese.

Fiber Focused
Comfort Food
Main Dish
Budget Friendly
Dinner
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Nutrition facts

4 Servings



  • Serving Size

    1 sweet potato and 1 cup of chili per serving


  • Amount per serving



    Calories





    340

  • % Daily value*

  • Total Fat
    12g

    15%

    • Saturated Fat
      2g

      10%
    • Trans Fats
      0g

  • Cholesterol
    25mg

    8%

  • Sodium
    390mg

    17%

  • Total Carbohydrate
    38g

    14%

    • Dietary Fiber
      8g

      29%
    • Total Sugars
      10g
    • Added Sugars
      2g

      4%

  • Protein
    24g

  • Potassium
    891mg
    19%

Ingredients

sweet potatoes
4 small

olive oil (divided)
2 tbsp

garlic (minced)
2 clove

carrots (shredded)
1/4 cup

celery (small diced)
2 stalks

yellow onion (small diced)
1 small

red bell pepper (diced)
1 small

chili powder
1 tsp

onion powder
1/2 tsp

dried oregano
1/2 tsp

lentils
1/2 cup

low-sodium or no-added-salt tomato sauce (1 can)
8 oz

low sodium chicken broth
3 cup

ground turkey
1/2 lbs

reduced-fat shredded cheddar
1/3 cup

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