Ingredients
Scale
- 4 medium sweet potatoes (about 8–10 oz each), scrubbed
- 1 tbsp olive oil (optional, for rubbing skins)
- 1/2 tsp kosher salt (for skins)
- 1/4 tsp freshly ground black pepper (for skins)
- 1 1/2 tbsp olive oil or avocado oil (for chili)
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 3 cloves garlic, minced
- 1 lb lean ground turkey
- 2 tbsp tomato paste
- 1 1/2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander (optional)
- 1/4–1/2 tsp cayenne pepper (to taste)
- 1 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 can fire-roasted diced tomatoes (14–15 oz)
- 1 can black beans (14–15 oz), drained and rinsed
- 1 can kidney beans or pinto beans (14–15 oz), drained and rinsed
- 1 cup low-sodium chicken broth or vegetable broth
- 1 tsp maple syrup or brown sugar (optional, to balance acidity)
- Juice of 1/2 lime (about 1 tbsp), plus more to taste
- 2 tbsp chopped fresh cilantro (optional, for chili)
- 2 ripe avocados, diced (for topping)
- Juice of 1 lime (for avocado topping)
- 2 tbsp finely chopped red onion (for avocado topping)
- 2 tbsp chopped fresh cilantro (for avocado topping)
- 1 small jalapeño, minced (optional, for avocado topping)
- 1/4 tsp kosher salt (to taste, for avocado topping)
- Freshly ground black pepper (to taste, for avocado topping)
- 1/2 cup shredded sharp cheddar or pepper jack cheese (optional)
- 1/4 cup plain Greek yogurt or sour cream (optional)
- Extra cilantro leaves (for garnish)
- Lime wedges (for serving)
- Thinly sliced green onions (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Scrub sweet potatoes and pat dry. Pierce each potato several times with a fork. Rub with olive oil and sprinkle with salt and pepper, if using. Bake for 45–60 minutes, until a skewer slides in easily.
- While the potatoes bake, heat oil in a large pot over medium heat. Add onion and red bell pepper, and sauté for 5–7 minutes until softened.
- Add jalapeño (if using) and garlic; cook for 30 seconds until fragrant. Add ground turkey and cook until no longer pink, breaking it up as it cooks.
- Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, coriander (if using), cayenne, salt, and black pepper. Cook for 1–2 minutes to bloom the spices.
- Add fire-roasted tomatoes, drained beans, and broth. Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes to thicken. Stir in maple syrup (if using), juice of 1/2 lime, and cilantro. Taste and adjust seasoning.
- For the avocado topping, gently toss diced avocados with lime juice, chopped red onion, cilantro, minced jalapeño (if using), salt, and black pepper. Keep chilled.
- When sweet potatoes are tender, slice each lengthwise and fluff the interior with a fork. Spoon turkey chili into each potato, then top with avocado mixture, cheese, Greek yogurt, cilantro, and green onions. Serve with lime wedges.
Notes
Avocado topping is best made fresh on the day of serving to prevent browning. Adjust spices to preference for heat level.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 potato with chili and toppings
- Calories: 480
- Sugar: 8g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 85mg
Keywords: sweet potatoes, chili, turkey chili, avocado, healthy dinner, meal prep