To me there is nothing more comforting than a nice, warm, hearty bowl of chili. Just because a recipe is hearty and comforting doesn’t mean it has to be chock-full of calories. Today I am sharing with you a healthy, lightened up version of chili that is full of good for you ingredients.
Sweet Potato, Quinoa, and Turkey Chili
recipe adapted via Iowa Girl Eats
- 1 lb ground turkey
- 1 small onion, chopped
- 3 garlic cloves, minced
- 3 c vegetable broth
- 28 oz can crushed tomatoes
- 15 oz can baked beans (I used Bush’s Vegetarian Baked Beans)
- 1 c uncooked quinoa, rinsed
- 1 large sweet potato, peeled and chopped
- 1.5 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp red chili pepper flakes
- salt and pepper, to taste
- Toppings: shredded cheese, chopped avocado, sour cream, tortilla chips
- Add ground turkey and onion to a large soup pot over medium-high heat. Season with salt and pepper then cook until meat is no longer pink, breaking turkey up as it cooks. Add garlic then cook for another minute. Drain the fat off the meat and add back to pot. Reduce heat to low and add in vegetable broth, crushed tomatoes, baked beans, sweet potato, and seasonings. Let simmer for 30-45 minutes until sweet potatoes are fork tender.
- Meanwhile in a separate saucepan bring quinoa and 2 cups of water to a boil. Reduce heat to low, cover and simmer for about 10-15 minutes until liquid is absorbed. Fluff with a fork.
- Add quinoa to the chili towards the end of cooking and adjust seasonings to your preferred taste.
- Serve hot with desired toppings.
Note: This chili can easily be made vegetarian by omitting the ground turkey. The beans and quinoa provide enough protein and make this chili filling enough on their own.