It's that time of year again here in Kansas - FREEZING! 🥶 No snow. No ice. Just frigid temperatures that have me keeping my slippers on all the time and fighting with my husband to keep the thermostat turned up! And if you're living or from the Midwest, you know that cold weather means everyone brings out their crockpots to make CHILI!
1 Tbsp. + 1 tsp. olive oil
1 lb. raw 93% lean ground turkey breast
1 medium onion chopped
1 medium red bell pepper chopped
1 (10-oz.) can diced tomatoes and chilies (like Rotel®)
1 (8-oz.) can all-natural tomato sauce no salt or sugar added
2 small sweet potatoes cut into 1-inch cubes
¾ cup water
1 Tbsp. chili powder
½ tsp. ground cumin
¼ tsp. ground paprika
½ tsp. sea salt (or Himalayan salt)
2 Tbsp. finely chopped flat leaf (Italian) parsley (optional)
Heat oil in a large saucepan over medium-high heat.
Add turkey; cook, stirring frequently, for 4 to 5 minutes, or until turkey is browned.
Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add tomatoes, tomato sauce, water, sweet potatoes, chili powder, cumin, salt, and paprika. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 20 to 25 minutes, or until sweet potatoes are tender.
Evenly divide chili into four serving bowls; garnish with parsley, if desired.
Note: This recipe could also easily be made in the crockpot. Just follows steps 1-3 and them pop everything in the crockpot for about 2 hours on high or 4 hours on low. Again, until the potatoes are tender.
Portion Fix Containers: 1 Green, 1 Red, 1 Yellow, 1 tsp.
2B Mindset Plate: Add a small side salad or more veggies to make this a great lunch option.
Recipe and photo from Beachbody's blog here.