Healthy Sweet Potato Ground Turkey Chili Recipes

TURKEY & SWEET POTATO CHILI

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add turkey; cook, stirring often to crumble, until browned, about 5 minutes. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add chipotle; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, sweet potatoes, broth and salt. Bring to a simmer over medium-high heat. Cover; reduce heat to medium and simmer until the sweet potatoes are tender, about 20 minutes.
• Uncover the pot; continue simmering over medium heat, stirring occasionally, until the chili slightly thickens, about 10 minutes, or until desired consistency. Stir in lime juice.
• Divide the chili evenly among 6 bowls; garnish with avocado, if desired.

SWEET POTATO CHILI WITH TURKEY

Steps:

• In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker., Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

HEALTHY SWEET POTATO GROUND TURKEY CHILI

Steps:

• In a large saucepan, or Dutch oven, drizzle olive oil. Add onions and garlic. Saute over medium heat for 2-3 minutes.
• Push onions to the side and add ground turkey. Continue cooking over medium heat for 6-8 minutes, or until turkey is almost cooked through. Crumble cooked turkey using a potato masher.
• Add sweet potatoes and saute for another 2 minutes.
• In a small bowl combine chili powder, cumin, paprika, cinnamon, salt and pepper. (You can also use 3 tablespoons of a homemade chili seasoning with additional salt and pepper to taste.) Mix to combine.
• Pour crushed tomatoes, chicken broth and seasoning ingredients into the chili mixture. Mix chili thoroughly and reduce heat to low.
• Cover pot and simmer for 20-25 minutes.
• Mix in drained corn and black beans. Cover and simmer for an additional 5-10 minutes.
• Check to see if sweet potatoes are fork-tender before serving. If you would like a slightly thicker chili, mash some of the sweet potatoes to help thicken it up.
• Serve chili over rice with corn chips, cilantro and sour cream. Enjoy! See this recipe in Healthy Meal Plan #2.

SWEET POTATO TURKEY CHILI

Steps:

• Heat olive oil in a large pot over med-high heat. Add ground turkey and cook until browned (About 3-4 mins).
• Add in onions and cook for 3 more minutes.
• Add in peppers, jalapeno and garlic and cook for another 2 mins.
• Add in sweet potato, spices, diced tomatoes, tomato sauce and beans and bring mix to a boil. If mixture is too thick add in 1/2-1 cup water.
• Once boiling lower heat to a simmer and cook for about 30-40 minutes, uncovered or until desired consistency is reached.

SWEET POTATO AND TURKEY CHILI

Steps:

• Heat 1 1/2 teaspoons of the oil in a large Dutch oven over medium-high heat. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil and then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir, about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds.
• Add the sweet potatoes, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer and cook, uncovered, until the chili has thickened and the sweet potato is tender, 35 to 40 minutes.
• Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with the scallions and a dollop of sour cream if using.