This Ground Turkey Recipe with Sweet Potato, Black Bean Chili is healthy, delicious and one of our favorite belly fat burning recipes! It can be assembled and ready to cook in mere minutes. Great for those days when we have little time!
Ground Turkey Recipe with Sweet Potato, Black Bean Chili is healthy, delicious and one of our favorite belly fat burning recipes! It can be assembled and ready to cook in mere minutes. Great for those days when we have little time.
The wonderful thing about this dish is you just place all the ingredients into a slow cooker. Then leave it for the day, or overnight, and you have a nutritious and delicious meal. This dish is also great for those who want meals planned in advance. Perfect for "make and freeze". On those days you don't want to cook, just take from the freezer, place in the microwave and have a belly fat burning meal that is ready in moments.
For the Chili
1 tablespoon Olive Oil
700g Lean Ground Turkey
2 tablespoons Chili Powder
3 teaspoons Ground Cumin
1 Red Onion, finely diced
3 cloves Garlic, minced
450g Sweet Potatoes, cubed
¼ cup Quinoa, uncooked
400g Tomatoes, can diced
400g Black Beans (canned)
200g Tomato Puree
½ cup Vegetable Stock
¼ teaspoon Salt
¼ teaspoon Black Pepper
1 tablespoon Sour Cream
2 tablespoons fresh Cilantro (torn or chopped)
Heat the olive oil in a large fry pan over a medium high setting.
Add the chopped onion and minced garlic to the pan. Saute until the onion becomes translucent and starting to caramelize. We are looking for golden brown not burnt;
Add the tomato puree and saute with the onion and garlic for 2 or 3 minutes. It will become glossy and a deeper color.
Add the ground turkey, chili powder and cumin powder to the onion, garlic and tomato. Fry until the Turkey has browned. We are aiming for it to be just cooked through and no longer pink. The ground turkey will separate and appear as large crumbs. Don't overcook.
Add the turkey mixture, sweet potato, quinoa, canned tomato, black beans, vegetable stock, salt and pepper to the slow cooker. Set your cooker to high and leave for 4 hours, or low setting for 6 to 8 hours.
Top each serving with a dash of sour cream and cilantro. Serve with a green salad.
You can, of course, use a normal heavy bottomed saucepan if you don't have a slow cooker. Simmer with a lid on, at the lowest heat point that keeps the Chilli simmering. Don't leave unattended as it may catch on the bottom. Stir every 10 - 15 minutes.
Simmer for 35 to 40 minutes, turn off the heat and allow to sit for another 30 minutes.
Reheat before serving.
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