Turkey & Sweet Potato Chili

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You know a recipe is downright good when you make it two weeks in a row! As I mentioned in a recent post, I am doing a modified Whole 30 program as a whole foods cleanse if you will and I found this recipe in the book. It’s delicious! We did make a couple of minor changes including subbing turkey for the meat, adding sweet potatoes, increasing the amount of cumin and leaving out the paprika as well as increasing the amount of chicken broth. Those are minor changes, right. I am slightly rebellious in this way and never really like following recipes…hah!

I find that this chili will keep me satisfied for several hours which is a huge bonus. Above all, I love how delicious and simple it is! With the cooler weather right around the corner, make sure to add this to your list of must make meals!!

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Turkey & Sweet Potato Chili (adapted from the Whole 30)

1 pound ground turkey (can also sub beef, lamb, bison)
2 sweet potatoes, peeled & chopped (about 4 cups)
1 onion, finely chopped
3 garlic cloves, minced
1 T. cumin
1 t. chili powder
1/2 t. mustard powder
1/2 t. herbamare
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 can diced tomatoes (14.5 ounces) (I used this)
3 c. broth (I used chicken since we had it on hand)

Chop vegetables and add to your crockpot. Add remaining ingredients, stirring to mix well. Depending on how quickly you would like it to cook, turn it on high and allow to cook for about 4 hours. If you would like to cook it overnight, set the crockpot on low and cook for about 8 hours. Remove from heat and allow some time to cool before serving. You can also serve with avocado or hot sauce for a spicy twist. Yum! If you are not planning to serve it right away, scoop/pour into large glass bowls and cover with lid. Place in the fridge once it has had time to cool. Just reheat and serve. Simple as that!

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