Recipe: Sweet Potato Turkey Chili

Recipe: Sweet Potato Turkey Chili

When cozy winter nights call for a hearty macro-friendly meal, look no further than this easy sweet potato turkey chili. Because this recipe's base is so naturally lean, we are able to boost flavor and satiety with a little heavy cream. If you're dairy-adverse sub heavy cream with some full-fat coconut milk. Just don't forget to adjust the macros!

Calories: 311; Protein: 36g; Carbs: 14g; Fat: 5g

Serves 6, serving size 375g

Ingredients:

  • 180 g carrots, peeled and diced into 1/4 inch chunks
  • 180 g celery, diced into 1/4 inch chunks
  • 330 g yellow onion, diced into 1/4 inch chunks
  • 10 g garlic (2 cloves), minced
  • 1 tbs salt
  • 1 tbs ground coriander
  • 1 tbs paprike
  • 2 tsp black pepper
  • 1 tsp ground cumin
  • 1/2 tsp cayenne
  • pinch of cinnamon
  • 740 g ground turkey breast
  • 500 g chicken stock (2 cups)
  • 1 15 oz can cannellini beans, drained
  • 1 15 oz can sweet potato puree
  • 1 tbs fresh thyme leaves
  • 10 gresh sage leaves roughly chopped
  • 60 g (1/4 cup) heavy cream
  • 1 lemon, juiced
  • olive oil or canola spray

Directions:

  • Heat a large pot over medium heat and generously spray it with cooking spray. Chop the carrots, celery, and onion and add them to the hot pot. Sprinkle the veggies with 1 tbs of salt and let them sweat until they begin to soften, about 5 minutes.
  • Add the garlic tot he pot along with all the spices. Then add teh ground turkey, breaking it up into bite-sized chunks. Add the chicken stock, drained beans, sweet potato, and fresh herbs to the pot. Bring the chili to a boil, reduce to a simmer, and cover for 20-30 minutes, or until the turkey is fully cooked.*
  • When the turkey is cooked, stir in the heavy cream and squeeze in the juice from 1 lemon. Tast and adjust the seasonings (you'll probably need more salt!). Eat or freeze within 1 week.

*This recipe gets better over time, so feel free to let the chili simmer for longer than 20-30 minutes to let the flavors meld. You can also do it in a slow cooker. Simply add al the ingredients except the heavy cream and lemon juice to the pot, let the slow cooker do its job, and then stir in the heavy cream and lemon juice before serving.



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