Steps

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Scrub the sweet potatoes thoroughly and pat them dry. Using a fork, pierce each potato several times to allow steam to escape during baking. If desired, rub the skins lightly with olive oil and sprinkle with kosher salt and black pepper for added flavor.
• Place the prepared sweet potatoes on the lined baking sheet and bake for 45–60 minutes. The potatoes are done when they are very tender and easily pierced with a fork. Once baked, remove them from the oven and let them cool slightly while you prepare the turkey chili.
• As the sweet potatoes bake, finely dice the onion and red bell pepper, and mince the jalapeño and garlic. Drain and rinse the black and kidney or pinto beans. In a small bowl, combine the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, cayenne pepper, kosher salt, and black pepper to create a spice mix.
• In a large pot, heat 1 ½ tablespoons of olive oil or avocado oil over medium heat. Add the diced onion and red bell pepper, sautéing for 5–7 minutes until softened and lightly golden. Toss in the minced jalapeño and garlic, cooking for an additional 1–2 minutes until fragrant, filling your kitchen with irresistible aromas.
• Now, crumble in the ground turkey and cook for approximately 5–7 minutes, stirring occasionally, until it’s no longer pink. Incorporate the tomato paste and your prepared spice mix into the turkey mixture, cooking for another 1–2 minutes to toast the spices and deepen the flavors of your Avocado Turkey Chili.
• Pour in the fire-roasted diced tomatoes, black beans, kidney or pinto beans, and chicken or vegetable broth. Stir well to combine all ingredients. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, partially covered, for 20–25 minutes until the chili thickens beautifully. Stir in optional maple syrup, lime juice, and fresh cilantro to taste.
• In a separate bowl, prepare the avocado topping by combining diced avocados with lime juice, finely chopped red onion, cilantro, and minced jalapeño if using. Gently toss the mixture, being careful not to mash the avocados, ensuring a delightful fresh topping for your stuffed sweet potatoes.
• Once the baked sweet potatoes are cool enough to handle, transfer them to a serving plate. Carefully slice each potato lengthwise without cutting through completely. Gently squeeze the ends to open them up and fluff the insides using a fork. Season the sweet potato interiors lightly with salt and pepper to enhance the flavors.
• Spoon a generous portion of the hot turkey chili into each fluffed sweet potato, filling them beautifully. If desired, sprinkle shredded cheese on top and add a dollop of Greek yogurt or sour cream. Finish each potato with a spoonful of the avocado topping for a burst of freshness.
• Garnish your Avocado Turkey Chili Stuffed Sweet Potatoes with additional cilantro leaves and finely sliced green onions. Serve immediately with fresh lime wedges on the side, inviting everyone to squeeze a bit of zest on their servings for that perfect finishing touch.