Turkey Chili Baked Potato
This Turkey Chili Baked Potato features tender baked sweet potatoes topped with hearty turkey and black bean chili, finished with melted cheddar for a simple, comforting dinner.
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Servings: 4
Ingredients
For the Chili
- 1 tbsp olive oil
- 1/2 lb ground turkey
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 can 15 oz diced tomatoes
- 3 oz tomato paste
- 1 can 15 oz black beans drained
- 1 tbsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1 c water
- 1/2 tsp salt
For the Potatoes and Toppings
- 4 small sweet potatoes about 3/4 lb each
- 1/2 c shredded cheddar cheese
- Cilantro or green onions for garnish
Instructions
Bake the Sweet Potatoes
- Preheat the oven to 400ºF. Wash the sweet potatoes thoroughly and prick the skins several times with a fork. Arrange them on a baking sheet or in a baking dish. Bake for approximately 60 minutes, or until the potatoes are fully tender and easily pierced with a fork.
Cook the Turkey
- While the sweet potatoes are baking, prepare the chili. In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until it is browned and cooked through.
Add the Onion and Garlic
- Dice the onion and mince the garlic. Add both to the pot with the cooked turkey. Continue to sauté until the onion is soft and translucent.
Add the Remaining Chili Ingredients
- Add the drained black beans, diced tomatoes with their juices, tomato paste, chili powder, oregano, cumin, and water to the pot. Stir until well combined.
Simmer the Chili
- Bring the chili to a gentle simmer. Reduce the heat and continue to cook until the sweet potatoes have finished baking, stirring occasionally. Taste and season with salt, or adjust as needed.
Prepare the Baked Potatoes
- Once the sweet potatoes are fully baked, carefully remove them from the oven. Slice each potato open lengthwise and gently mash the interior with a fork to create space for the filling.
Fill the Potatoes
- Spoon approximately 3/4 cup of turkey chili over each sweet potato.
Add the Cheese
- Top each potato with shredded cheddar cheese.
Melt the Cheese
- Return the filled sweet potatoes to the oven for a few minutes, just until the cheese is melted.
Garnish and Serve
- Remove from the oven and garnish with cilantro or sliced green onions before serving.
Notes
This recipe is naturally gluten free as long as all packaged ingredients are certified gluten free. Be sure to check the labels on the canned tomatoes, tomato paste, black beans, shredded cheese, and seasonings for hidden gluten or cross-contact warnings. Most plain sweet potatoes, ground turkey, and fresh garnishes are naturally gluten free, but packaged spice blends and canned goods can vary by brand. No flour or gluten-containing thickeners are required for this recipe, so no major substitutions are needed.