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Easy Turkey Chili Stuffed Sweet Potatoes: 30-Min Meal

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These Easy Turkey Chili Stuffed Sweet Potatoes are a quick, comforting 30-minute meal featuring tender sweet potatoes loaded with smoky, slightly spicy turkey chili and your favorite toppings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground turkey (93% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • ½ cup chicken broth or water
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil (for sweet potatoes)
  • Salt for seasoning
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Sliced jalapeños (for topping)
  • Diced avocado (for topping)
  • Lime wedges (for topping)

Instructions

  1. Start the sweet potatoes first. If baking, preheat oven to 400°F (200°C). Scrub sweet potatoes, pat dry, pierce each 4-5 times with a fork. Rub with olive oil and a light sprinkle of salt. Place directly on oven rack with a baking sheet below to catch drips. Bake for 40-50 minutes until soft and starting to caramelize. If microwaving, pierce, wrap in damp paper towels, and cook on high for 5-7 minutes. Let rest while making chili.
  2. While potatoes cook, heat olive oil in a large pot over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink (about 5-6 minutes). Let it brown for flavor.
  3. Add diced onion and bell pepper to the pot. Cook for 3-4 minutes until onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir and let spices toast for about 30 seconds.
  5. Add fire-roasted diced tomatoes (with juices), tomato sauce, and chicken broth. Stir, scraping up browned bits from the bottom of the pot.
  6. Bring chili to a boil, then reduce heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally, until thickened.
  7. Stir in drained and rinsed kidney beans and black beans. Heat through for 2-3 minutes. Taste and adjust seasoning.
  8. Once sweet potatoes are cool enough to handle, slice open lengthwise. Fluff insides with a fork. Ladle chili generously into each potato.
  9. Add toppings: shredded cheese, sour cream, cilantro, jalapeños, avocado, and a squeeze of lime. Serve immediately.

Notes

For meal prep, store chili and sweet potatoes separately. Chili keeps 4-5 days in the fridge and freezes well for up to 3 months. Sweet potatoes keep 3-4 days in the fridge but do not freeze well. Toast spices for deeper flavor. Don’t overcook sweet potatoes; they should be tender but hold their shape. Always drain and rinse canned beans to avoid a slimy texture.

Nutrition

Keywords: turkey chili, stuffed sweet potatoes, 30-minute meal, easy dinner, healthy comfort food, gluten-free, meal prep

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