Turkey Chili Stuffed Sweet Potato Recipe

Recipe: American Diabetes Association

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Ingredients 

Total Time:
10 minutes prep time

90 minutes cook time

1 hour 40 minutes total time

Serves:
4

1 sweet potato and 1 cup of chili per serving

• 4 small sweet potatoes

• 2 tbsp olive oil (divided)

• 2 clove garlic (minced)

• 1/4 cup carrots (shredded)

• 2 stalks celery (small diced)

• 1 small yellow onion (small diced)

• 1 red bell pepper (small diced)

• 1 tsp chili powder

• 1/2 tsp onion powder

• 1/2 tsp dried oregano

• 1/2 cup lentils

• 1 can low-sodium or no-added-salt tomato sauce (8 oz. can)

• 3 cup low sodium chicken broth

• 1/2 lbs ground turkey

• 1/3 cup reduced-fat shredded cheddar

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Instructions

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.

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