Whole30 Chipotle Chili Stuffed Sweet Potatoes

Stuffed sweet potatoes are filled with an easy Whole30 chipotle chili made with ground turkey, tomatoes and warming spices for a naturally gluten-free, dairy-free dinner. Sliced avocado adds a creamy finish, while fresh cilantro and raw diced onion bring bright flavor and texture. This recipe comes together in under an hour with roughly 15 minutes of active cooking—ideal for weeknight dinners or meal prep.

The combination of smoky chipotle chili and naturally sweet, creamy baked sweet potatoes is a satisfying, balanced meal. It’s simple to prepare: roast the sweet potatoes in the oven (or speed things up in the air fryer or microwave) while you simmer the chipotle turkey chili on the stovetop. By the time the potatoes are tender, the chili will be infused with flavor and ready to spoon over the split potatoes.

Ingredients

• Large sweet potatoes – 2 large (about 1/2 pound each), scrubbed clean
• Olive oil – 1 tablespoon, or another neutral oil such as avocado oil
• Diced onion – 1 cup (yellow or red onion)
• Garlic – 3 cloves, minced
• Ground turkey – 1 pound (can substitute ground chicken, beef, or plant-based crumbles)
• Kosher salt + black pepper + paprika + ground cumin – to taste; recipe uses about 1 teaspoon each of salt, pepper, paprika and cumin
• Chipotle chili powder – 1 tablespoon for a smoky, spicy base (use regular chili powder if necessary)
• Diced tomatoes – 14.5 ounce can
• Diced green chilies – 4 ounce can

Instructions

These steps guide you through roasting the sweet potatoes while preparing the chipotle chili so both components finish together. Quantities and full nutrition details are listed in the ingredients and nutrition sections below.

1. Preheat and roast the sweet potatoes. Preheat your oven to 425°F. Pierce each sweet potato several times with a fork, place them on a foil-lined baking sheet, and roast for 40–50 minutes, or until a fork slides in easily. If you’re short on time, you can cook potatoes in an air fryer or the microwave—roasting provides the best caramelized flavor.
2. Sauté aromatics. While the potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook another minute until fragrant.
3. Cook the ground turkey. Add the ground turkey to the skillet, breaking it into crumbles. Cook until browned and no longer pink, about 8–10 minutes, stirring occasionally.
4. Season the chili. Once the turkey is cooked, stir in salt, black pepper, paprika, ground cumin, and chipotle chili powder. Cook for 2–3 minutes to toast the spices and deepen their flavor.
5. Add tomatoes and chilies, then simmer. Add the canned diced tomatoes and the diced green chilies to the skillet, stir to combine, then reduce heat to low. Cover and simmer while the sweet potatoes finish roasting—at least 15–20 minutes—so the flavors meld and the sauce slightly thickens.
6. Assemble the stuffed potatoes. When the sweet potatoes are tender, remove from the oven and slice them lengthwise. Gently fluff or mash the flesh with a fork, spoon generous portions of the chipotle chili over each half, and top with sliced avocado, raw diced onion and chopped cilantro if desired. Serve immediately.

Recipe tips

• Vegan or vegetarian option: Replace the ground turkey with soy chorizo, meatless crumbles, or cooked black beans for a plant-based version. Adjust seasonings to taste.
• Make-ahead and storage: The chipotle chili stores well in an airtight container in the refrigerator for up to five days. Prepare the chili ahead of time for easy meal prep, then reheat on the stove or in the microwave before stuffing potatoes.
• Optional toppings: For non-Whole30 diners, try crumbled cotija or shredded pepper jack cheese, a dollop of sour cream or plain Greek yogurt, or a squeeze of lime for extra brightness.
• Spice level: Chipotle chili powder adds smoky heat. If you prefer milder flavor, reduce the amount or substitute with regular chili powder and add a pinch of smoked paprika for smokiness.

More Whole30 recipes

If you follow Whole30 or simply want more healthy, dairy-free and gluten-free dinners, try these complementary ideas. (Image credits shown with each suggestion.)

Buffalo Chicken Stuffed Peppers

Chipotle Lime Fajita Chicken Skewers

Greek Chicken Marinade

Guacamole Stuffed Chicken

Lemon Herb Salmon

Recipe details

Servings: 4 people • Prep time: 15 minutes • Cook time: 40 minutes • Total time: 55 minutes • Author: Whitney Bond

Full ingredient list

• 2 large sweet potatoes, scrubbed clean
• 1 tablespoon olive oil
• 1 cup diced onions
• 3 cloves garlic, minced
• 1 pound ground turkey
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon chipotle chili powder
• 14.5 ounce can diced tomatoes
• 4 ounce can diced green chilies

Optional toppings

• Chopped cilantro
• Diced raw onion
• Sliced avocado

Nutrition facts (per serving)

Nutrition information below excludes optional toppings.

• Calories: 268 kcal
• Carbohydrates: 25 g
• Protein: 30 g
• Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 62 mg
• Sodium: 947 mg
• Potassium: 867 mg
• Fiber: 6 g
• Sugar: 8 g
• Vitamin A: 10205 mg (204%)
• Vitamin C: 18 mg (22%)
• Calcium: 78 mg (8%)
• Iron: 3 mg (17%)

Storage

Store leftover chili in an airtight container in the refrigerator for up to five days. Reheat gently on the stove or in the microwave before spooning over freshly cooked or reheated sweet potatoes.