YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet Potato with Lean Turkey Chili and Melted Cheddar
Savor the warmth of a crispy baked sweet potato loaded with a hearty lean turkey chili, accented with kidney beans, tomatoes, and aromatic spices, then crowned with a generous sprinkle of melted cheddar cheese. This dish offers a balanced mix of textures from the soft, sweet potato and the robust, savory turkey chili, delivering both comfort and nourishment.
INGREDIENTS
1 medium Sweet Potato
4 ounces Lean Ground Turkey
1/4 cup Kidney Beans (drained)
1/4 cup Diced Tomatoes
1/4 small Onion, chopped
1/4 cup Reduced Fat Cheddar Cheese, shredded
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Wash the sweet potato and pat dry. Prick it a few times with a fork and place it on a baking sheet. Bake for 40-45 minutes until tender and the skin is crispy.
While the sweet potato bakes, finely dice the onion.
In a skillet over medium heat, add the lean ground turkey. Cook until lightly browned, breaking up the meat as it cooks.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the chili powder and ground cumin, then add the kidney beans and diced tomatoes. Season with salt and pepper. Allow the mixture to simmer for 5-7 minutes so the flavors meld together.
Once the sweet potato is done, slice it open and fluff the inside with a fork. Top with the turkey chili.
Sprinkle the shredded reduced fat cheddar cheese over the hot chili, allowing it to melt slightly.
Serve immediately and enjoy this hearty, balanced meal.