Turkey & Quinoa Chili-Stuffed Sweet Potatoes | Pacific Foods® Recipes
Transform sweet potatoes into an easy weeknight meal by loading them up with this twist on a Tex-Mex classic — Turkey and Quinoa Chili.
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Ingredients
- 8 medium (8 to 10-ounce) sweet potato, scrubbed
- 2 tablespoons olive oil
- 1 pound 85% lean ground turkey (85/15)
- 2 teaspoons kosher salt, divided
- 1 1/2 cups chopped yellow onion (about 1 8-ounce onion)
- 1 medium (4-ounce) poblano chile pepper, seeded and chopped (about 3/4 cup)
- 1 tablespoon minced garlic (about 3 medium cloves)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons dried oregano leaves
- 2 1/2 cups Pacific Foods® Organic Unsalted Chicken Bone Broth
- 1 carton (17.64-ounce) tomato sauce
- 1/2 cup white or tri-color quinoa, rinsed
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (15-ounce) kidney beans, drained and rinsed
- 1 tablespoon hot pepper sauce
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