Cozy up on a chilly night with this one-pot-needed, healthy and hearty Paleo Turkey Sweet Potato Chili.
Will and I are slowly but surely settling into our new house. Every night after work, we sit down for dinner and then spend 2-3 hours doing things around the house to make if feel more like home. We’ve been painting, setting up our entertainment unit, hiding wires, hanging curtains, steaming curtains (I now believe the official definition of adulting is when you spend 3 hours of your life steaming curtains), and so on.
Now more than ever I’m focusing on creating meals for us that are simple to make and filled with healthy nutrients to help us power through all the house chores. Since the weather is finally starting to cool down a bit here, I immediately thought of this Paleo Turkey Sweet Potato Chili.
I can’t believe I haven’t shared this chili recipe with you all yet. It’s been in my arsenal for a few years now, and I make it multiple times come chilly weather. After all, there’s nothing better than chili when it’s chilly, amiright?
This bean-free chili is super flavorful and incredibly delicious. I start by browning some lean ground turkey. Then I give the meat some flavor by sautéing some onions and garlic. Next I dump in all the other ingredients and let everything simmer to perfection.
Not only is this chili delicious, but the protein from the turkey and the carbs from the sweet potatoes make it oh-so filling. Yummy for the tummy for sure.
- 1.5 lb lean ground turkey
- dash of salt
- ½ tsp cumin
- ½ onion, chopped
- 3 cloves garlic, crushed
- 1.5 medium sweet potatoes, peeled and chopped
- 1½ cups canned diced tomatoes
- 1½ cups tomato sauce
- ¾ cup water
- sprinkle of crushed red pepper
- ¼ tsp paprika
- 2 handfuls of chopped baby kale
- In a large skillet, brown the turkey over medium-low heat and season with salt and cumin.
- After just a minute or two, add the onion and garlic; cook 3 minutes over medium heat.
- Add the sweet potato, diced tomatoes, tomato sauce, water, crushed red pepper, and paprika.
- Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 20 minutes, stirring occasionally. If after 20 minutes, your mixture looks to liquidy, don't worry. Just remove the lid and it will evaporate quickly.
- Add in the baby kale and stir until kale is wilted.
Are you a chili fan?
Leave me a link to your favorite chili recipe!