Starting the new year off with a few new easy and healthy recipes never hurts. Turkey Chili is perfect for the cooler weather and it still has a satisfying feeling of comfort foods.
I’ve been making this Turkey Chili recipe for years and it never gets old. My recipe book is full of so many wonderful recipes from family members and friends throughout the years. My personal trainer Niki Lewis gave me this recipe, I know I can always count on her for easy and healthy recipes.
Another great advantage of this recipe is that it makes about six servings, so I can meal prep for the week and enjoy for lunch or dinner because it reheats so well.
Here is a complete list of the items you will need to buy at the grocery store and a overview of the recipe.
- Olive Oil
- weet Potato
- Fresh Cilantro
- Black Beans
- Ground Turkey
- Spices: Chili Powder, Cumin, Chipolte Chili, Salt
- 1 tsp Olive Oil
- 1 large Sweet Potato (peeled and cubed)
- 4 Garlic Cloves (minced)
- 2 Tbsp Chili Powder
- 4 tsp Cumin
- 1/2 tsp Chipolte Chili
- 1/4 tsp Salt
- 2 1/2 C. Water
- 2 Cans of Black Beans
- 4 tsp. Lime Juice
- 1/2 C. Fresh Cilantro
- 1 lb. Ground Turkey (Optional)
When I start to prepare any meal, I always start with setting out every ingredient and grabbing any measuring spoons, knives, mixing bowls and kitchen gadgets. I basically prepare my kitchen counter like I’m cooking on the Food Network. (A girl can dream, right?)
Once I know I have every recipe ingredient and kitchen tool I need to make the recipe, I set the ingredients in the order that I will use them. I know this seems like overkill, but if you organize all of your ingredients and tools on the front side, you will save time preparing the meal. You won’t find yourself panicking when a pot is boiling over and you can’t find the next ingredient for your recipe.
This recipe is simple, so the premeal prep was easy. I start this recipe by measuring out all of the spices, combining them into a small bowl and setting them aside. Next, I peel the sweet potato, cube and set aside. Finally, I mince the garlic, chop the cilantro and juice a fresh lime.
I use a large stockpot for this recipe and turn the burner on medium/high heat. Adding a tablespoon of olive oil, I then add each ingredient, starting with the sweet potato and spices. Next, I add water and fresh lime juice. The last two ingredients I add are the two cans of black beans and the cilantro.
I bring the stockpot to a simmer and in a separate, medium-sized saucepan I brown the turkey. The turkey is optional but I like adding the extra protein if I have it available. Once the turkey is browned I add it to the stockpot and simmer until the sweet potatoes are tender (approximately 30 minutes). I use the good old “fork test” to see if they are tender.
Click HERE to download and print the recipe.
Ok quick sidebar, bonus or kitchen tip, however, you want to look at it. I have the All-Clad Stainless Steel ten-pieces cookware set from Williams Sonoma and I love them! If you are going to cook, I feel like you need to have quality cookware. This is an item that I would highly recommend investing in for your kitchen.