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Avocado Turkey Chili Stuffed Sweet Potatoes

Savory Avocado Turkey Chili Stuffed Sweet Potatoes Delight

Avocado Turkey Chili Stuffed Sweet Potatoes are a crowd-pleasing dish that combines turkey chili with the natural sweetness of sweet potatoes.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinners
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes scrubbed and pierced
  • 1 tablespoon olive oil optional, for rubbing the skins
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
For the Chili
  • 1 ½ tablespoon olive oil or avocado oil for sautéing
  • 1 medium yellow onion finely diced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and minced
  • 3 cloves garlic minced
  • 1 lb lean ground turkey (450 g)
  • 2 tablespoon tomato paste
  • 1 ½ tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground coriander optional
  • ¼–½ teaspoon cayenne pepper to taste
  • 1 ¼ teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 can fire-roasted diced tomatoes (14–15 oz)
  • 1 can black beans (14–15 oz), drained and rinsed
  • 1 can kidney beans or pinto beans (14–15 oz), drained and rinsed
  • 1 cup low-sodium chicken broth or vegetable broth (240 ml)
  • 1 teaspoon maple syrup or brown sugar optional
  • ½ lime juice juice of
  • 2 tablespoon fresh cilantro optional
For the Avocado Topping
  • 2 ripe avocados diced
  • 1 lime juice juice of 1 lime
  • 2 tablespoon red onion finely chopped
  • 2 tablespoon fresh cilantro additional
  • 1 small jalapeño optional, minced
  • ¼ teaspoon kosher salt or to taste
  • freshly ground black pepper to taste
Optional Garnishes
  • ½ cup shredded cheese sharp cheddar or pepper jack
  • ¼ cup plain Greek yogurt or sour cream
  • extra cilantro leaves for garnish
  • lime wedges serve on the side
  • thinly sliced green onions for garnish

Equipment

  • Oven
  • Baking Sheet
  • pot
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
  2. Wash the sweet potatoes thoroughly, then pat them dry and pierce each potato several times with a fork.
  3. Rub the sweet potato skins with olive oil, then sprinkle with kosher salt and black pepper.
  4. Place the sweet potatoes on the baking sheet and bake for 45–60 minutes or until tender.
  5. Finely dice the onion, bell pepper, jalapeño, and mince the garlic. Rinse the beans.
  6. In a pot, heat 1 ½ tablespoons of olive oil over medium heat. Add the diced onion and bell pepper, sauté for 5–7 minutes.
  7. Add minced jalapeño and garlic, cooking for an additional 1–2 minutes until fragrant.
  8. Introduce ground turkey and cook for 5–7 minutes until no longer pink.
  9. Stir in tomato paste, chili powder, cumin, paprika, oregano, coriander, and cayenne. Cook for 1–2 minutes.
  10. Stir in diced tomatoes, black beans, kidney beans, and broth. Bring to a boil, then simmer for 20–25 minutes.
  11. Taste and adjust the seasoning, adding maple syrup or brown sugar and lime juice as needed.
  12. For the avocado topping, mix avocado, lime juice, red onion, cilantro, jalapeño, salt, and pepper.
  13. Slice cooled sweet potatoes lengthwise, creating a pocket for the chili and seasoning the inside.
  14. Spoon turkey chili into each potato. Optionally sprinkle with cheese, yogurt, and top with avocado mixture.

Nutrition

Serving: 1stuffed potatoCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 12000IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat before serving.

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