Sweet Potato Chili
Unlike typical meat-based chilis that are high in saturated fat, this version is a low fat nutritious treat and is high in protein, fiber, and cancer-fighting antioxidants. Enjoy it topped with avocado, cheese, or other palatable toppings. Either way, it is a perfect easy meal for a patient, survivor, or caregiver to prepare ahead of time and enjoy,
Recipe
Ingredients
1 Tbsp olive oil
1/2 onion, chopped
1 lb lean ground turkey
1 Tbsp chili powder
1 ½ tsp cumin
½ tsp garlic powder
½ tsp salt
3 sweet potatoes, diced
3 cups vegetable or chicken broth
1 can kidney beans, drained
Directions
- Heat olive oil over medium heat in heavy bottomed pot
- Add onions to pan and cook for 5 minutes, until translucent
- Add ground turkey, spices, and salt and cook in the pot until turkey is no longer pink. Remove from pot and set aside
- Add sweet potatoes and broth to the pot. Bring to a boil, reduce to a simmer and cook for 10 minutes or until soft
- Once sweet potatoes are soft, puree sweet potatoes with immersion blender or stand up blender until desired consistency
- Place pot back over medium heat, add turkey mixture and beans and mix into chili. If too thick, add 1 cup of water or broth to thin the chili
Nutritional data
Per serving: 250 calories, 9 grams fat, 2 grams saturated fat, 54 mg cholesterol, 21 grams carbohydrate, 4 grams dietary fiber, 21 grams protein