Turkey Chili Smothered Sweet Potatoes
A fast super fast but flavorful weeknight chili tops these Turkey Chili Smothered Sweet Potatoes along with melty cheddar cheese and bright cilantro.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 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
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.