A quick and easy chili made with ground turkey, sweet potatoes and spices – the perfect weeknight meal. It has just the right amount of spice to compliment the sweet potatoes without being too spicy for those of you who prefer a milder chili (you can of course bump up the heat if you wish).
This is one of my favorite chili recipes which I came up with last year. Since it's chili weather now I thought I'd revive it from the archives.
I served this with some sweet potato chips which I found in the grocery store and set out some chopped cilantro, scallions, sour cream and cheddar on the side as optional toppings. Because this has no beans, it's perfect for picky eaters (my youngest daughter is not a fan) and it's also gluten-free and Paleo-friendly. This will be a part of my regular rotation, I highly recommend this one… enjoy!!
No Bean Turkey and Sweet Potato Chili
Servings: 5 • Serving Size: 1 cup • Old Points: 5 • Weight Watchers Points+: 6 pts
Calories: 235 • Fat: 8 g • Carb: 14 g • Fiber: 2 g • Protein: 23 g • Sugar: 4 g
Cholesterol: 81 mg • Sodium: 578 mg (without salt)
- 20 oz 93% lean ground turkey
- kosher salt, to taste
- 1/2 cup onion, chopped
- 3 cloves garlic, crushed
- 10 oz can Rotel mild tomatoes with green chilies
- 8 oz can tomato sauce
- 3/4 cup water
- 1/2 tsp cumin, or to taste
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1 bay leaf
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes
- fresh cilantro, for garnish
In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.
When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally. Add 1/4 cup more water if needed. Remove bay leaf and serve.