Sweet Potato, Bean, and Turkey Chili

There was quite a bit of leftover sweet potato after last week’s sweet potato veggie burgers so it seemed like a good decision to use them up. After seeing this chili recipe last week it all fell into place. The original recipe didn’t call for turkey so it could easily be vegetarian either by leaving out the meat or by using meatless crumbles. It was very delicious and I’m looking forward to having leftovers of it tonight!

Ingredients

1 jalapeno, chopped (optional)

1 large onion, chopped (about 1 cup)

1 large (about 6 ounces) sweet potato, peeled if desired and chopped

2 tbsp ground cumin

1 tbsp chili flakes

2 tbsp dark chili powder

1 tbsp hot or smoked paprika

1 tsp dried oregano
2 tbsp tomato paste, no salt added

1 (14.5-ounce) can kidney beans, drained and rinsed

1 (14.5-ounce) can pinto beans, drained and rinsed

2 (14.5-ounce) cans petite diced tomatoes, no salt added

2 cups reduced-sodium vegetable broth

1 package of lean ground turkey breast

juice of one lemon, about 2 tablespoons

salt and pepper to taste

Directions

Heat a large stockpot over medium-high. Spray with cooking spray and add the onions and jalapeno to the pot, and cook for five minutes, stirring often, until the onions are starting to soften. Add the sweet potato and the spices and cook another three minutes, stirring often. Add the tomato paste and cook for two minutes, continuing to stir often. Add the beans, tomatoes, and broth, stirring just to combine. Cook over medium heat for 30 minutes, until the sweet potatoes are soft. Meanwhile, cook turkey in skillet. Add cooked turkey to chili before serving.
 
Nutrition Facts
  Servings Per Recipe: 6
  Serving Size: 1 serving 
Amount Per Serving
  Calories 307.1
  Total Fat 2.8 g
      Saturated Fat 0.5 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.1 g
  Cholesterol 45.8 mg
  Sodium 1,368.8 mg
  Potassium 170.7 mg
  Total Carbohydrate 43.3 g
      Dietary Fiber 12.7 g
      Sugars 4.7 g
  Protein 32.5 g
 
  Vitamin A 198.1 %
  Vitamin B-6 8.4 %
  Vitamin C 30.8 %
  Calcium  9.7 %
 Copper 4.7 %
 Folate  4.7 %
  Iron  22.1 %
  Magnesium  2.3 %
 Manganese  10.6 %
  Niacin  2.2 %
  Pantothenic Acid      2.9 %
  Phosphorus      3.0 %
  Riboflavin  4.7%
 Selenium 15.6% 
  Thiamin  2.9%
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