Turkey Chili Stuffed Sweet Potatoes

Turkey Chili Stuffed Sweet Potatoes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Fresh chili and baked sweet potatoes are a great combination! This recipe is easily customized to fit your flavor style. Add a dash of cayenne or pepper to take up the heat a level or two. Try topping your sweet potato with green onions or a dollop of plain non-fat Greek yogurt (instead of sour cream). The options are endless to make this recipe your way!
  • Servings
    4 Servings
  • Serving size
    1 sweet potato and 1 cup of chili per serving
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 sweet potato and 1 cup of chili per serving
  • Amount per serving Calories 400

  • Total Fat 15g
    • Saturated Fat 4.3g
    • Trans Fat 0.2g
  • Cholesterol 50mg
  • Sodium 480mg
  • Total Carbohydrate 41g
    • Dietary Fiber 11g
    • Total Sugars 12g
    • Added Sugars 1g
  • Protein 27g
  • Potassium 1220mg


  • sweet potatoes
    4 small
  • olive oil (divided)
    2 tbsp
  • garlic (minced)
    2 clove
  • carrots (shredded)
    1/4 cup
  • celery (small diced)
    2 stalks
  • yellow onion (small diced)
    1 small
  • red bell pepper (small diced)
  • chili powder
    1 tsp
  • onion powder
    1/2 tsp
  • dried oregano
    1/2 tsp
  • lentils
    1/2 cup
  • low-sodium or no-added-salt tomato sauce (8 oz. can)
    1 can
  • low sodium chicken broth
    3 cup
  • ground turkey
    1/2 lbs
  • reduced-fat shredded cheddar
    1/3 cup


  1. 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.

  2. 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.

  3. Add lentils, tomato sauce, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes until lentils are soft.

  4. 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.

  5. Carefully slice each sweet potato open and mash the insides. Spoon 1 cup chili over each potato, then top with 2 Tbsp cheese.