I can’t believe it… Christmas is already over! So much hustle and bustle, wrapping gifts, baking cookies, making turkey…. and then I got sick 🙁
But now that I am on the mend and all that’s over, it’s time to move onto the next thing… New years!! I don’t know about you, but after so many sweets and delicious foods, I’m ready to get back on track with some wholesome and healthy meals! (I try my best during the holidays when it comes to making good choices, but I also enjoy myself too.)
I feel that if you’re conscience of your decisions and make good choices throughout the year, you shouldn’t worry about Christmas! But since I did enjoy myself, I just go right back to eating healthy instead of waiting till New Years Day.
The way I look at it is that it is one big journey with multiple goals, and that I just keep going – instead of starting over again and again.
This chipotle turkey chili with sweet potatoes recipe is just the perfect dish for the winter season… Savory, spicy and super filling with fresh flavors! I love the combination of chipotles and sweet potatoes, and with the turkey and black beans you really get a dish with complex flavors that is very easy to throw together for a special weeknight meal!
I like to top off my chili with shredded cheddar and some freshly chopped cilantro, and you could add some avocado for a little extra richness 🙂
1 lb. lean ground turkey
1 tbsp. olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 can reduced sodium fat-free beef broth
1 – 14.5 oz. diced tomatoes
1 can tomato paste
2 chipotles in adobo sauce, chopped
2 tbsp. chili powder
1 tbsp. cumin
1-2 stevia packets
1 tsp. salt
1/2 tsp. pepper
1 can low-sodium black beans
13 oz. sweet potatoes, peeled and cut into 1/2 -1 inch cubes
- In a large stockpot heat oil, then add onion, garlic and turkey. Cook on medium-high until meat is browned.
- Add beef broth, diced tomatoes, tomato paste, chipotles, chili powder, cumin, salt, pepper and black beans; stir until well combined.
- Bring to boil, then reduce to a simmer and cook for 30 minutes.
- Add diced potatoes and stir to combine and cook covered for another hour.
Serving Size: 1 cup
Fat: 6 g
Carbohydrates: 17 g
Fiber: 3 g
Sugar: 4 g
Protein: 15 g