Sweet Potato Turkey Chili

Sometimes, chilly Sundays call for some CHILI. As much as I can’t stand football, there is something oh so delightful about that warm stovetop dish waiting on for me while I struggle to get up from the couch on a Sunday afternoon. There are so many different variations on this recipe.  Depending on my mood I will put quinoa or sweet potatoes as the carb. Another 1 pot meal, my friends, so very doable for those who are busy and need a crock pot meal for evenings. But if you like to meal prep early in the week, make extra so that you can heat up later on. The great part about chili is that it absorbs the flavors the longer it’s in the fridge or cooked.

Also, this can easily be done in a stove pot or the crockpot. As I was feeling particularly lazy, I made this in a stove top Le Creuset that we got as a wedding gift last year. As for the carb, I chose sweet potatoes since I had lots of leftover peeled potatoes from Thanksgiving asking to be cooked in the fridge.  I do not use food labels, but this is a very nutritionally dense meal that is paleo and grain free, uses all food groups if you follow exchanges or macros. Enjoy, and let me know what you think!

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Ingredients:

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  • 1 yellow onion
  • 3 cloves of garlic
  • 2 lbs of ground turkey (you can easily sub beef or ground chicken)
  • 2 cups of Chicken Bone broth (chicken/turkey stock work as well)
  • 1 tbsp Pink Salt
  • 2 tbsp garlic powder
  • 2 tbsp oregano
  • 1 tsp chili powder (I use habanero chili powder from Whole Foods)
  • 2 medium sized green peppers chopped
  • 3 medium sized chopped Jalepeno peppers
  • 1 can Red Kidney Beans
  • 1 can Pinto Beans
  • 1 can White kidney beans (Rinse & dry ALL beans before cooking, it will help with the aftermath that is usually associated with beans…)
  • 2 cups of spinach
  • 2 cans of diced tomatoes
  • 2 tbsp of ground black pepper
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 lime juiced
  • 1 large peeled sweet potato (or 1 cup of quinoa)

Fixings for when it’s done:

  • Sliced Avocado
  • *Cheddar cheese to taste
  • *Siggis Yogurt or plain yogurt of your choosing
    • ** omit these 2 fixings if you are following a paleo or dairy free diet

I recommend you eat it with Siete Tortilla Chips or another grain-free tortilla chip!

What to Do?

  • Let pot heat up on the stove, pour Avocado Oil, enough to cover bottom of pot.
  • Sear onions and garlic, once browned, add in chopped jalapeños and green peppers on medium heat.
  • Once peppers are browned, add in ground meat. Then add all spices, letting it stir, and brown. (Salt, pepper, chili powder, cumin, paprika, garlic powder, salt, don’t add oregano yet) Once meat is browned, lower heat of pot. Keep covered.
  • Add in bone broth/chicken stock, waiting a few minutes for that to heat up. Then, add in chopped potato, beans, 2 cans of diced tomatoes.
  • Stir that all up, adding in oregano leaves (I like to use FRESH, it makes all the difference)
  • Let that simmer for 2 hours. Stir every 15 minutes. I prefer it thicker, so you can mange how much liquid you would like to drain or let cook into the ingredients for nearly all day. It just depends how much time you have!
  • About 1/2 hour before you are ready to eat, add 2 cups of spinach, and the juiced lime.
  • When you are ready to eat, give it one last final stir! Add yogurt, mix it in, adding sliced avocado and cheese to taste. Grab your chips and prepare to be amazed!

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2 thoughts on “Sweet Potato Turkey Chili”

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