YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Skins with Turkey Chili
Enjoy a creative twist on a classic comfort dish. This recipe takes baked sweet potato skins and fills them with a hearty turkey chili, bursting with spices, tomatoes, and black beans. Topped with a sprinkle of melted cheddar, the dish delivers deliciously crispy texture and a satisfying blend of flavors perfect for a balanced meal.
INGREDIENTS
1 medium Sweet Potato
3 oz Lean Ground Turkey
1/4 cup Black Beans
1/4 cup Diced Tomatoes
1/4 cup Red Bell Pepper, diced
1/8 cup Onion, diced
1 clove Garlic
1/4 cup Shredded Cheddar Cheese
1 tsp Chili Powder
1/2 tsp Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Wash the sweet potato and pierce it several times with a fork. Bake directly on the oven rack for 45-50 minutes until tender.
Meanwhile, heat a skillet over medium heat and add the lean ground turkey. Cook, breaking it apart, until browned.
Add in the diced onion, red bell pepper, and garlic. Sauté until softened, about 3-4 minutes.
Stir in the diced tomatoes, black beans, chili powder, cumin, salt, and pepper. Let the mixture simmer for 5-7 minutes to meld the flavors.
Once the sweet potato is done, let it cool slightly. Slice it in half lengthwise and scoop out most of the flesh, leaving a thin layer attached to create a shell.
Divide the turkey chili evenly among the sweet potato skins, then top each with shredded cheddar cheese.
Return the stuffed skins to the oven for 5-7 minutes or until the cheese is melted and bubbly. Serve warm.