• Karri Anne Cameron

Sweet Potato & Turkey Chili

Makes 4 servings

Macros: 290 cal, fat 7g, carbs 33g, protein 26g, fibre 8g

Ingredients:

450g EXTRA LEAN GROUND TURKEY

1/2 TSP SALT

1/2 TSP CUMIN

1 SMALL ONION, CHOPPED

1 tbsp MINCED GARLIC

1 28 OZ CAN DICED TOMATOES

1 MEDIUM SWEET POTATO, PEELED AND DICED INTO SMALL CUBES

1.5 CUPS TOMATO SAUCE

3/4 CUP WATER

1/4 TSP CHILI POWDER

1/4 TSP PAPRIKA

1 CUP BABY SPINACH, CHOPPED

Directions:

IN A LARGE SKILLET, BROWN THE TURKEY OVER MEDIUM HIGH HEAT, BREAKING

IT UP INTO SMALLER PIECES AS IT COOKS. SEASON WITH SALT AND CUMIN.

WHEN THE MEAT IS BROWNED, ADD THE ONION AND GARLIC AND COOK FOR 3

MINUTES OVER MEDIUM HEAT. ADD THE DICED TOMATOES, SWEET POTATO,

TOMATO SAUCE, WATER, CHILI POWDER AND PAPRIKA. COVER AND SIMMER

OVER MEDIUM HEAT UNTIL THE POTATOES ARE SOFT AD COOKED THROUGH,

ABOUT 20 MINUTES, STIRRING OCCASIONALLY. ADD 1/4 CUP MORE WATER IF

NEEDED. ADD THE BABY SPINACH AND STIR UNTIL THE SPINACH IS WILTED.

ENJOY


#chili

#sweetpotato

#turkey

#teamange

#warmingfoods