This hearty chili tastes indulgent, but it is actually good for you! The carrots and sweet potatoes pack a healthy punch with vitamin A, potassium and fiber, while the spices add flavor.
Yields 4 servings
- 1 pound lean ground turkey
- 3 cloves garlic, minced
- ½ white onion, chopped
- 1 large carrot, finely diced
- 1 sweet potato, peeled and diced into ½ inch cubes
- 1 15-oz. can of low-sodium tomato sauce
- 1 15-oz. can of mild diced tomatoes with chilies (liquid included)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 can low-sodium black beans (drained and rinsed)
- ¼ teaspoon cayenne pepper (if your family likes spicy food)
- Non-fat Greek yogurt
- Green onions
- Slices of avocado
- Mix the chili powder, cumin, dried oregano and salt together in a small bowl, and set it aside. Add the cayenne pepper to this mix if desired.
- Heat olive oil on medium-low heat in a large pot, and add the garlic and turkey. Break up the turkey into small pieces while cooking.
- Once the turkey is cooked-through, drain off the excess fat.
- Add chopped carrot and onion to the turkey and cook until soft.
- Add spice mixture to the turkey, carrots and onions, mixing it together well so that all of the turkey mixture is coated with seasoning.
- Add the tomato sauce, diced tomatoes with chilies and diced sweet potato. If you like black beans, add them now. Add a small amount of water (about ½ cup) if more liquid is needed.
- Cover the pot and allow the chili to cook on medium-low heat for 25-30 minutes, or until sweet potatoes are soft, stirring occasionally.
*Optional: Top the chili with fresh cilantro, non-fat Greek yogurt, sliced green onions or ¼ of an avocado.
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