Turkey and Sweet Potato Chilli
- 2 tbsp olive oil or avocado oil
- 1 lb. Organic ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 5 oz pkg Cremini mushrooms, finely chopped
- 2 cups sweet potato, peeled & diced (about 2 small)
- 2 tbsp. mild chili powder
- 2 tsp each ground cumin and coriander
- 1/4 tsp. cinnamon
- 2 tsp fine sea salt
- 2 finely chopped chipotle peppers (canned in Adobo sauce)
- 28 oz. can diced tomatoes
- 19 oz. can kidney beans, rinsed and drained very well (any bean will do here as well)
- Small can maple baked beans look for Organic variety, without glucose-fructose
- 2 cups veggie or chicken broth or water
- 1 Tbsp Worcestershire sauce or Balsamic vinegar
- 1 medium each green and red pepper, diced
- 1 medium zucchini, diced
- Optional Toppings: Plain yogurt, chopped green onions, lime juice, chopped avocado, fresh chopped cilantro.
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Heat oil in a large stew pot or Dutch oven and sauté ground turkey, onion and garlic for 10 minutes on medium-high heat. Add mushrooms and sauté another 3-4 minutes.
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Add in spices: Chili powder, cumin, coriander, cinnamon, chipotle peppers, and salt. Cook 1 minute. Add in diced sweet potato. Stir to coat turkey and sweet potato mixture with spices. Add canned tomatoes, kidney beans, baked beans, broth, Worcestershire sauce. Bring to a boil. Reduce heat to a simmer and cook 30 minutes, covered partially with a lid.
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Add in bell peppers and zucchini. Allow chilli to continue simmering for an additional 30 minutes. Turn heat to low until ready to serve.
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Serve chilli in bowls and top with any (or all!) desired toppings.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.