This sweet potato chili will earn a permanent spot in your dinner rotation. It’s hearty and satisfying without relying on heavy ingredients to fill you up.
Loaded with fiber-rich sweet potatoes and protein-forward ingredients, this chili is both nutritious and filling, the rare dinner that keeps you full long after the last spoonful. Even better, it’s great for repeat lunches. Store any extra chili in an airtight container in the fridge, and it’ll keep beautifully for three to four days.
Ground turkey is a lean, heart-healthy meat-based option. For a vegetarian version, skip the meat and add your favorite canned beans, and use vegetable broth instead of chicken.
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Sweet potato chili
This recipe was adapted from delish and reviewed by Kelly Homesley, registered dietitian at Novant Health Bariatric Solutions - Elizabeth.
Ingredients:
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Freshly chopped parsley, for serving
1 (14.5-oz.) can diced tomatoes
3 cups low-sodium chicken broth
4 large sweet potatoes, peeled and cubed into 1-inch pieces
1/4 teaspoon cayenne
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 tablespoon chili powder
1 lb. ground turkey (93% lean)
3 cloves garlic, minced
1 tablespoons tomato paste
1 bell pepper, chopped
1 medium onion, chopped
Preparation:
In a large pot over medium heat, heat oil. Add onion and bell pepper and cook until soft, five minutes.
Add garlic and cook until fragrant, one minute more, then add tomato paste and stir until well coated.
Add turkey and cook, breaking up meat with a wooden spoon until no longer pink, seven minutes. Add chili powder, oregano, garlic powder, and cayenne and season with salt and pepper.
Add sweet potatoes, broth, and tomatoes and bring to a boil. Reduce heat and let simmer, covered, until sweet potatoes are tender, about 15 minutes.
Yield: 6 servings. Per serving: 364 calories; 14.8 g fat; 78.6 mg cholesterol; 162 mg sodium; 33.8 g carbohydrate; 26.6 g protein.
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