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Turkey Sweet Potato Chili
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Description
Full of protein and complex carbohydrates, this hearty chili will fill you up and stick with you all day. And the best part…only 250 calories a cup!
Ingredients
- 19-¼ ounces, weight Lean Ground Turkey
- 1 whole Medium Yellow Onion, Chopped
- 11-½ ounces, weight Sweet Potato, Peeled And Diced
- 1 can (14 Oz. Size) Garbonzo Beans, Drained And Rinsed
- 1 can (10 Oz. Size) Diced Tomatoes And Green Chilies (I Used Rotel Original)
- 1 can (14 Oz. Size) Diced Tomatoes
- 1 can (14 Oz. Size) Crushed Tomatoes
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 3 teaspoons Curry Powder
- 2 teaspoons Paprika
- ½ teaspoons Cumin
- 1-½ teaspoon Coarse Garlic Salt
- Chopped Green Onions, For Garnish (optional)
- Shredded Cheese, Optional Garnish
Preparation
1. In a large greased pan over medium heat, begin to brown the turkey along with the onion.
2. Once the onions are soft and the turkey no longer pink, add the diced sweet potato and beans and mix well, making sure the turkey is crumbled.
3. Add both cans of diced tomatoes and the crushed tomatoes. I warn you that the Ro-tel original gives this chili a little kick. If you want to tone down the spiciness, consider using the mild version.
4. Add the spices and simmer on low-medium stirring occasionally until the potatoes are soft. It is ready to go at this point. I had time so I put it on low on the back burner for another 40 minutes and let all the flavors really let loose.
5. Top with green onions and/or cheese. Serve with cornbread, sweet potato chips or a green salad.
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