Turkey Chili Smothered Sweet Potatoes
When I perused the sale flyers before grocery shopping this week, I still didn’t have my menu set in stone. I knew I had some leftover ground turkey in my freezer waiting to be used up, so when I saw that potatoes were on sale I thought, “Hmm, why not make a small batch of quick chili and spoon it over baked potatoes?” Sounded great. Then I saw that sweet potatoes were also on sale, and decided to make a last minute switch, because we all known that sweet potatoes go awesomely with chili! To me, the extra flavor and nutrition was worth the extra 20 cents or so per pound, but you could totally make these with russet potatoes if you prefer. The resulting Turkey Chili Smothered Sweet Potatoes were both delicious and eye-catching. I literally dove into one immediately after photographing them. 😜
See how browsing the sale papers can help you build a menu? It’s a good habit to get into.
Turkey Chili Smothered Sweet Potatoes
Turkey Chili Smothered Sweet Potatoes
Ingredients
CHILI
- 1 Tbsp olive oil ($0.16)
- 1/2 lb. ground turkey ($2.30)
- 1 yellow onion ($0.31)
- 2 cloves garlic ($0.16)
- 8 oz. can tomato sauce ($0.47)
- 1 Tbsp tomato paste ($0.06)
- 15 oz. can kidney or black beans ($1.15)
- 1 Tbsp chili powder ($0.30)
- 1/2 tsp oregano ($0.05)
- 1/2 tsp cumin ($0.05)
- 1/2 cup water ($0.00)
- Salt to taste ($0.05)
POTATOES AND TOPPINGS
- 4 small sweet potatoes (1/2 to 3/4 lb. each) ($2.42)
- 1/2 cup shredded cheddar cheese ( $0.42)
- Cilantro or green onions for garnish ($0.25)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment or foil for easy cleanup. Wash the sweet potatoes well, then prick the skins several times with a fork. Place the sweet potatoes on the prepared baking sheet and bake for 60 minutes, or until soft and oozing from the fork holes.
- While the sweet potatoes are baking, prepare the small batch of chili. Begin by adding the ground turkey and olive oil to a large pot and sautéing the turkey over medium heat until cooked through (about 5 minutes).
- While the turkey is browning, dice the onion and mince the garlic. Add the onion and garlic to the browned turkey and continue to sauté until the onions are soft and transparent (3-5 minutes).
- Drain the beans and add them to the pot along with the tomato sauce, tomato paste, chili powder, oregano, cumin, and water. Stir to combine. Allow the chili to come up to a simmer, then reduce the heat and let simmer for 15 minutes. Taste and add salt if needed.
- Once the sweet potatoes are finished baking, carefully slice each one open lengthwise and slightly mash the insides. Scoop about 3/4 cup chili over each potato, then top with 2 Tbsp shredded cheddar. Return the potatoes to the oven for a few minutes to melt the cheese. Add cilantro or sliced green onions to the top just before serving.
Step by Step Photos
Begin by preheating the oven to 400 degrees. Cover a baking sheet with parchment or foil to catch and oozing sweet potato juice. Wash four small sweet potatoes (single serving size, 1/2-3/4 lb. each). Prick the skins of each potato several times with a fork. Bake the sweet potatoes in the preheated oven for about 60 minutes, or until they’re soft all the way through and are oozing sugary juice from the fork holes.
While the sweet potatoes are baking, prepare the small batch of chili. Add 1/2 lb. ground turkey and 1 Tbsp olive oil to a large pot. Sauté the turkey over medium heat until cooked through (about 5 minutes). Meanwhile, dice one onion and mince two cloves of garlic. Add the onion and garlic and continue to sauté until the onion is soft and transparent (3-5 minutes).
Once the onions are soft, drain one 15oz. can of kidney or black beans and add them to the pot along with an 8oz. can of tomato sauce, 1 Tbsp tomato paste, 1 Tbsp chili powder, 1/2 tsp oregano, 1/2 tsp cumin, and 1/2 cup water.
Stir the ingredients in the pot together and let it come up to a simmer. Once simmering, reduce the heat to low and let simmer for about 15 minutes. Taste and add salt if needed (the last time I bought chili powder, I opted for a generic brand which contained salt, so I didn’t need to add any. If using a brand that doesn’t include salt, you may need to add 1/4-1/2 tsp salt). Keep the chili warm until the sweet potatoes are finished baking.
Once the sweet potatoes are baked and soft all the way through, slice them open lengthwise and slightly mash the orange flesh inside.
Scoop about 12/-3/4 cup chili onto each sweet potato.
Add a couple tablespoons of shredded cheddar to each potato, then return the baking sheet to the oven for just a few minutes to melt the cheese.
Finally, top with a little chopped cilantro or sliced green onions (or hey, sour cream?) just before serving.
And then you have four incredibly delicious, single portion sized Turkey Chili Smothered Sweet Potatoes! Bonus, I had some chili left over that will serve as an extra meal for me. :)
This was delicious! Ended up using beef instead of turkey because it was what I had. Also ended up adding a cup of shredded carrots (picky toddler and husband who don’t like vegetables). It was easy, hearty and flavorful.
These sweet potatoes are in my favorite menu. From past few weeks, these are in my every weekend meal. It’s one of my favorites! Beautiful pictures. :)
Added black beans as well as cinnamon and adobe powder… was amazing
Added smoked paprika for extra pizzazz… and yeah, pot-licking good!
I licked the pot. 😋 (I live by myself.) Thanks for another great recipe!
These are absolutely delicious! Thank you so much. :D Making them for the second week in a row.
I made some of my usual chili which did not turn out as good as usual. Then I was inspired by your serve over sweet potatoes the next night and the hubs and I were delighted. He even said my chili tasted better the second time (but we both know it was the sweet potato, right?) Thanks for a great blog!
These look amazing — cannot wait to try!
These are SOOOOOO delicious! I made them for dinner last night and loved it so much that I had one for lunch today and will probably have another for dinner! Thanks for all of your awesome recipes!
This is a great idea! Although not traditional, I always bulk up my chili with veggies, whatever I have or whatever is on sale. Carrots, celery, mushrooms, pepper, corn, zucchini. It really stretches a pound of ground turkey, beefs up the nutrition and reduces calories. I just bought chili ingredients and sweet potatoes today, so you know what’s gonna happen this weekend :)
Making this tonight with ground beef instead of turkey (was cheaper at my grocery store). Can’t wait to eat it! All of your recipes always turn out amazing!
I love to bake sweet potatoes in the slow cooker. I scrub and poke them then plop them in. High for 4 hours or low for 6-8 does the trick. Even the kids love sweet potatoes topped with your Spicy Black Beans and Tomatoes. I’ll have 2 slow cookers going at once to make that meal and end up with plenty of leftovers.