YOUR SOLIN GENERATED RECIPE
Lean Turkey Chili-Topped Sweet Potato Dogs
Enjoy a savory twist on a classic comfort meal with these baked sweet potato 'dogs' topped with a hearty lean turkey chili. The chili is enriched with colorful bell peppers, onions, black beans, and a warm blend of chili and cumin, finished off with a cool dollop of nonfat Greek yogurt for creaminess. This dish is perfectly balanced for a satisfying meal any time of day.
INGREDIENTS
1 medium Sweet Potato
5 ounces Lean Ground Turkey
0.25 cup Black Beans
0.25 cup Red Bell Pepper
0.25 cup Onion
1 tablespoon Tomato Paste
0.25 cup Nonfat Greek Yogurt
0.5 teaspoon Chili Powder
0.25 teaspoon Cumin
PREPARATION
Preheat your oven to 400°F. Wash the sweet potato thoroughly, then prick it with a fork. Bake it directly on the oven rack for 45-50 minutes or until tender.
While the sweet potato is baking, prepare the turkey chili. In a non-stick skillet over medium heat, add the lean ground turkey and cook until it starts to brown.
Add the diced onion and red bell pepper to the turkey and sauté for 3-4 minutes until they begin to soften.
Stir in the tomato paste, black beans, chili powder, and cumin. Allow the mixture to simmer for 5-7 minutes so that the flavors meld together. Adjust salt and pepper to taste if desired.
Once the sweet potato is baked, slice it open lengthwise, creating a pocket. Fluff the inside with a fork and spoon the warm turkey chili generously into the cavity.
Top the chili with a dollop of nonfat Greek yogurt for a creamy finish, and serve immediately.