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 Pinch of Yum’s Rockin’ 5 Ingredient Sweet Potato Turkey Chili

serves: 5 servings

  • 1 tablespoon oil
  • 1 yellow onion, sliced
  • 1½ lbs. ground turkey
  • 2 tablespoons chili powder
  • 2 tablespoons taco seasoning
  • 3 sweet potatoes, chopped into small pieces (peeled)
  • 3 cloves garlic
  • 2 cups water
  • 2-3 cups broth (start with 2)
  • 1 14-ounce can black beans
  • ¼ teaspoon cayenne for spice (if you want more heat!)
  • Sea salt to taste (amount depends on your taco seasoning)
  1. Heat the oil over medium high heat in a heavy, deep pot. Add the onion, turkey, 1 tablespoon chili powder, and 1 tablespoon taco seasoning. Add water as needed to keep the turkey moist and moving around in the pan. When the turkey is browned and crumbled and the onions are soft, remove from the pan and set aside.
  2. Add the sweet potatoes to the same pot with the remaining spices and stir to combine. When the sweet potatoes have browned just slightly, add the garlic, water, and broth. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft. Using an immersion blender, puree the mixture until it reaches your desired consistency (you can also transfer to a regular blender and puree that way).
  3. Add the browned turkey, black beans, and cayenne – stir to combine. (This is where I added chopped yellow squash, zucchini, but you can add any of your favorite veggies you have on hand)

The original recipe suggested topping ideas like avocado, sour cream, cheese, red onions, tortilla chips, and cilantro.

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