YOUR SOLIN GENERATED RECIPE
Lean Turkey Chili Loaded Sweet Potato Skins
Enjoy a hearty yet light dish featuring robust lean turkey chili nestled in crispy, roasted sweet potato skins. This dish combines the natural sweetness of baked sweet potatoes with a savory, spice-infused turkey chili mixed with black beans and vibrant veggies, topped with a dollop of creamy Greek yogurt. Perfect for a balanced dinner with a satisfying mix of textures and flavors.
INGREDIENTS
1 medium Sweet Potato
4 ounces Lean Ground Turkey
1/4 cup Black Beans
1/4 cup Diced Tomatoes
1/4 cup Bell Pepper
1/2 small Onion
2 tablespoons Low-Fat Greek Yogurt
1 teaspoon Chili Powder
1 teaspoon Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Wash the sweet potato thoroughly, then pierce it several times with a fork.
Bake the sweet potato on a baking sheet for about 45-50 minutes, until it is soft and skin is slightly crisp.
While the sweet potato is baking, heat a non-stick skillet over medium heat. Add the lean ground turkey and sauté until it starts to brown.
Add the chopped onion, bell pepper, and a sprinkle of salt and pepper to the turkey. Sauté until the vegetables soften, about 3-4 minutes.
Mix in the black beans, diced tomatoes, chili powder, and cumin. Allow the mixture to simmer for 5 minutes so that all the flavors meld together.
Once the sweet potato is done, remove it from the oven and let it cool slightly. Cut it in half lengthwise and gently scoop out most of the flesh, leaving a thin layer on the skin.
Spoon the turkey chili mixture generously into each sweet potato skin.
Top each loaded skin with a dollop of low-fat Greek yogurt. Serve warm and enjoy.