YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Skins with Turkey Chili
Savor these crispy baked sweet potato skins loaded with a hearty turkey chili, enhanced with vibrant bell peppers, onions, and a hint of spice, all crowned with a dollop of cool nonfat Greek yogurt. This dish beautifully combines textures and flavors for a satisfying, nutrient-packed meal.
INGREDIENTS
1 medium Sweet Potato (~114g)
5 oz Lean Ground Turkey (~142g)
1/4 cup Black Beans (~43g)
1/2 cup Diced Tomatoes (~123g)
1/4 cup Bell Pepper (~37g)
1/4 cup Onion (~40g)
2 tbsp Nonfat Greek Yogurt (~30g)
Spices (Cumin, Chili Powder, Salt) to taste
PREPARATION
Preheat your oven to 400°F. Wash the sweet potato thoroughly and prick it a few times with a fork.
Place the sweet potato on a baking sheet and bake for 45-50 minutes until tender. Once cooled slightly, cut the sweet potato in half lengthwise and scoop out some of the flesh, leaving a thin border to form a skin.
In a skillet over medium heat, cook the lean ground turkey until browned. Add finely chopped onion and bell pepper to the skillet, and sauté until softened.
Stir in the black beans and diced tomatoes along with cumin, chili powder, and salt to create a flavorful turkey chili. Let simmer for 5-7 minutes.
Spoon the turkey chili mixture into the prepared sweet potato skins. Optionally, return to the oven for 5 minutes to crisp up the tops.
Top with a dollop of nonfat Greek yogurt before serving. Enjoy your crispy sweet potato skins loaded with hearty turkey chili!