Turkey and Sweet Potato Chili
A delicious twist on chili without beans that is gut friendly!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey, 93% lean
- 2 cups sweet potatoes peeled and diced, about 2 potatoes
- 1 red bell pepper diced
- 1 zucchini diced
- 28 ounces canned diced tomatoes
- 2 cups unsalted chicken stock Low FODMAP, such as Swanson unsalted chicken stock
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups fresh baby spinach chopped
- 1 green onion chopped for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven and brown the ground turkey over medium heat until cooked through.
- Add the diced sweet potatoes, bell pepper, and zucchini. Cook for 5 minutes until the vegetables are slightly softened.
- Stir in the diced tomatoes, chicken stock, tomato paste, cumin, smoked paprika, oregano, salt, and pepper.
- Bring the chili to a simmer and cook for about 25-30 minutes or until the sweet potatoes are tender.
- Add the chopped spinach and cook for 2-3 minutes until the spinach is wilted.
- Add extra salt and pepper to taste, if needed and serve hot, garnished with chopped green onions. Other low FODMAP chili topping options include shredded cheddar cheese and sour cream (up to 2 tablespoons or 1.4 ounces).
Notes
Storage Instructions
Put the chili into the refrigerator in an airtight container within two hours of cooking. Chili can last up to 3 to 4 days in the fridge. You can also freeze chili in airtight containers or freezer bags. Eat within 3 to 6 months.Nutrition
Calories: 346kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 84mgSodium: 808mgPotassium: 1350mgFiber: 6gSugar: 11gVitamin A: 12635IUVitamin C: 74mgCalcium: 161mgIron: 6mg
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