Turkey Chili with Baked Sweet Potato
A perfect meal-prep lunch! This hearty turkey chili is simmered with beans and spices, then served over a fluffy baked sweet potato with a cool, creamy avocado-yogurt topping.
For 6 servings
Bake the sweet potatoes.
- Preheat your oven to 400°F (200°C).
- Prick each sweet potato several times with a fork.
- Place the potatoes on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a knife.
TIPBaking the potatoes directly on the oven rack can help the skin get crispier, but place a tray below to catch any drips.Start the chili base.
While the potatoes bake, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes.
Brown the turkey and add aromatics.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground turkey to the pot. Break it up with a spoon and cook until it's no longer pink, about 5-6 minutes.
- Drain off any excess fat if necessary.
Stir in spices and liquids.
- Sprinkle the chili powder, cumin, and oregano over the turkey. Stir well and cook for 1 minute to toast the spices.
- Pour in the crushed tomatoes, rinsed kidney beans, and water. Add the salt and pepper.
- Stir everything together until well combined.
Simmer the chili.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally.
TIPThe longer the chili simmers, the richer the flavor will be. If you have time, let it go for up to an hour.Prepare the avocado-yogurt topping.
In a small bowl, mash the avocado. Stir in the Greek yogurt and lime juice until smooth. Season with a small pinch of salt if desired.
Assemble and serve.
- Once the sweet potatoes are cooked, slice them open lengthwise and fluff the inside with a fork.
- Ladle about 1 cup of the hot turkey chili over each sweet potato.
- Top with a sprinkle of shredded cheddar cheese and a dollop of the avocado-yogurt cream.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smokier flavor, add 1/2 teaspoon of smoked paprika or a pinch of chipotle powder to the chili.
- 2This chili is perfect for meal prep. Store the chili, baked sweet potatoes, and topping separately in the fridge for up to 4 days.
- 3If you prefer a thicker chili, let it simmer uncovered for the last 10-15 minutes to allow some of the liquid to evaporate.
- 4Feel free to add other vegetables like corn or zucchini to the chili for extra nutrients and texture.
Adapt it for your goals.
Dairy free
Omit the cheddar cheese and use a dairy-free yogurt alternative for the topping.
low carbLow carb
Serve the chili over steamed cauliflower rice or zucchini noodles instead of the sweet potato.
vegetarianVegetarian
Replace the ground turkey with an equal amount of crumbled firm tofu or add an extra can of black beans.
quickQuick
Instead of baking, pierce the sweet potatoes and microwave them for 5-8 minutes per potato until tender.
Why this is on our healthy list.
High in Lean Protein
Ground turkey provides a great source of lean protein, which is essential for muscle repair, growth, and keeping you feeling full.
Rich in Complex Carbs
Sweet potatoes are packed with complex carbohydrates and fiber, offering sustained energy without a sugar crash.
Source of Healthy Fats
Avocado contributes monounsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Excellent Source of Fiber
The combination of kidney beans and sweet potatoes provides a significant amount of dietary fiber, promoting digestive health and regular bowel movements.
Frequently asked questions
Yes, this is a very balanced and healthy meal. It provides lean protein from turkey, complex carbohydrates and fiber from the sweet potato and beans, and healthy fats from the avocado.
