Erin and Alan had made this dish and hearing them rave about it on Instagram… I just had to try it.
It was the perfect chili for me because it doesn’t have any beans. In most recipes, I just leave them out… but this recipe was bean-less by design! Perfect! And, the idea of putting sweet potatoes in the chili… it’s GENIUS! It makes the dish even more hearty than your average chili and more comforting on a cold day.
I loved it so much, I made a SECOND batch this weekend as part of my weekly food prep..
And, I’ve got FOUR MORE SERVINGS to eat this week! So excited! Here’s how you can make yours…
Sweet Potato Turkey Chili
20 oz 93% lean ground turkey
kosher salt, to taste
1/2 cup onion, chopped
3 cloves garlic, crushed
10 oz. can Rotel mild tomatoes with green chilies
8 oz. can tomato sauce
3/4 cup water
1/2 tsp. cumin, or to taste
1/4 tsp. chili powder
1/4 tsp. paprika
cayenne pepper (optional)
1 bay leaf
1 medium sweet potato, peeled and diced into 1/2-inch cubes
1. In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces.
2. When meat is browned and cooked, remove to a food processor and pulse until the meat is finely ground. Return it to the skillet.
3. Season meat with a sprinkle of cumin and salt. Add onion and garlic; cook 3 minutes over medium heat.
4. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf. Add a shake of cayenne pepper, more if desired, to kick up the heat.
5. Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally. Add 1/4 cup more water if needed. Note: I added the water the first time I made this chili, but not the 2nd. Do what you think…
6. Remove bay leaf and serve.
Per 1 cup serving:
CAL 235; CARB 14g; FAT 8g; PROT 23g; FIB 2g; WW Points Plus: 6