Wasn't quite sure how my husband and kids would like this one, but they gobbled it up! Super healthy and delicious and we didn't even have leftovers! Winning! Thanks, Real Food Dieticians!
INGREDIENTS
- 1 Tbsp. cooking fat of choice such as avocado oil or olive oil
- 1 lb. lean ground turkey
- 1 cup diced yellow onion (about ½ large)
- 3 garlic cloves, minced
- 28-ounces fire-roasted canned diced tomatoes (may sub regular canned diced tomatoes)
- 1 medium or large sweet potato, peeled and cut into small cubes
- 2 cups chicken broth
- 2 tsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/4 – ½ tsp. chipotle powder (may sub smoked paprika)
- Salt and pepper to taste
- Optional Toppings: Chopped fresh cilantro, diced avocado, or lime wedges
INSTRUCTIONS
Stove top Directions
- Heat oil in a medium or large pot set over medium-high heat.
- When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
- Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
- Turn up the heat to high. Add tomatoes, sweet potatoes, broth, and seasonings and bring to a boil.
- Reduce heat to medium-low and simmer uncovered 10-15 minutes until chili is hot and sweet potatoes are tender. A longer simmer will intensify the flavors and leftovers are even better the next day.
SLOW COOKER DIRECTIONS
- Heat oil in a medium saucepan set over medium-high heat.
- When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
- Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
- Transfer meat to the slow cooker. Add remaining ingredients; tomatoes through chipotle chili.
- Cover and cook on LOW heat for 6-7 hours or until sweet potatoes are tender. Taste and season with salt and pepper before serving.
- Serve with optional toppings, if desired.
