Nutrition Facts

Serving Size: about 1.25 cups

Calories: 253 • Total Fat: 3.5g  • Total Carbohydrate: 26g (Fiber: 4g • Sugars: 5g) • Protein: 29g • Vitamin A (263%) •  Vitamin C: (30%) • Iron: (8%) • Manganese: (14%)

Nutritional Highlights

High Protein • Low Fat • Excellent Balance of Protein, Carbs, and Fat • Metabolism Booster • Gluten-Free • Dairy-Free • Paleo • Good for Healthy Skin and Eyes • Good for Immunity

This chili is an excellent balance of protein, carbs, and fat to rev your metabolism and keep your blood sugar stable. It makes a great dish for leftovers too so make a double batch and have it for lunches or extra dinners throughout the week. Serve it alongside a green salad for a well-rounded and delicious meal!

Sweet potato turkey chili

Servings: 4 (about 1.25 cups each)

INGREDIENTS

• 1 lb extra lean ground turkey breast
• 1/4 cup + 2 tbsp low sodium chicken broth
• 2 tsp extra-virgin olive oil, divided
• 1/4 cup yellow onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 2/3 pound sweet potato, washed and cubed (keep the peel on for extra fiber)
• 1 can diced tomatoes, low sodium
• 1/2 cup tomato sauce, low sodium (and less than 5g sugar per serving)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Pinch of cayenne pepper or red pepper flakes to taste (optional)
• 1/3 cup water
• Cooking spray

METHOD

1. Heat 1 tsp oil and 1/4 cup chicken broth in a large skillet sprayed with cooking spray. Add ground turkey breast and cook until no longer pink. Remove turkey from the pan and set aside. (Tip: add more broth as needed until cooked through)
2. Heat remaining 1 tsp of oil and 2 tbsp chicken broth to the same pan over medium-high heat. Add garlic and onion and cook until onion is translucent, about 3-4 minutes (add more broth if needed). Add bell pepper, sweet potato, canned tomatoes, tomato sauce and spices. Cook for an additional 3-4 minutes, stirring frequently.
3. Add ground turkey back to the skillet and pour in water. Turn the heat down to low-medium, cover, and simmer for 10 minutes, or until sweet potatoes are tender and chili has thickened
4. Divide 1.25 cups of chili among 4 bowls and serve alongside a green salad.