November 9, 2024 | Only A Click Recipe by: American Diabetes Association 4 small sweet potatoes 2 Tbsp olive oil (divided) 2 cloves garlic (minced) ¼ cup carrots (shredded) 2 stalks celery (small diced) 1 small yellow onion (small diced) 1 red bell pepper (small diced) 1 tsp chili powder ½ tsp dried oregano ½ cup lentils 8 oz low-sodium or no-added-salt tomato sauce (8 oz. can) 3 cups low-sodium chicken broth ½ pound ground turkey ⅓ cup reduced-fat shredded cheddar Instructions: Preheat the oven to 400 degrees F. Prick the potato skins and place them on a baking sheet. Bake for 60 minutes or until soft all the way through. Heat a large pot over medium heat. Add garlic, carrots, celery, onion, bell pepper, spices, and 1 Tbsp of olive oil. Cook, stirring occasionally, until softened, 4–5 minutes. Add lentils, tomato sauce, and broth. Bring to a boil, reduce heat to low, and simmer for 30 minutes until lentils are soft. When the chili is almost done, heat a skillet over medium heat. Add the remaining olive oil and turkey. Cook, breaking apart with a spoon, until crumbly and browned. Add to the soup for the last 10 minutes. Carefully slice each sweet potato open and mash the insides. Spoon 1 cup chili over each potato, then top with 2 Tbsp cheese. 4 Servings. 1 sweet potato and 1 cup of chili per serving Nutrition Facts: 400 calories, 15 grams fat, 4.3 grams saturated fat, 50 mg cholesterol, 480 mg sodium, 41 grams carbohydrates, 11 grams fiber, 27 grams protein