Chili, or soups/stews in general, are one of the easiest ways to help stay on track when you’re cleaning up your diet. Not only is chili super easy to make, it feeds a ton of people and is very versatile. Today’s Turkey Sweet Potato Chili is a recipe that Brooke has made several times while on the Whole30 program. She snagged it from SkinnyTaste and has gotten tons of questions about it and where to find the recipe. She passed it along to me and I minorly tweaked it. You are absolutely going to love this chili. It’s filling and comforting for the cold January days ahead and your whole family will love it.
I made this chili last Thursday and just so happened to have a bunch of people around to try it out on. I’m having the exterior of my house painted and all the guys that were here working on it hadn’t had lunch yet, so I ladled up about six bowls of it and took it out to them while they were on break. Later they said that it was a fantastic recipe, so YAY!! Turkey Sweet Potato Chili gets a big thumbs up from six hungry guys and they had no clue it was Whole30 and healthy.
You may notice this chili doesn’t have beans in it. Beans and all legumes are off limits during your Whole30 program. I didn’t realize this, but according to the Whole30 book, legumes can cause inflammation in the body for some people. Eliminating them for several weeks and then reintroducing them slowly can help you figure out if your body can handle them or not. Giving up beans for a while was a tough one for me. Since I eat a primarily vegetarian diet, I rely pretty heavily on beans for plant based protein. I eat them a lot in soups, salads, chili, you name it. It was definitely a challenge figuring out meals that didn’t include beans, but I made it work. This chili recipe will be a go to, I promise!
Recipe adapted from SkinnyTaste
Turkey Sweet Potato ChiliSERVES 4-6 PrintDownload
- 1 lbs of ground turkey
- 1 cup of chopped red onion
- 2 cloves of garlic
- 1 large sweet potato, peeled and cut into cubes
- 1 tsp of cumin
- 1/2 tsp of chili powder
- 1/2 tsp of ancho chili powder
- 1/4 tsp of paprika
- 1/8 tsp of nutmeg
- 1/8 tsp of cayenne pepper
- 1 can of rotel tomatoes and chillies
- 1 8 oz can of tomato sauce
- 2 Tbsp of tomato paste
- 1 cup of water
- salt and pepper to taste
- olive oil
- In a dutch oven or large soup pot, heat up about 2 tablespoons of olive oil over medium high heat
- Add in the chopped red onion and a sprinkle of salt and pepper and cook for about 5 minutes until the onion begins to soften
- Next add the garlic and cook for about a minute.
- Add in the ground turkey and all the seasonings including another sprinkle of salt. Cook the turkey until it begins to brown and is almost cooked through.
- Add in the peeled and cubed sweet potato, rotel, tomato sauce, tomato paste and water. Stir it all to combine.
- Cover and cook for about 25-30 minutes until the sweet potato is tender and all the flavors have come together.
- Serving Suggestion: Ladle into bowls and top with fresh cilantro, diced avocado and sliced jalapeños.