YOUR SOLIN GENERATED RECIPE
Lean Turkey Chili-Topped Sweet Potato Dogs
Enjoy a creative twist on the classic hot dog with savory lean turkey chili served atop a perfectly baked sweet potato. This dish offers a comforting balance of flavors and textures, featuring tender, well-seasoned turkey chili with a robust blend of spices, fresh diced tomatoes and kidney beans, all neatly nestled in a naturally sweet and hearty baked sweet potato.
INGREDIENTS
6 oz Lean Ground Turkey (93% lean)
1 medium Sweet Potato
1/4 cup Kidney Beans (no salt added)
1/4 cup Diced Tomatoes
1/4 cup diced Onion
1 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Thoroughly wash the sweet potato, then pierce it several times with a fork to allow steam to escape during baking.
Place the sweet potato on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
While the sweet potato is baking, heat a non-stick skillet over medium heat. Add the lean ground turkey, cooking until it is just browned. Drain any excess fat if necessary.
Add the diced onion to the turkey and sauté until softened for about 3-4 minutes. Stir in the chili powder, ground cumin, garlic powder, salt, and pepper.
Mix in the kidney beans and diced tomatoes into the turkey mixture. Allow the chili to simmer on low heat for an additional 5-7 minutes to blend the flavors.
Once the sweet potato is fully baked, remove it from the oven and carefully slice it lengthwise, fluffing the inside slightly with a fork.
Top the sweet potato with a generous portion of the lean turkey chili mixture. Serve warm and enjoy your balanced, hearty meal.