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Sweet Potato Turkey Chili

sweet potato turkey chili, 21 Day Fix recipe, autumn calabrese, hammer and chisel, vanessa.fitness, paleo recipe, gluten free, dairy free, clean eating
I made this on the first single-digit temperature night of the winter. A comfortable, filling bowl of warm, this sweet potato chili is healthy, gluten free, paleo, dairy free, 21 Day Fix and Hammer & Chisel approved! I found many recipes for this online, but as usual, I tweaked it and made it my own, for my families tastes.

I left out the tabasco so the kids would eat it, and my husband and I, individually, put on the extra heat!

It was a winner for the entire family, especially since the hubs and kids got to dip in tortilla chips!

The sweetness of the potato blended with the spicy, savory chili, was perfect for the wintry night!

I added a green container of chopped, wilted kale to my bowl, to increase the nutritional value and the veggies!


CONTAINER EQUIVALENTS for 2 cups of recipe:

1 red
1 yellow
1/2 purple

INGREDIENTS:
(Makes about 6 servings)
2 tsp. olive oil
1 lb. lean ground turkey
1 small green pepper, seeds and stem removed and chopped
1 small onion, chopped
2 cloves minced garlic
2 Tablespoons chili powder
2 Tablespoons ground cumin
1 can (14.5 oz.) petite diced tomatoes
1 can (8 oz.) tomato sauce or homemade tomato sauce
2 cups vegetable broth
1 large sweet potato, diced into cubes (about 1 lb. diced sweet potato cubes)
1 Tablespoon Tabasco sauce or cayenne pepper (or more, to taste)
salt and fresh ground pepper to taste

INSTRUCTIONS:
1. Heat 2 tsp. olive oil in a medium-sized soup pot heavy, add green pepper, onions, garlic. Cook for about 2-3 minutes until onions are translucent.

2. Add ground turkey, and cook over medium-high heat until the turkey is well-browned.

3. Add chili powder, cumin, tomatoes, tomato sauce, broth and cayenne pepper.

4. While the chili simmers, peel the sweet potatoes and dice into pieces about 3/4 - 1 inches square. Add sweet potatoes to the chili and simmer about an hour, adding a little water if it gets too thick.

5. Taste for seasoning and add Tabasco Sauce, salt, and fresh ground pepper to taste. Serve hot.

This will keep in the fridge for about a week or can be frozen. Can add a little shredded cheddar or a dollop of plain Greek yogurt on top.  The cheese would add a blue container to the container equivalents.

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1 comment

  1. Looks so delicious! Thanks for your instruction!
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