Avocado Turkey Chili Stuffed Sweet Potatoes

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Adding avocado to the filling makes for a nutrient-rich creaminess that complements the sweet and spicy baked potato. 

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Serves: 4


Ingredients:

  • 1 ripe Hass Avocado, halved, seeded, peeled and cubed
  • 4 medium sweet potatoes
  • 1 Tbsp. coconut oil
  • 1/2 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 clove garlic, minced
  • 3/4 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/4 tsp. salt
  • 8 oz. lean ground white meat turkey
  • 1 (14-oz.) can petite diced tomatoes in juice
  • 1/4 cup grated cheddar cheese (optional - try Cabot 50% light cheddar to reduce fat content)
  • Salsa (optional)


Preparation:

  1. Heat oven to 400⁰F.
  2. With a fork, pierce sweet potatoes all over several times. Place on a baking sheet lined with aluminum foil; bake until soft and fork tender, about 45 minutes.
  3. Heat oil in a deep skillet over medium heat.  Add onion and pepper; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, cumin, oregano and salt.
  4. Add turkey; cook, stirring and breaking it up with a spoon, until no longer pink, 3 to 5 minutes. Stir in tomatoes. Reduce heat to medium-low; cover and cook 20 minutes.
  5. Remove from heat and stir in avocado. Slice baked sweet potatoes lengthwise just until open. Fill with turkey mixture. 

Serving Suggestions:

Top with cheese and/or salsa, if desired.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 

Nutrition Facts

Nutrition Information Per Serving (1 stuffed potato): 
Calories 319; Total Fat 14 g (Sat 2.5 g, Trans 0 g, Poly 1 g, Mono 7 g); Cholesterol 32 mg; Sodium 556 mg; Potassium 732 mg; Total Carbohydrates 35 g; Dietary Fiber 9 g; Sugars 11 g; Protein 15 g; Vitamin A 6340 IU; Vitamin C 40 mg; Calcium 37 mg; Iron 2 mg; Vitamin D 0 IU; Folate 46 mcg; Omega 3 Fatty Acid 0 g. 

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