YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Skins with Turkey Chili
Enjoy a satisfying blend of crispy sweet potato skins filled with hearty turkey chili, accentuated by a medley of fresh bell peppers and onions. This dish combines the natural sweetness of baked potatoes with lean ground turkey and black beans, finished with a dollop of creamy Greek yogurt for an extra protein kick, perfect for a balanced meal at any time of day.
INGREDIENTS
1 medium Sweet Potato
4 ounces Lean Ground Turkey
1/4 cup Black Beans
1 medium Red Bell Pepper
1 small Yellow Onion
1 clove Garlic
2 tablespoons Fat-Free Greek Yogurt
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Wash and prick the sweet potato with a fork, then bake it for 45 minutes or until tender.
While the sweet potato is baking, heat a non-stick skillet over medium heat. Add the ground turkey and cook until browned. Season with chili powder, ground cumin, salt, and pepper.
Dice the red bell pepper, yellow onion, and mince the garlic. Add them to the skillet with the turkey. Sauté the vegetables until softened, about 5 minutes.
Stir in the black beans and simmer for another 3-4 minutes to let the flavors meld together. Adjust seasoning to taste.
Once the sweet potato is done, let it cool slightly. Slice it in half lengthwise and scoop out a small portion of the flesh to create a well, keeping the skins intact.
Fill the sweet potato skins generously with the turkey chili mixture.
Top each filled skin with a drizzle of fat-free Greek yogurt. Garnish with additional pepper if desired, and serve warm.