By Brittanie Peterson
Preheat your oven to 400°F (200°C). Poke holes in the sweet potatoes using a fork, then wrap each sweet potato in aluminum foil. Place them on a baking sheet and bake in the preheated oven for about 45-50 minutes or until they are tender.
While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Dice the onion and sauté it in the skillet until translucent, about 5 minutes.
Add the ground turkey to the skillet with the onions. Cook until the turkey is browned and cooked through, breaking it up into small pieces with a spoon.
Dice the tomatoes and add them to the skillet along with the drained and rinsed kidney and black beans. Stir in the chili powder, cumin, and water. Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Carefully unwrap them and slice each sweet potato open lengthwise, but not all the way through—creating a pocket for the chili.
Spoon the turkey chili mixture generously into each sweet potato pocket. Top with a dollop of Greek yogurt, if desired.
Serve the chili-stuffed sweet potatoes while hot. Enjoy your meal!
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This American Dinner Healthy Comfort Food recipe is ready in 1 hour and features sweet potatoes, ground turkey, kidney beans and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C). Poke holes in the sweet potatoes using a fork, then wrap each sweet potato in aluminum foil. Place them on a baking sheet and bake in the preheated oven for about 45-50 minutes or until they are tender.
While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Dice the onion and sauté it in the skillet until translucent, about 5 minutes.
Add the ground turkey to the skillet with the onions. Cook until the turkey is browned and cooked through, breaking it up into small pieces with a spoon.
Dice the tomatoes and add them to the skillet along with the drained and rinsed kidney and black beans. Stir in the chili powder, cumin, and water. Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Carefully unwrap them and slice each sweet potato open lengthwise, but not all the way through—creating a pocket for the chili.
Spoon the turkey chili mixture generously into each sweet potato pocket. Top with a dollop of Greek yogurt, if desired.
Serve the chili-stuffed sweet potatoes while hot. Enjoy your meal!
Calories per Serving: 520
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