lunchbox life: baked sweet potato with turkey chili

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If you love baked sweet potatoes like I do, then you’re going to love this. If you also love chili like I do, but don’t want to overdo it with an onslaught of toppings (sour cream, cheese, crackers), then this is also for you.

This recipe could not be easier: wrap five small sweet potatoes in aluminum foil and bake at 400 F for one hour. While the potatoes are baking, you make the chili on the stovetop. I like this chili recipe because it’s healthy, flavorful, and has a whisper of sweetness from the addition of ground cinnamon.

I think this would also be a great weeknight meal. Once you put the potatoes in the oven and assemble the chili, you can do a few chores around the house, and an hour later, you can slice up the potatoes, ladle on the chili, and dig in.

Baked Sweet Potato with Turkey Chili

Makes five lunches. The chili makes six servings, so save the last serving for another meal.

5 small sweet potatoes

1 lb. ground turkey

1 Tbsp. olive oil

15.5 oz. kidney beans

15.5 oz. Great Northern beans

28 oz. crushed tomatoes

2 tsp. salt

1/2 tsp. white pepper

1 tsp. garlic powder

2 tsp. chili powder

1/2 tsp. red pepper flakes

1/2 tsp. cinnamon

1/2 tsp. cumin

green onions, chopped (optional)

Preheat the oven to 400 F. Wrap each sweet potato in aluminum foil and bake for about an hour.

In a heavy-bottomed pot, heat the olive oil over medium high heat. Brown the ground turkey in the oil. When the turkey is cooked, add the beans, tomatoes, and seasoning to the pot. Stir to combine. Bring the chili to a boil, then place the lid on the pot and turn the heat down to low and let simmer.

When everything is ready, take the potatoes out of the oven and discard the aluminum foil. Slice the potatoes lengthwise and cut a crosshatch pattern into each side’s flesh. Top with chili and green onions.

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