Print

Healthy Loaded Turkey Chili Sweet Potatoes (Easy 30-Min Meal)

turkey chili sweet potatoes - featured image
Print Recipe

A quick and easy 30-minute meal featuring tender sweet potatoes loaded with a smoky, savory turkey chili. This healthy, satisfying dish is perfect for busy weeknights and meal prep, combining creamy sweet potatoes with a flavorful, protein-packed chili.

Ingredients

Scale
  • 4 medium sweet potatoes, scrubbed clean
  • 1 tablespoon olive oil (for rubbing on the skins)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (for sautéing)
  • 1 pound lean ground turkey (93/7)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper, to taste
  • ½ cup low-sodium chicken broth (or water)
  • ½ cup shredded sharp cheddar cheese (or Monterey Jack)
  • ¼ cup sour cream or plain Greek yogurt
  • 2 green onions, sliced
  • Fresh cilantro, chopped (optional)
  • Pickled jalapeños (optional)

Instructions

  1. Start the sweet potatoes: Wash and pat dry the sweet potatoes. Poke each one several times with a fork. Place on a microwave-safe plate and microwave on high for 5 minutes. Flip them over, then microwave for another 4-5 minutes, or until soft when squeezed. Set aside to cool slightly.
  2. Cook the turkey: While the potatoes cook, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up, until browned and no longer pink (about 5-6 minutes). Season with a pinch of salt and pepper.
  3. Sauté the aromatics: Add the diced onion and red bell pepper to the skillet with the cooked turkey. Cook for about 3 minutes until the onion is translucent and the pepper softens. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Build the chili: Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne (if using) over the meat and vegetables. Stir and let the spices toast for 30 seconds. Pour in the fire-roasted tomatoes (with juices), tomato sauce, drained black beans, and chicken broth. Stir to combine, scraping up any browned bits. Bring to a simmer, then reduce heat to medium-low and let cook for 8-10 minutes until slightly thickened. Taste and adjust salt, pepper, and spices.
  5. Assemble the loaded sweet potatoes: Once the sweet potatoes are cool enough to handle, slice each one open lengthwise. Use a fork to gently fluff the orange flesh inside. Season the inside with a tiny pinch of salt.
  6. Load them up: Spoon a generous amount (about ¾ cup) of turkey chili over each sweet potato. Top with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, sliced green onions, and fresh cilantro. Add pickled jalapeños if desired.
  7. Serve immediately: Enjoy while the cheese is melty and the potato is warm.

Notes

For a vegetarian version, swap the turkey for an extra can of black beans or crumbled firm tofu. To make it spicier, add a diced jalapeño with the onion and bell pepper or stir in chipotle peppers in adobo sauce. The chili can be made up to 4 days ahead and stored separately from the sweet potatoes. The chili freezes well for up to 3 months, but do not freeze the cooked sweet potatoes.

Nutrition

Keywords: loaded sweet potatoes, turkey chili, healthy dinner, 30-minute meal, meal prep, gluten-free, high protein

Find it online: https://emmastirs.com/healthy-loaded-turkey-chili-sweet-potatoes-easy-30-min-meal/