Chili Stuffed Sweet Potatoes with jalapenos and lime

Turkey and Black Bean Chili Stuffed Sweet Potatoes

A healthy spin on game-day chili. These chili-stuffed sweet potatoes are full of healthy ingredients and perfect for watching the game or weeknight supper. They're packed with protein, fiber, vitamin A with no shortage of flavor. Finish with your favorite chili garnishes, from shredded cheese to pickled jalapeños.

Course Dinner
Cuisine Mexican, Tex Mex
Keyword baked, black bean, chilli, healthy, recipe, turkey
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings (with some leftover chili)
Calories 413 kcal
Author katiemorford


  • 6 medium sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • Two 15-ounce black beans, drained and rinsed (3 cups)
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 kosher salt, plus more as needed
  • One 28-ounce can plum tomatoes
  • 1 cup water
  • ¼ cup finely chopped fresh cilantro
  • Any favorite garnishes, such as lime wedges, shredded cheese, sour cream, or scallions


  1. Preheat oven to 400 degrees. Wash and dry sweet potatoes, prick several times with the tip of a sharp paring knife, and set on a parchment-lined baking sheet. Cook until the potatoes are very tender all the way through. The time will vary from roughly 40 to 60 minutes depending on their size. 

  2. Heat the oil in a large, lidded pot or Dutch oven over medium-high heat. Add the onion and sauté for a few minutes until it begins to turn tender and translucent. Add the garlic and sauté another minute or two, being sure it doesn’t brown or burn. Add the turkey, chili powder, cumin, paprika, pepper, and salt, and cook, stirring regularly, until the turkey is cooked through. Break up the meat into crumbly bits, like taco meat, as it cooks.

  3. Add the tomatoes, squeezing them with your hand into bits as you put them into the pot. Add the beans and water, turn the heat to high and cook until the liquid hits a full boil. Drop the heat and cook for 20 minutes. If the chili is too thick, add a little more water. If it’s too thin, turn the heat up and let it boil rapidly until the chili thickens to your liking. Add the cilantro and stir. Taste and add more salt if needed.

  4. To serve, slit roasted sweet potatoes down the center and squeeze them to open up the orange fleshy insides. Spoon a generous serving of chili on top. Garnish as desired. 

Recipe Notes