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.
Ingredients
For the Chili
1 Tbsp Olive Oil
1.5 lb ground turkey lean
2 Tbsp Chili Powder
3 tsp ground cumin
1 red onion finely diced
3 cloves garlic minced
0.5 lb sweet potatoes cubed
¼ cup quinoa
2 can Tomatoes chopped
1 can black beans
4 oz Tomato Puree
½ cup Vegetable Stock
¼ tsp sea salt
¼ tsp black pepper
Garnish (Optional)
1 Tbsp sour cream
2 Tbsp cilantro fresh and chopped (or torn)
Instructions
- Heat the 1 tablespoon Olive Oil in a large fry pan over a medium high setting.
- Add the 1 Red Onion and the minced 3 cloves Garlic to the pan. Sauté until the onion becomes translucent and starting to caramelize. We are looking for golden brown not burnt;
- Add the 4 oz Tomato Puree and sauté with the onion and garlic for 2 or 3 minutes. It will become glossy and a deeper color.
- Add the 1.5lb ground turkey, 2 Tbsp Chili Powder and 3 tsp ground cumin 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, 0.5 lb sweet potatoes, ¼ cup Quinoa uncooked, canned 2 cans Tomatoes, 1 can black beans, ½ cup Vegetable Stock, ¼ teaspoon Salt and ¼ teaspoon Black 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 1 tablespoon Sour Cream and 2 Tbsp cilantro. Serve with a green salad.
Notes
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 Chili 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.
YOUR RECIPE NOTES:
Nutrition
Calories: 294kcalCarbohydrates: 28gProtein: 33gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 64mgSodium: 307mgPotassium: 840mgFiber: 7gSugar: 4gVitamin A: 6361IUVitamin C: 5mgVitamin D: 0.5µgCalcium: 60mgIron: 4mg
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