Turkey Chili Stuffed Sweet Potatoes are a delicious way to turn ground turkey into a hearty, high protein dinner. If your usual chicken and rice meals are getting a little boring, this is a great way to change things up without making dinner complicated.
You have tender, naturally sweet potatoes filled with thick, seasoned turkey chili, kidney beans, and tomatoes. A little melted cheddar on top makes everything even better.
The sweet potatoes balance the smoky chili spices, and each serving has 34 grams of protein to help make this a satisfying meal.
This recipe is especially handy for busy evenings because the chili cooks in a large skillet while the sweet potatoes bake. A parchment-lined baking sheet makes cleanup easier, too.
You can also prepare the chili ahead of time and keep it in the refrigerator until you’re ready for dinner. That makes it a great option for meal prep or those nights when you don’t have much time to spend cooking.
Serve these stuffed sweet potatoes for a cozy family dinner when you want something filling, tasty, and a little different from your regular chili.
Why You’ll Love This Turkey Chili Stuffed Sweet Potatoes Recipe
A High Protein Dinner That Keeps You Satisfied
Each stuffed sweet potato has 34 grams of protein, so you’re getting a substantial meal without needing several side dishes. The turkey, beans, and sweet potatoes make a filling combination.
A Great Way to Change Up Taco Night
If your family enjoys tacos, chili, and other seasoned ground turkey dishes, this recipe gives you another way to use those familiar flavors. The baked sweet potato adds a little sweetness that tastes great with the smoky chili seasoning.
Easy to Adjust for Different Tastes
You can keep the chili mild or add more heat to individual servings. Set out the toppings separately so everyone can finish their sweet potato however they like.
Perfect for Making Ahead
The turkey chili is easy to prepare in advance, which can save you time during the week. Keep it refrigerated, then heat it when you’re ready to fill your sweet potatoes.
A Complete Dinner in One Sweet Potato
With protein, vegetables, beans, and cheese in every serving, you don’t need to prepare much else. This works great for evenings when you want a hearty dinner without several extra dishes to wash.
Ingredient Substitutions
Sweet Potatoes
Regular baking potatoes, such as russets, can replace sweet potatoes. You’ll lose some of the natural sweetness, but they’ll still taste great with the turkey chili.
Olive Oil
Avocado oil or another neutral cooking oil works great in this recipe. Use the same amount.
93% Lean Ground Turkey
Lean ground beef or ground chicken can replace the turkey. Drain any excess grease before adding the seasonings and remaining chili ingredients.
Yellow Onion
White onion or sweet onion can be used instead. Either one works great with the chili spices.
Red Bell Pepper
Green, yellow, or orange bell peppers are easy substitutes. Green peppers have a slightly stronger flavor.
Chili Powder
A mild chili seasoning blend can work as a substitute, but check the ingredients since some blends already contain salt and cumin.
Smoked Paprika
Regular paprika works if you don’t have smoked paprika. The chili will have a little less smoky flavor.
Kidney Beans
Black beans or pinto beans work great in this chili. Drain and rinse them before adding them to the skillet.
Diced Tomatoes
Crushed tomatoes can replace diced tomatoes if you prefer a smoother chili. The filling may have a slightly different texture.
Low-Sodium Chicken Broth
Low-sodium vegetable broth or beef broth can be used instead.
Sharp Cheddar Cheese
Monterey Jack, Colby Jack, or a Mexican cheese blend can replace the cheddar. Choose a cheese that melts easily.
Green Onions
Finely chopped red onion can add a little crunch if you don’t have green onions. Use a small amount since the flavor is stronger.
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Turkey Chili Stuffed Sweet Potatoes
Equipment
Ingredients
Sweet Potatoes:
Turkey Chili:
- 1 pound 93% lean ground turkey
- 1 tablespoon olive oil
- ½ cup yellow onion diced
- ½ cup red bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup diced tomatoes with juices
- 1 cup kidney beans drained and rinsed
- ¼ cup tomato sauce
- ¼ cup low-sodium chicken broth
Toppings:
- ½ cup shredded sharp cheddar cheese
- 2 tablespoon sliced green onions
- 2 tablespoon chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper.
- Scrub the sweet potatoes and pat them dry.
- Pierce each sweet potato several times with a fork.
- Rub the sweet potatoes with 1 teaspoon olive oil and sprinkle with ¼ teaspoon salt.
- Place the sweet potatoes on the prepared baking sheet.
- Bake for 40 to 45 minutes, until tender when pierced with a fork.
- While the sweet potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the diced onion and red bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the ground turkey. Cook for 5 to 7 minutes, breaking the meat into small pieces with a wooden spoon, until no longer pink.
- Add the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir and cook for 1 minute.
- Add the diced tomatoes with their juices, kidney beans, tomato sauce, and chicken broth. Stir until combined.
- Reduce the heat to medium-low.
- Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the chili thickens enough to stay on the sweet potatoes.
- Remove the baked sweet potatoes from the oven.
- Slice each sweet potato lengthwise, leaving the bottom intact.
- Gently fluff the inside of each sweet potato with a fork to make room for the filling.
- Spoon approximately ¾ cup of turkey chili over each sweet potato.
- Sprinkle each stuffed sweet potato with 2 tablespoons shredded cheddar cheese.
- Return the sweet potatoes to the oven for 2 to 3 minutes, until the cheese melts.
- Top with sliced green onions and chopped cilantro, if using.
Notes
Tips and Tricks
Choose Similar Sizes – Select sweet potatoes that are close in size so they finish baking around the same time. Keep the Chili Thick – If the filling seems too watery, let it simmer a few extra minutes before serving. A thicker chili stays on the sweet potatoes much better. Adjust the Heat – For a spicier dinner, add a pinch of cayenne pepper or crushed red pepper flakes to the chili. Make the Chili Ahead – Prepare the turkey chili a day or two in advance to save time when dinner is busy. Save Extra Chili – If you have leftover filling, serve it over rice or use it for another stuffed potato.Storing and Reheating
Refrigerating – Store leftover sweet potatoes and turkey chili in airtight containers in the refrigerator for up to 3 to 4 days. Keep them separate when possible for the best texture. Freezing – Freeze the cooked turkey chili in a freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Reheating in the Microwave – Place a sweet potato and its chili filling in a microwave-safe dish. Cover loosely and heat in short intervals until thoroughly heated. Reheating in the Oven – Place the stuffed sweet potatoes in an oven-safe baking dish. Cover with foil and heat at 350°F until hot throughout. Food Safety – Refrigerate leftovers within 2 hours of cooking and reheat to an internal temperature of 165°F.Nutrition
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