Black bean and sweet potato turkey chili

Black bean and sweet potato turkey chiliMakes 8 servings (2 cups)

NOAH has you covered with a great recipe to use up that leftover turkey – Try our Black Bean and Sweet Potato Turkey Chili! Our Care Team at NOAH are here to help you create and manage your healthy lifestyle habits. Need help setting or sticking to your goals? Call 480-882-4545 today! #familypractice #pediatrics #counseling #nutrition

Ingredients

• 1 tablespoon olive oil, divided.
• 1 medium onion, diced.
• 4 cloves garlic, peeled and minced.
• 1 bell pepper, diced.
• 1-2 jalapenos, minced.
• 3 cups diced or shredded turkey.
• 8 ounces mushrooms, minced (2 heaping cups).
• 2 teaspoons cumin.
• 2 teaspoons kosher salt.
• ½ teaspoon pepper.
• 1 teaspoon oregano.
• 1 teaspoon chili powder.
• 1 ½ teaspoon smoked paprika.
• 1 ½ pound sweet potatoes, peel and diced into ½ inch cubes.
• 1 28-ounce can tomatoes (not drained).
• 2 15-ounce can black beans, drained and rinsed.
• 32 ounces beef broth.
• 1 15-ounce can pumpkin puree.
• ½ teaspoon cinnamon.
• 1 teaspoon unsweetened cocoa powder.

Directions

1. Heat a large skillet to medium-high heat. Add 1 ½ teaspoon olive oil and add onion, garlic, bell pepper and jalapenos. Sauté until veggies are tender and fragrant, about 5 minutes. Add to slow cooker.

2. In the same skillet, heat the remaining 1 ½ teaspoon olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. Add the turkey mixture to the slow cooker.

3. Add the sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir to combine. Place lid on pot and cook for 4-6 hours on high or 8-10 hours on low. Cook until the sweet potatoes are tender.

4. If desired, serve with sour cream, sliced avocados, lime juice or any other toppings desired.


Nutrition information (per 2 cups): 248 calories, 3g total fat, 1g saturated fat, 33g total carbohydrate, 7g fiber, 22g protein