Turkey Chili Smothered Sweet Potatoes

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 lbs Ground Turkey, 99% Lean
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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  15 oz Canned Diced Tomatoes
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  3 oz Tomato Paste
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  15 oz Beans, Black, Canned, Drained
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  1 tbsp Chili powder
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  0.5 tsp Oregano, Dried
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  0.5 tsp Cumin, Ground
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  1 cup 1 cup water ($0.00)
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  0.5 tsp 1/2 tsp Salt ($0.02)
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  3 lbs Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  0.5 cup Cheddar Cheese
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  Cilantro or green onions for garnish ($0.25)

Instructions

1. 1Preheat the oven to 400°F. Wash the sweet potatoes well, then prick the skins several times with a fork. Place them on a baking sheet and bake for 60 minutes, or until soft and a fork pierces the flesh easily.
2. 2While the sweet potatoes bake, heat the olive oil in a large pot over medium-high heat. Add the ground turkey and cook for 5–7 minutes, breaking it apart with a spoon, until no longer pink and lightly browned.
3. 3Dice the onion and mince the garlic. Add them to the pot with the turkey and cook over medium heat for 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.
4. 4Drain the black beans and add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, oregano, and ground cumin. Stir to combine. Bring the chili to a simmer over medium heat, then reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until flavors meld. Taste and season with salt as needed.
5. 5When the sweet potatoes are tender, carefully slice each one open lengthwise and slightly mash the flesh inside with a fork.
6. 6Spoon approximately 3/4 cup of chili over each sweet potato and top with 2 tablespoons of shredded cheddar. Return the potatoes to the oven for 2–3 minutes at 400°F until the cheese melts.
7. 7Divide evenly into 4 airtight containers while hot, allowing them to cool to room temperature before sealing.
8. 8Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop until warmed through.