Ground Turkey Sweet Potato Chili Food

SWEET POTATO CHILI WITH TURKEY

Steps:

• In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker., Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

TURKEY & SWEET POTATO CHILI

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add turkey; cook, stirring often to crumble, until browned, about 5 minutes. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add chipotle; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, sweet potatoes, broth and salt. Bring to a simmer over medium-high heat. Cover; reduce heat to medium and simmer until the sweet potatoes are tender, about 20 minutes.
• Uncover the pot; continue simmering over medium heat, stirring occasionally, until the chili slightly thickens, about 10 minutes, or until desired consistency. Stir in lime juice.
• Divide the chili evenly among 6 bowls; garnish with avocado, if desired.

HEALTHY SWEET POTATO GROUND TURKEY CHILI

Steps:

• In a large saucepan, or Dutch oven, drizzle olive oil. Add onions and garlic. Saute over medium heat for 2-3 minutes.
• Push onions to the side and add ground turkey. Continue cooking over medium heat for 6-8 minutes, or until turkey is almost cooked through. Crumble cooked turkey using a potato masher.
• Add sweet potatoes and saute for another 2 minutes.
• In a small bowl combine chili powder, cumin, paprika, cinnamon, salt and pepper. (You can also use 3 tablespoons of a homemade chili seasoning with additional salt and pepper to taste.) Mix to combine.
• Pour crushed tomatoes, chicken broth and seasoning ingredients into the chili mixture. Mix chili thoroughly and reduce heat to low.
• Cover pot and simmer for 20-25 minutes.
• Mix in drained corn and black beans. Cover and simmer for an additional 5-10 minutes.
• Check to see if sweet potatoes are fork-tender before serving. If you would like a slightly thicker chili, mash some of the sweet potatoes to help thicken it up.
• Serve chili over rice with corn chips, cilantro and sour cream. Enjoy! See this recipe in Healthy Meal Plan #2.

GROUND TURKEY SWEET POTATO CHILI

Steps:

• Heat 1 Tbsp of the oil in a large pan on medium high heat. Add in the potato, onion, pepper, celery and garlic and cook until they begin to soften, about 5 minutes.
• Add the rest of the oil and the turkey to the pan. Cook until the turkey begins to brown, about 3-4 minutes. Drain off any of the liquid.
• Add in the spices and cook until the turkey is no longer pink and the spices are fragrant, about 3-4 minutes.
• Add in the fire roasted tomatoes, crushed tomatoes, beans, water, tomato paste, salt and pepper and stir until well combined. Then, bring to a boil.
• Once boiling, stir in the bay leaves, turn the heat to medium low and cover the pan. Simmer for 30 minutes, stirring occasionally.
• Once simmered, remove the bay leaves and stir in the parsley.
• DEVOUR!

SWEET POTATO AND TURKEY CHILI

Steps:

• Heat 1 1/2 teaspoons of the oil in a large Dutch oven over medium-high heat. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil and then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir, about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds.
• Add the sweet potatoes, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer and cook, uncovered, until the chili has thickened and the sweet potato is tender, 35 to 40 minutes.
• Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with the scallions and a dollop of sour cream if using.

TURKEY CHILI AND SWEET POTATO SHEPHERD'S PIE

Steps:

• Add the potatoes to a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook to tender about 12 to 15 minutes. Drain and return to hot pot. Add the zest, butter, creme fraiche or sour cream, salt, pepper and nutmeg, to taste.
• While potatoes are coming to a boil, heat a chili pot with extra-virgin olive oil, 2 turns of the pan, over medium-high to high heat. Add the turkey and brown, then add in the onions and cook 2 to 3 minutes. Chop the peppers, then add them along with the garlic to the turkey. Stir in the spices, and add salt and pepper, to taste. Cook for 8 to 10 minutes, then add the tomato paste and cook for 1 minute. Stir in the stock and simmer a few minutes to thicken and combine flavors.
• Preheat the broiler.
• Transfer the chili to a casserole, spread the potatoes over the top and cover with Cheddar cheese. Brown under the broiler until golden and serve.

GROUND TURKEY, SWEET POTATO & PEA CURRY

Steps:

• In a large saucepan, heat the ghee/oil over medium-high heat. Saute the onion, pepper and garlic for 3-5 minutes, or until the onion has softened.
• Add the salt, turmeric, cinnamon, cumin, cardamom, chili powder, & ginger and combine well. Saute for 1 minute.
• Add the ground turkey & stir well. Cook until meat is browned (about 3-5 minutes).
• Add the sweet potato, coconut milk, 1/2 cup water, tomato paste and sugar. Stir well & bring to a boil, then lower heat & simmer for 20 minutes, or until the sweet potatoes are cooked through. Add the other 1/2 cup water if too much liquid gets cooked off to your liking.
• Add the peas and garam masala, and cook just a bit more until the peas are warm. Add salt & pepper if desired; serve.

ONE-DISH GROUND TURKEY SWEET POTATO SKILLET

Steps:

• In a large skillet, cook turkey, onion, shallot and garlic over medium heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Add tomato paste; cook and stir 1 minute longer., Add sweet potato, broth, smoked paprika, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, about 10 minutes, stirring occasionally. Add kale and red pepper flakes; cook and stir until kale is wilted, about 2 minutes. Serve with avocado and if desired, mint. Freeze option: Freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with avocado and, if desired, mint.

CARIBBEAN TURKEY & SWEET POTATO CHILI

Steps:

• Heat the olive oil over medium-high heat. Add the ground turkey and garlic; cook and stir about 5 minutes until turkey is cooked through.
• Add the rest of the ingredients and stir to combine. Bring the mixture to a boil; reduce heat.
• Simmer for 10 minutes or until chili has thickened.