YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Skins with Turkey Chili
Enjoy a delicious twist on a classic comfort food with these crispy sweet potato skins filled with a hearty turkey chili. Tender sweet potatoes provide the perfect vessel for a savory blend of lean ground turkey, black beans, and aromatic spices, all topped with a sprinkle of low-fat cheese for a touch of melt-in-your-mouth delight. This dish brings a satisfying crunch and a burst of flavor in every bite.
INGREDIENTS
1 medium Sweet Potato
3 ounces Lean Ground Turkey
1/4 cup Black Beans
1/2 cup Diced Tomatoes
1/4 cup Shredded Low-Fat Cheddar Cheese
1/2 medium Onion
1 clove Garlic
1 teaspoon Chili Powder
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 400°F.
Wash and prick the sweet potato with a fork. Bake it in the oven for about 45 minutes until soft.
Once baked, slice the sweet potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin layer on the skin.
Place the scooped skins on a baking sheet, brush lightly with a bit of cooking spray or a tiny drizzle of olive oil if desired, and return to the oven for 10 minutes to crisp up.
Meanwhile, dice the onion and mince the garlic.
In a skillet over medium heat, sauté the onion and garlic until they become translucent.
Add the lean ground turkey to the skillet, cooking until it's browned and fully cooked, breaking it apart as it cooks.
Stir in the diced tomatoes, black beans, and chili powder. Season with salt and pepper to taste. Simmer the mixture for about 5-7 minutes until flavors meld.
Spoon the turkey chili mixture into the crispy sweet potato skins.
Top each filled skin with a sprinkle of shredded low-fat cheddar cheese, and if desired, return to the oven for an additional 3-5 minutes to melt the cheese.
Serve warm and enjoy your wholesome, protein-packed meal.