Turkey Chili Stuffed Sweet Potatoes
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- Servings
- 4 Servings
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- Serving size
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1 sweet potato and 1 cup of chili per serving
Ingredients
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sweet potatoes
- 4 small
- 4 small
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olive oil (divided)
- 2 tbsp
- 2 tbsp
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garlic (minced)
- 2 clove
- 2 clove
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carrots (shredded)
- 1/4 cup
- 1/4 cup
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celery (small diced)
- 2 stalks
- 2 stalks
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yellow onion (small diced)
- 1 small
- 1 small
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red bell pepper (small diced)
- 1
- 1
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chili powder
- 1 tsp
- 1 tsp
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onion powder
- 1/2 tsp
- 1/2 tsp
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dried oregano
- 1/2 tsp
- 1/2 tsp
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lentils
- 1/2 cup
- 1/2 cup
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low-sodium or no-added-salt tomato sauce (8 oz. can)
- 1 can
- 1 can
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low sodium chicken broth
- 3 cup
- 3 cup
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ground turkey
- 1/2 lbs
- 227 g
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reduced-fat shredded cheddar
- 1/3 cup
- 1/3 cup
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Directions
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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.
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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.
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Add lentils, tomato sauce, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes until lentils are soft.
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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.
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Carefully slice each sweet potato open and mash the insides. Spoon 1 cup chili over each potato, then top with 2 Tbsp cheese.