This chucky sweet potato chili from “Whole and Heavenly Oven” is unbelievably warm and comforting, just perfect for a cold winters night. It’s quick and easy, plus you’ll have enough left over for lunch tomorrow! Serve piping hot with some tasty cornbread on the side – Yum ! Serves 8 – 10 Ingredients: 1 ½ pounds ground turkey 2 large sweet potatoes, peeled and cut into half inch cubes 2 large red bell peppers, cored and diced 1 large onion, finely diced 4 large garlic cloves, minced 2 tablespoons olive oil 1 can (30 oz.) black beans, rinsed and drained 1 can (30 oz.) diced tomatoes 2 cups tomato sauce 1 teaspoon ground cumin 1 teaspoon chili powder salt and pepper to taste Directions: In a medium saucepan, brown ground turkey at medium-high heat until meat is no longer pink. Set aside. In a large pot, sauté sweet potatoes, peppers, onions and garlic in olive oil over medium-high heat until vegetables are soft and tender, about 10 minutes. Stir beans, tomatoes, cumin, chili powder and browned turkey into the sweet potato mixture and continue to stir over medium-high heat until the chili is heated through. Taste and season with salt and pepper as needed. Serve warm. Leftovers can be stored in the refrigerator up to 5 days. Did you make a New Year’s resolution to lose weight, start exercising, or eat heathier? We can help you make 2018 the year you reach your goals! Sign up for your FREE 10-Day Personal Training Experience and we’ll help you get in the best shape of your life! Members and Non-Members Welcome.
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This chunky sweet potato chili from “Whole and Heavenly Oven” is unbelievably warm and comforting, just perfect for a cold winters night.  It’s quick and easy, plus you’ll have enough left over for lunch tomorrow!  Serve piping hot with some tasty cornbread on the side – Yum !

Serves 8 – 10

Ingredients:

1 ½ pounds ground turkey
2 large sweet potatoes, peeled and cut into half inch cubes
2 large red bell peppers, cored and diced
1 large onion, finely diced
4 large garlic cloves, minced
2 tablespoons olive oil
1 can (30 oz.) black beans, rinsed and drained
1 can (30 oz.) diced tomatoes
2 cups tomato sauce
1 teaspoon ground cumin
1 teaspoon chili powder
salt and pepper to taste

black bean sweet potato chili

Directions:

In a medium saucepan, brown ground turkey at medium-high heat until meat is no longer pink. Set aside.

In a large pot, sauté sweet potatoes, peppers, onions and garlic in olive oil over medium-high heat until vegetables are soft and tender, about 10 minutes.

Stir beans, tomatoes, cumin, chili powder and browned turkey into the sweet potato mixture and continue to stir over medium-high heat until the chili is heated through.

Taste and season with salt and pepper as needed.

Serve warm. Leftovers can be stored in the refrigerator up to 5 days.

Did you make a New Year’s resolution to lose weight, start exercising, or eat heathier? We can help you make 2018 the year you reach your goals! Sign up for your 10-Day FREE Personal Training Experience and we’ll help you get in the best shape of your life!

Members and Non-Members Welcome.

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