NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato

4 ounces Lean Ground Turkey

1/2 cup Black Beans

1/2 cup Diced Tomatoes

1/4 cup Red Bell Pepper (diced)

1/4 cup Onion (diced)

1 ounce Low-Fat Cheddar Cheese, shredded

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

• 1

  Preheat oven to 400°F. Scrub the sweet potato and pierce it a few times with a fork. Bake until tender, about 45 minutes.

• 2

  While the sweet potato bakes, heat a pan over medium heat. Add the ground turkey and cook until it starts to brown, breaking it into small crumbles.

• 3

  Add the diced onion, red bell pepper, and chili powder to the pan. Sauté until the vegetables soften, about 3-4 minutes.

• 4

  Stir in the black beans, diced tomatoes, cumin, salt, and pepper. Let the mixture simmer for 5-7 minutes until the flavors meld and the turkey is fully cooked.

• 5

  Once the sweet potato is cool enough to handle, slice it in half lengthwise and gently scoop out some of the flesh, leaving a sufficient border to maintain the shape of a skin.

• 6

  Fill each sweet potato skin with a generous portion of the turkey chili mixture.

• 7

  Top with shredded low-fat cheddar cheese. For extra crispiness, return to the oven for an additional 5 minutes until the cheese has melted and the edges of the skins become slightly crispy.

• 8

  Serve warm and enjoy this hearty, balanced meal that perfectly blends savory turkey chili with the natural sweetness of baked sweet potato skins.