YOUR SOLIN GENERATED RECIPE
Lean Ground Turkey Chili with Melted Sharp Cheddar over Crispy Roasted Sweet Potato
A comforting yet lean turkey chili loaded with vibrant veggies, hearty kidney beans, and aromatic spices. Served over crispy roasted sweet potato rounds and finished with a melty layer of sharp cheddar, this dish balances robust flavors and textures to delight your taste buds while keeping it clean and satisfying.
INGREDIENTS
4 oz Lean Ground Turkey
1/2 cup Kidney Beans
1/2 cup Diced Tomatoes
1/4 medium Yellow Onion
1/4 medium Bell Pepper
1 clove Garlic
1/2 medium Sweet Potato
1/4 cup shredded Sharp Cheddar Cheese
1 tsp Chili Powder
1 tsp Cumin
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F for roasting the sweet potato.
Peel the sweet potato if desired, and slice it into 1/4-inch rounds. Toss lightly with salt, pepper, and a drizzle of olive oil if available, then spread on a baking sheet.
Roast the sweet potato slices for about 20-25 minutes until they are crispy on the edges, flipping halfway through.
While the sweet potato roasts, heat a non-stick skillet over medium heat and add the lean ground turkey. Break it up as it cooks, until lightly browned.
Add finely chopped onion, bell pepper, and minced garlic to the turkey. Sauté until the vegetables soften, about 3-4 minutes.
Stir in the diced tomatoes and kidney beans along with chili powder, cumin, salt, and pepper. Allow the mixture to simmer for about 8-10 minutes for flavors to meld.
Once the chili is ready, lower the heat and sprinkle the shredded sharp cheddar cheese over the top, covering the chili evenly so that it melts slightly.
Spoon a portion of the turkey chili onto a plate and top with a few crispy roasted sweet potato rounds. Serve warm and enjoy.