Ingredients
1 tablespoon extra-virgin olive oil
1 pound ground turkey
1 large yellow onion, chopped
3 cloves garlic, minced
1 tablespoon minced seeded canned chipotle pepper in adobo sauce
1 (28 ounce) can no-salt-added diced tomatoes
2 medium sweet potatoes (about 5 oz. each), peeled and diced
2 cups unsalted chicken broth
¾ teaspoon salt
2 tablespoons lime juice
Chopped avocado for garnish
Directions
Heat oil in a large heavy pot over medium-high heat. Add turkey; cook, stirring often to crumble, until browned, about 5 minutes.
Add onion and garlic; cook, stirring often, until softened, about 5 minutes.
Add chipotle; cook, stirring constantly, until fragrant, about 1 minute.
Stir in tomatoes, sweet potatoes, broth and salt.
Bring to a simmer over medium-high heat. Cover; reduce heat to medium and simmer until the sweet potatoes are tender, about 20 minutes.
Uncover the pot; continue simmering over medium heat, stirring occasionally, until the chili slightly thickens, about 10 minutes, or until desired consistency. Stir in lime juice.
Divide the chili evenly among 6 bowls; garnish with avocado, if desired.
(Note: I imagine this recipe could be done in a slow cooker as well. Some still like to brown the meat in a pan and then transfer to a slow cooker. I often will cook the meat in a slow cooker by itself and then drain the fat. After I combine everything and let it sit.)
Nutrition Facts
Serving Size: 1 1/3 Cups
Per Serving:
Calories: 205
Protein 16.3g
Carbohydrates 16.2g
Dietary fiber 2.8g
Sugars 7g
Fat 8.8g
Saturated fat 2g