This Healthy Veggie Loaded Turkey Chili is warm, comforting, delicious and healthy.
Ingredients
1sweet potato
1yellow onion
3clovesgarlic
2jalapenos
1red bell pepper
115 oz. canblack beans
115 oz. cankidney beans
2Tbsp.olive oil
1lb.ground turkey
2Tbsp.chili powder
2tsp.salt
1tsp.black pepper
1tsp.paprika
1tsp.cumin
1tsp.garlic powder
1tsp.onion powder
1cupfrozen corn
114.5 oz. candiced tomatoes
16 oz. cantomato paste
2cupschicken stock
Toppings (optional):
plain Greek yogurt
shredded cheddar cheese
Instructions
Prep Ingredients: Cut the sweet potato into small cubes. Peel and mince the cloves of garlic. Chop the onion, red bell pepper and jalapeno (don't forget to remove the stems and seeds!). Strain and rinse the black beans and kidney beans. Measure out the seasonings and set aside.
Cook Sweet Potatoes: In a large and deep pan (or pot) over medium to medium-high heat, add 2 Tbsp. of olive oil, sweet potatoes and 2 pinches of salt (roughly 1/2 tsp.). Stir occasionally and cook for about 10 minutes or until the sweet potatoes are cooked through and slightly golden on the outside.
Add Turkey, Onion and Garlic: Reduce the heat to medium - medium/low. Add the ground turkey, onion and garlic to the pan with the sweet potatoes. Cook until turkey is cooked through (about 4-7 minutes).
Add Peppers and Seasoning: Add the jalapeno, red bell pepper, chili powder, salt, black pepper, paprika, cumin, garlic powder and onion power to the pan. Stir to combine all ingredients. Cook for a couple more minutes. It should smell amazing and very fragrant.
Add Remaining Ingredients: Add the black beans, kidney beans, frozen corn, diced tomato, tomato paste and chicken stock to the pan. Stir to combine. Increase the heat to medium - medium high and cook for another 5-10 minutes.
EAT!: Serve immediately and top with shredded cheese and Greek yogurt if desired.
Notes
Store leftovers in a sealed container in the fridge for up to a week.