Healthy turkey and sweet potato chili laced with traditional chili spices and a dash of cinnamon
Prep Time20 minutesmins
Cook Time35 minutesmins
Servings: 6
Author: Be Well by Medica magazine
Ingredients
2tbspcanola oil
1largeonion, diced
1clovegarlic, minced
2stalkscelery, diced
1mediumsweet potato, peeled and cubed into 1-inch pieces
2peppersred, yellow or green, chopped
1poundground turkey
4tspchili powder (or more, to taste)
1 1/2tsp.kosher salt
2tsp.cumin
1tsp.dried oregano
1/2 tsp.cinnamon (don't skip this!)
ground black pepper, to taste
1can(14 ounces) diced tomatoes
1can(8 ounces) tomato sauce
1can(14 ounces) chili beans
2 1/2 - 3cupschicken broth
avocado, diced (optional)
cilantro, chopped (opptional)
Instructions
Heat oil in a Dutch oven or large pot over medium heat. Add the onion and celery and saute until softened, about 4 minutes. Note - I partially cover the pot. Add garlic and pepper, and cook for 2 additional minutes. Add turkey and break up the turkey while it cooks and is no longer pink.
Add spices (chili powder through black pepper) and stir, cooking for 1 minute. Add tomatoes, tomato sauce, and potatoes. Add enough chicken broth to cover (add a little water if you don't have enough broth.) Bring to a simmer, cover, and cook for 20-25 minutes, until potatoes are tender (but not too soft.) Add beans with chili sauce and additional broth if needed. Simmer for 15 additional minutes. Serve garnished with avocado and cilantro, if desired.