Turkey Chili Stuffed Sweet Potatoes

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

Calories: 560kcalCarbohydrates: 65gProtein: 34gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 98mgSodium: 786mgPotassium: 1506mgFiber: 13gSugar: 14gVitamin A: 33778IUVitamin C: 39mgCalcium: 253mgIron: 6mg