Turkey and Veggie Loaded Chili
This is a bowl of cozy on a cold winter day
This comes together in about 10 minutes and is fully cooked in 30. You can top it with whatever you have in the fridge to make it flexible. It’s the perfect quick winter meal you need to have simmering on your stove. Keep reading for the how to.
Ingredients:
1 tablespoon avocado oil
1 pound ground turkey
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon salt (plus more to taste)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 – 2 cups diced sweet potatoes (about 1 large or 2 small)
2 cups veggie broth plus more if needed
1–15 oz can diced tomatoes
1–15 oz can black beans, rinsed and drained
2 cups roughly chopped greens of choice
Topping suggestions:
chopped green onions
chopped cilantro
shredded cheddar
avocado slices
sliced jalapeno
sour cream or yogurt
squeeze of lime
flakey sea salt and ground pepper
cornbread
Method:
In a dutch oven if you have (we have one and I use it ALL the time, can’t recommend it enough), heat the avocado oil. Once shimmering, add the turkey and break it up as it cooks
Once it’s fully cooked add the onions, garlic, and spices and cook until the onion softens - about 5 minutes
Add the sweet potatoes, veggie broth, diced tomatoes and black beans - mix well
Bring the chili to a boil and then partially cover and cook for 20 minutes stirring occasionally
Uncover and add the greens, mix them in until wilted. Let the soup simmer for another 10 minutes or so
Serve up the chili and top as you like with any of the suggested toppings above
I hope you enjoy this as much as we did! I served it with gluten free corn muffins drizzled with Mike’s Hot Honey (my favorite) on the side plus lots of toppings. We ate some and I froze the rest for an easy meal another day!If you make this and love it be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley