Sweet Potato Chili with Turkey

Dinner

My slow-cooker chili is packed with flavor. Swapping ground turkey for ground beef lightens it up, and sweet potato puree sneaks in a healthy dose of vitamin A.

Average Rating: 5

TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 6 servings (2-1/4 quarts).

Ingredients

1 pound ground turkey
1 small onion, chopped
2 cups chicken broth
1 can (15 ounces) sweet potato puree or canned pumpkin
1 can (4 ounces) chopped green chiles
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 can (15-1/2 ounces) great northern beans, rinsed and drained
Optional: Sour cream, fresh cilantro and sliced red onions

Instructions

1. In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.
2. Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions.
Freeze option:
Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts

1-1/2 cups: 243 calories, 6g fat (1g saturated fat), 52mg cholesterol, 606mg sodium, 27g carbohydrate (5g sugars, 7g fiber), 20g protein. Diabetic exchanges: 2 starch, 2 lean meat.