Nothing pairs with a cold autumn day better than a hot bowl of chili, amiright?! I mean, why else would they call it chili?!
This unbelievably warm and comforting Sweet Potato Turkey Chili will definitely keep you feeling full and cozy, especially with some cornbread! *drool
As a personal trainer and former fitness competitor, chili has always been one of those "eyebrow raise" foods because of never knowing how much you're actually eating.
When you're talkin' carbs, fats, proteins, and not to mention serving size (because don't lie... we all over eat chili!), who the hell knows how long you'll have to march that little booty on the stair master for to burn off the extra "comfort".
So I created a chili that slightly healthier than usual and is also macro friendly!
I've broken down the macros for this chili based on a serving size of 1 cup. This recipe yields 8-10 servings at 1 cup per serving. This chili takes under 40 minutes from prep to finish.
This chili tastes incredible with a side of warm cornbread crumbled along the top. As much as I would love for these Macros to include the cornbread, sadly, they don’t. But that doesn’t mean you can’t spare a few extra calories for it anyways! 😄 I also enjoy topping my chili off with some avocado, so I've calculated the macros for that as well!
I hope you all enjoy this recipe as much as I do! Comment below if you've tried it out!
xo,
Liz
INGREDIENTS
1-1/2 lbs ground turkey
2 large sweet potatoes, peeled and cut into 1/2 in cubes
2 large sweet peppers, cored and diced (I like green and yellow)
1 large yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons olive oil
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) whole kernel corn, drained
1 can (30 oz) diced tomatoes
2 cups tomato sauce
1 tablespoon ground cumin
1 tablespoon chili powder
Salt and pepper to taste
INSTRUCTIONS
In a medium saucepan, brown ground turkey at medium-high heat until meat is no longer pink. Set aside.
In a large pot, saute sweet potatoes, peppers, onion, and garlic in oil at medium-high heat until vegetables are soft and tender stirring frequently, about 10 minutes.
Stir beans, corn, tomatoes, sauce, cumin, chili powder, and browned turkey into sweet potato mixture. Stir over medium-high heat until chili is heated through and the sweet potatoes can be pierced with a fork.
Season chili with salt and pepper and serve warm
MACROS
Serving size 1 cup
Calories: 260 kcal
Fat: 8g
Carbs: 29g
Protein: 18g
Fiber: 6g
Add 1/2 avocado for topping
Calories: 320 kcal
Fat: 14g
Carbs: 32g
Protein: 20g
Fiber: 9g