Avocado Turkey Chili Stuffed Sweet Potatoes

introduction

Warm, cozy, and bright—this Avocado Turkey Chili Stuffed Sweet Potatoes recipe is perfect for weeknights, meal prep, and Pinterest-worthy dinner photos. Avocado Turkey Chili Stuffed Sweet Potatoes combines tender baked sweet potatoes with a smoky, spiced turkey chili and a fresh, zesty avocado topping for a filling, balanced meal. If you like hearty sweet potato bowls, you might also enjoy pairing this with a side like crispy roasted Brussels sprouts with sweet potatoes for extra veggies and crunch.

Why You’ll Love This Avocado Turkey Chili Stuffed Sweet Potatoes:

• Big, comforting flavor from pantry-friendly spices and fire-roasted tomatoes.
• Protein-packed and family-friendly—kids and adults both love it.
• Easy to meal prep: components store separately for quick reheats.
• Naturally gluten-free and adaptable for dairy-free diets.
• Bright avocado topping keeps each bite fresh and light.

Ingredients Needed :

For the sweet potatoes:

• 4 medium sweet potatoes (about 8–10 oz / 225–280 g each), scrubbed
• 1 tbsp olive oil (optional, for rubbing skins)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the turkey chili:

• 1 1/2 tbsp olive oil or avocado oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (leave some seeds for extra heat, optional)
• 3 cloves garlic, minced
• 1 lb (450 g) lean ground turkey
• 2 tbsp tomato paste
• 1 1/2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander (optional but great for depth)
• 1/4–1/2 tsp cayenne pepper (to taste)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 can (14–15 oz / 400 g) fire-roasted diced tomatoes, with juices
• 1 can (14–15 oz / 400 g) black beans, drained and rinsed
• 1 can (14–15 oz / 400 g) kidney beans or pinto beans, drained and rinsed
• 1 cup (240 ml) low-sodium chicken broth or vegetable broth
• 1 tsp maple syrup or brown sugar (optional, to balance acidity)
• Juice of 1/2 lime (about 1 tbsp), plus more to taste
• 2 tbsp chopped fresh cilantro (optional but recommended)

For the avocado topping:

• 2 ripe avocados, diced
• Juice of 1 lime
• 2 tbsp finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 small jalapeño, minced (optional)
• 1/4 tsp kosher salt, or to taste
• Freshly ground black pepper, to taste

Optional garnish:

• 1/2 cup shredded sharp cheddar or pepper jack cheese
• 1/4 cup plain Greek yogurt or sour cream
• Extra cilantro leaves
• Lime wedges
• Thinly sliced green onions

Step-by-Step Instructions :

Bake the sweet potatoes:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Scrub the sweet potatoes well and pat them dry. Pierce each potato several times all over with a fork to allow steam to escape.
3. If desired, rub the skins lightly with olive oil and sprinkle with salt and pepper. This helps them crisp and flavor the skins.
4. Place the sweet potatoes on the prepared baking sheet and bake for 45–60 minutes, depending on size, until very tender when pierced with a fork or skewer. The insides should feel soft and almost fluffy.
5. When done, remove from the oven and let them cool slightly while you finish the chili and toppings.

Prepare aromatics for the chili:

1. While the sweet potatoes bake, finely dice the onion, dice the bell pepper, mince the jalapeño, and mince the garlic.
2. Drain and rinse the beans; set aside.
3. In a small bowl, mix the chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, and pepper so they are ready to add all at once.

Cook the turkey chili:

1. Heat 1 1/2 tbsp oil in a large pot or deep skillet over medium heat.
2. Add the diced onion and bell pepper. Sauté for 5–7 minutes, stirring occasionally, until softened and lightly golden at the edges.
3. Add the minced jalapeño and garlic. Cook for 1–2 minutes more, until fragrant but not browned.
4. Add the ground turkey, breaking it up with a wooden spoon or spatula. Cook for 5–7 minutes, stirring and crumbling, until the turkey is no longer pink and starting to brown.
5. Stir in the tomato paste and the prepared spice mixture. Cook for 1–2 minutes, stirring constantly, to toast the spices and coat the meat and vegetables; this intensifies flavor.
6. Add the fire-roasted diced tomatoes (with their juices), black beans, kidney or pinto beans, and chicken broth. Stir well to combine.
7. Bring the mixture to a gentle boil, then reduce the heat to low or medium-low so it simmers.
8. Partially cover and simmer for 20–25 minutes, stirring occasionally, until thickened and flavorful. If it looks too thick, add a splash of broth or water; if too loose, simmer uncovered for a few extra minutes.
9. Taste the chili. Add the maple syrup or brown sugar if you want a touch of sweetness to balance acidity. Stir in the lime juice and chopped cilantro, then taste again and adjust seasoning with additional salt, pepper, or lime as needed.
10. Keep the chili warm over very low heat while preparing the avocado topping.

Make the avocado topping:

1. Cut the avocados in half, remove pits, and dice the flesh.
2. In a medium bowl, combine diced avocado, lime juice, chopped red onion, cilantro, and minced jalapeño (if using).
3. Season with salt and pepper, then gently toss to coat without mashing the avocado too much. Taste and adjust salt, lime, or jalapeño to your liking.
4. Set aside; cover with plastic wrap pressed directly onto the surface if you need to hold it longer, to reduce browning.

Prepare the sweet potatoes for stuffing:

1. Once the sweet potatoes are cool enough to handle but still hot inside, transfer them to plates or a serving platter.
2. Use a sharp knife to slice each potato lengthwise down the center, being careful not to cut all the way through to the bottom.
3. Gently squeeze the ends of each potato toward the center to open it up and fluff the interior with a fork. Season the insides lightly with a pinch of salt and pepper if desired.

Assemble the stuffed sweet potatoes:

1. Spoon a generous amount of hot turkey chili into each opened sweet potato, allowing it to overflow slightly.
2. If using cheese, sprinkle shredded cheddar or pepper jack over the hot chili so it melts into the filling.
3. Add a spoonful of Greek yogurt or sour cream on top, if desired.
4. Finish with a generous scoop of the avocado topping on each stuffed potato.
5. Garnish with extra cilantro leaves and sliced green onions, and serve with lime wedges on the side for squeezing over just before eating.

Serving and storage:

1. Serve immediately while the sweet potatoes and chili are hot and the avocado topping is fresh.
2. For meal prep, store components separately: sweet potatoes and chili in airtight containers in the refrigerator for up to 4 days, avocado topping for up to 1 day.
3. Reheat sweet potatoes and chili together in the oven or microwave, then top with freshly made avocado mixture right before serving.

Serving Suggestions Avocado Turkey Chili Stuffed Sweet Potatoes

• Serve with a simple green salad or quick slaw for extra crunch.
• Top with crushed tortilla chips for texture and a little extra salt.
• Add a side of pickled red onions to brighten each bite.
• For a low-carb variant, skip the sweet potato and serve the chili over cauliflower rice.

Tips for Success Avocado Turkey Chili Stuffed Sweet Potatoes

• Choose even-sized sweet potatoes so they bake uniformly.
• Toast the spices in the pan with tomato paste to deepen flavor—don’t skip this step.
• Keep components separate for meal prep; avocado topping is best made just before serving.
• If your chili tastes flat, add a squeeze more lime or a pinch of salt—acid brightens flavors.
• Use fire-roasted tomatoes for a smoky boost; plain diced tomatoes will work but add 1/2 tsp smoked paprika.
• For creamier avocado topping, mash half an avocado and leave the other half diced.

variation (if any)

• Vegetarian: Swap the turkey for crumbled tempeh or a mix of lentils and extra beans.
• Spicy: Leave the jalapeño seeds in or add chipotle in adobo for smokier heat.
• Cheesy bake: After stuffing, sprinkle cheese and broil 2–3 minutes for a melty finish.
• Meal-prep bowl: Skip baking potatoes—serve warm chili over roasted sweet potato cubes for faster reheating.

FAQs

Q: Can I make the chili ahead of time?
A: Yes—turkey chili keeps well and often tastes better after the flavors meld. Store in the fridge up to 4 days.

Q: How do I prevent avocado from browning?
A: Toss avocado with lime juice and press plastic wrap directly onto the surface. For best color, make it right before serving.

Q: Can I freeze the assembled stuffed potatoes?
A: Freezing whole assembled potatoes with avocado topping is not recommended. You can freeze the chili separately for up to 3 months and reheat before stuffing fresh potatoes.

Q: What’s a quick stovetop alternative to baking sweet potatoes?
A: Microwave sweet potatoes on high for 8–12 minutes, turning once, until tender. Finish in the oven briefly if you want crisp skins.

Conclusion

This Avocado Turkey Chili Stuffed Sweet Potatoes recipe is a weeknight lifesaver—bold, healthy, and picture-perfect for Pinterest. For a similar stuffed-sweet-potato idea and inspiration, check out Easy Turkey Stuffed Sweet Potatoes – Nourished by Nic.

Avocado Turkey Chili Stuffed Sweet Potatoes

This Avocado Turkey Chili Stuffed Sweet Potatoes recipe features tender baked sweet potatoes filled with smoky turkey chili and a fresh avocado topping, making it a perfect weeknight meal.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Course: Dinner, Main Course

Cuisine: American

Keyword: healthy dinner, meal prep, Stuffed Sweet Potatoes, Turkey Chili

Servings: 4 servings

Calories: 480kcal

Ingredients

For the sweet potatoes

• 4 medium medium sweet potatoes (about 8–10 oz / 225–280 g each), scrubbed
• 1 tbsp olive oil (optional, for rubbing skins)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the turkey chili

• 1.5 tbsp olive oil or avocado oil
• 1 medium yellow onion, finely diced
• 1 medium red bell pepper, diced
• 1 medium jalapeño, seeded and minced (leave some seeds for extra heat, optional)
• 3 cloves garlic, minced
• 1 lb lean ground turkey
• 2 tbsp tomato paste
• 1.5 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander (optional but great for depth)
• 1/4–1/2 tsp cayenne pepper (to taste)
• 1.25 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 can (14–15 oz / 400 g) fire-roasted diced tomatoes, with juices
• 1 can (14–15 oz / 400 g) black beans, drained and rinsed
• 1 can (14–15 oz / 400 g) kidney beans or pinto beans, drained and rinsed
• 1 cup low-sodium chicken broth or vegetable broth
• 1 tsp maple syrup or brown sugar (optional, to balance acidity)
• 1/2 lime Juice of 1/2 lime (about 1 tbsp), plus more to taste
• 2 tbsp chopped fresh cilantro (optional but recommended)

For the avocado topping

• 2 ripe avocados, diced
• 1 lime Juice of 1 lime
• 2 tbsp finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 small jalapeño, minced (optional)
• 1/4 tsp kosher salt, or to taste
• Freshly ground black pepper, to taste

Optional garnish

• 1/2 cup shredded sharp cheddar or pepper jack cheese
• 1/4 cup plain Greek yogurt or sour cream
• Extra cilantro leaves
• Lime wedges
• Thinly sliced green onions

Instructions

Bake the sweet potatoes

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
• Scrub the sweet potatoes well and pat them dry. Pierce each potato several times all over with a fork to allow steam to escape.
• If desired, rub the skins lightly with olive oil and sprinkle with salt and pepper. This helps them crisp and flavor the skins.
• Place the sweet potatoes on the prepared baking sheet and bake for 45–60 minutes, depending on size, until very tender when pierced with a fork or skewer. The insides should feel soft and almost fluffy.
• When done, remove from the oven and let them cool slightly while you finish the chili and toppings.

Prepare aromatics for the chili

• While the sweet potatoes bake, finely dice the onion, dice the bell pepper, mince the jalapeño, and mince the garlic.
• Drain and rinse the beans; set aside.
• In a small bowl, mix the chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, and pepper so they are ready to add all at once.

Cook the turkey chili

• Heat 1 1/2 tbsp oil in a large pot or deep skillet over medium heat.
• Add the diced onion and bell pepper. Sauté for 5–7 minutes, stirring occasionally, until softened and lightly golden at the edges.
• Add the minced jalapeño and garlic. Cook for 1–2 minutes more, until fragrant but not browned.
• Add the ground turkey, breaking it up with a wooden spoon or spatula. Cook for 5–7 minutes, stirring and crumbling, until the turkey is no longer pink and starting to brown.
• Stir in the tomato paste and the prepared spice mixture. Cook for 1–2 minutes, stirring constantly, to toast the spices and coat the meat and vegetables; this intensifies flavor.
• Add the fire-roasted diced tomatoes (with their juices), black beans, kidney or pinto beans, and chicken broth. Stir well to combine.
• Bring the mixture to a gentle boil, then reduce the heat to low or medium-low so it simmers.
• Partially cover and simmer for 20–25 minutes, stirring occasionally, until thickened and flavorful. If it looks too thick, add a splash of broth or water; if too loose, simmer uncovered for a few extra minutes.
• Taste the chili. Add the maple syrup or brown sugar if you want a touch of sweetness to balance acidity. Stir in the lime juice and chopped cilantro, then taste again and adjust seasoning with additional salt, pepper, or lime as needed.
• Keep the chili warm over very low heat while preparing the avocado topping.

Make the avocado topping

• Cut the avocados in half, remove pits, and dice the flesh.
• In a medium bowl, combine diced avocado, lime juice, chopped red onion, cilantro, and minced jalapeño (if using).
• Season with salt and pepper, then gently toss to coat without mashing the avocado too much. Taste and adjust salt, lime, or jalapeño to your liking.
• Set aside; cover with plastic wrap pressed directly onto the surface if you need to hold it longer, to reduce browning.

Prepare the sweet potatoes for stuffing

• Once the sweet potatoes are cool enough to handle but still hot inside, transfer them to plates or a serving platter.
• Use a sharp knife to slice each potato lengthwise down the center, being careful not to cut all the way through to the bottom.
• Gently squeeze the ends of each potato toward the center to open it up and fluff the interior with a fork. Season the insides lightly with a pinch of salt and pepper if desired.

Assemble the stuffed sweet potatoes

• Spoon a generous amount of hot turkey chili into each opened sweet potato, allowing it to overflow slightly.
• If using cheese, sprinkle shredded cheddar or pepper jack over the hot chili so it melts into the filling.
• Add a spoonful of Greek yogurt or sour cream on top, if desired.
• Finish with a generous scoop of the avocado topping on each stuffed potato.
• Garnish with extra cilantro leaves and sliced green onions, and serve with lime wedges on the side for squeezing over just before eating.

Notes

For meal prep, store components separately: sweet potatoes and chili in airtight containers in the refrigerator for up to 4 days, avocado topping for up to 1 day. Reheat sweet potatoes and chili together in the oven or microwave, then top with freshly made avocado mixture right before serving.

Nutrition

Serving: 1g | Calories: 480kcal | Carbohydrates: 56g | Protein: 28g | Fat: 16g | Saturated Fat: 3g | Sodium: 950mg | Fiber: 15g | Sugar: 6g

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