Soups and chilis are my winter staple meals. It’s an easy, healthy one pot dish that both warms and fills you up. When it comes to chili there are so many variations, with beans, without beans, turkey, beef, vegan, veggies, etc. and I’ve tried them all. I really love a chili that has a good balance of tomato, veggies and spice. A little extra kick is always a good way to go too. The recipe I’ve been sticking to lately when chili seems like the dinner of choice is my Turkey and Sweet Potato Chili. It’s a not too spicy warming meal that has a good combination of sweet potatoes, black beans, fire-roasted tomatoes, garlic and chili powder. I like to top this chili with a little organic, grass-fed mozzarella and a big slice of avocado. It’s a hearty meal that’s perfect for those cold winter nights. Not to mention it’s perfect as left-overs and for freezing if making ahead is your way to go!
Turkey and Sweet Potato Chili
Serves approx.: 6/Cook time: 40 minutes
- 1tbsp olive oil
- 1lb organic ground turkey
- 1 large or 2 medium sweet potatoes, peeled and diced
- 1 large sweet onion, chopped
- 4 gloves of garlic, minced
- 2tbsp chili powder
- ½tsp ground cumin
- ¼tsp sea salt
- 3 cups low sodium organic vegetable broth
- 1 15oz can organic black beans, drained and rinsed
- 1 15oz can organic fire-roasted diced tomatoes
- Toppings: Organic grass-fed mozzarella, avocado
- Heat oil in a large pot over medium heat. Add in onion and garlic and cook for 2-3 minutes.
- Add in sweet potato, stir and cook another 5 minutes.
- Add chili powder, cumin and salt, stir to coat veggies.
- Add ground turkey and cook until browned, stirring occasionally.
- Pour in broth, beans, tomatoes and stir. Cover, reduce heat to low and simmer for 20 minutes.
- While warm, spoon into soup bowls and top with cheese and avocado if desired.