Round out the spice of this robust chili with the balancing taste of sweet potatoes. If you normally enjoy your chili with sour cream, try substituting plain, non-fat Greek yogurt for a more nutritious condiment.
1 med. onion, chopped
4 garlic cloves, minced
1 t. cumin
1 T. chili powder
3 c. low-sodium chicken broth
1 lb. sweet potatoes, peeled and cubed
1 (15-oz.) can no-salt-added pinto beans, drained
1 (15-oz.) can no-salt-added chickpeas, drained
1/2 t. salt
4 scallions, thinly sliced
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Instructions
Heat the olive oil in a large Dutch oven. Add turkey and cook until well browned. Remove the cooked meat, pouring off most of the fat.
Process chipotles and tomatoes together until smooth.
Add onion to Dutch oven and sauté until soft. Add garlic, cumin and chili powder and cook for about 30 seconds. Add chipotle mixture. Bring to a boil, then reduce to a simmer, and cook until the liquid thickens.
Add stock and return to a simmer. Return the turkey and stir in sweet potatoes and beans. Add salt and cook until sweet potatoes are tender. Serve warm, garnished with scallions.
Nutrition Facts
6 servings per container
Serving size466 g
Amount per serving
Calories438
% Daily Value*
Total Fat 16g
21%
Saturated Fat 4.1g
20%
Trans Fat 0g
Cholesterol 51.3mg
17%
Sodium 355.8mg
16%
Total Carbohydrate 46.4g
17%
Dietary Fiber 11.11g
39%
Total Sugars 8.5g
Includes 0g Added Sugars
0%
Protein 28.4g
Vitamin D 0mcg
0%
Calcium 97.3mg
8%
Iron 4.3mg
20%
Potassium 1096.9mg
25%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Practical Notes
No additional notes for this recipe.
Score Breakdown
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Fiber
Vitamins & Minerals
Whole Grains
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Additives to Limit
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Added Sugar
+5-3=2
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