Turkey and Sweet Potato Chili
Healthy and hearty, this easy chili is the perfect thing for a cool evening. It freezes well and reheats beautifully. Serve with sour cream, cheese and avocado for garnish. This recipe makes 6 servings.
PREP TIME
35 minutes
COOK TIME
45 minutes
Ingredients
1 tablespoon olive oil
1/2 medium white or yellow onion, chopped
4 cloves garlic, minced
1 pound ground lean turkey
1 cup chicken or vegetable stock
1 28-ounce can fire-roasted diced tomatoes with juices
1 14-ounce can red kidney beans, rinsed and drained
1 pound sweet potatoes peeled and diced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
1/2 medium white or yellow onion, chopped
4 cloves garlic, minced
1 pound ground lean turkey
1 cup chicken or vegetable stock
1 28-ounce can fire-roasted diced tomatoes with juices
1 14-ounce can red kidney beans, rinsed and drained
1 pound sweet potatoes peeled and diced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
Directions
Heat oil in a large stock pot to medium-high on the stove top. Add onions and cook for 5 minutes, until the onions just begin to brown. Add garlic and cook for one more minute. Add turkey, breaking it up into bite-sized pieces with a spoon, and cook for 5 more minutes. Add stock, tomatoes, beans, sweet potatoes and spices; stir to combine. Bring to a boil, reduce heat to a simmer, cover and cook for 30-40 minutes, or until the sweet potatoes are fork-tender. Adjust seasoning and serve immediately.
Looking for inspiration? Try these recipes:
Vegan Burritos
Watermelon and Feta Salad with Cucumber and Mint
The Ultimate Greek Salad
