YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Skins with Turkey Chili
Enjoy a vibrant twist on a classic comfort meal. Tender sweet potato skins are baked until perfectly crispy and then filled with a hearty turkey chili made with lean ground turkey, black beans, and fresh vegetables. This dish packs a balanced flavor profile, with a satisfying blend of spice, savory warmth, and wholesome textures.
INGREDIENTS
1 medium Sweet Potato (114g)
4 ounces Lean Ground Turkey (113g)
1/2 cup Black Beans (130g, drained)
1/4 cup diced Red Bell Pepper (38g)
1/4 cup Diced Tomatoes (62g)
1 teaspoon Olive Oil (5g)
Salt, Pepper & Chili Spices to taste
PREPARATION
Preheat your oven to 400°F.
Wash the sweet potato thoroughly and pat it dry. Prick the sweet potato with a fork a few times.
Bake the whole sweet potato directly on the oven rack for about 45-50 minutes until tender.
While the sweet potato is baking, heat a skillet over medium heat. Add 1 teaspoon of olive oil and sauté the diced red bell pepper for 2 minutes.
Add the lean ground turkey to the skillet and cook until browned, breaking it up into small pieces.
Stir in the diced tomatoes and black beans, then season with salt, pepper, and chili spices to taste. Let the turkey chili simmer for about 5-7 minutes so the flavors meld.
Once the sweet potato is baked and slightly cooled, carefully slice it in half lengthwise. Scoop out most of the flesh, leaving a thin layer lining the skin.
Fill the sweet potato skins with the turkey chili mixture and place them on a baking sheet.
Return to the oven for an additional 8-10 minutes to crisp up the skins and warm the filling.
Remove from the oven, let cool slightly, and serve. Enjoy your hearty and flavorful meal!