Chili is a fantastic recipe to cook now and save for later.
Leftovers can be taken to work the next day and reheated easily in the microwave, then served with a side salad. You can also freeze it in single-serve or family-size containers for when you’re too busy to cook.
Nutrition information (per serving, not including optional ingredients)
Calories: 256; total fat: 8g; protein: 17G; carbs: 27g; sugar: 6g; fiber: 7g
Recipe and photo by Dixya Bhattarai, R.D., of Food, Pleasure, and Health.
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Makes 8 servings
- 1 lb lean ground turkey (98% lean is recommended)
- 1 (28 oz) can diced fired roasted tomatoes
- 1 (15 oz) can kidney beans, drained, rinsed (or no added salt)
- 1 large onion, chopped
- 4-5 garlic cloves, minced
- 2 medium sweet potatoes, cubed
- 2 cups low sodium chicken broth
- 1 (7.5 oz) jar chipotle peppers in adobo sauce, chopped (use less if you don’t like it spicy)
- 1 Tbsp canola oil
- 2 tsp cumin
- 2 tsp oregano
- Salt and pepper to taste
- Optional toppings: Yogurt, sour cream, cheese
How to make it
In a large sauce pan, sauté onions until translucent, then add garlic.
Place turkey in the pan, and let it cook until evenly brown.
Stir in sweet potatoes for 5-7 minutes.
Add tomatoes, beans, spices, and chipotle pepper to the pot.
Pour in broth, bring to a boil, then reduce heat and let it simmer.
Simmer for 45-50 minutes or until it reaches thick consistency.
Remove from heat. Serve with a dollop of sour cream or yogurt, and sprinkle cheese on top (all optional).