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 !
Make it vegetarian by leaving out the ground turkey and increasing the amount of black beans!
Serves 8 – 10
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
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.
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