I wanted to make a healthier chili, so I used my basic recipe here and changed out some ingredients. I was worried about the sweet potatoes getting soggy, but they were perfectly cooked through and kept their shape. Ground turkey replaces beef, and brown rice and yams are added. This hearty, flavorful chili was devoured by husband & little girls alike! Ada liked the sweet potatoes but Lola did not. I’m sure she’ll warm up to them one day like I did :) The rice absorbs quite a bit of the liquid after being refrigerated, so it wouldn’t be as soupy the next time around. If you’re planning on freezing it, I would add the rice and sweet potatoes after thawing. Everything else should freeze well. It makes a ton of chili! We ate it topped with avocados, cilantro, and lime. We ate the leftovers burrito-style, wrapped in a whole wheat tortilla with cheese, cilantro, and ranch dressing. It also made an appearance in lunch today, sandwiched in between chips & cheese for some crazy delicious nachos! I told you it makes a ton :)
Turkey Sweet Potato Chili
- 2 lbs. ground turkey
- 2 cups diced yellow onion
- 1 large sweet potato diced
- 2 15 1/2 oz cans seasoned pinto beans
- 1 15 1/2 oz can pink kidney beans
- 1 14 1/2 oz can Mexican or Italian-style stewed tomatoes
- 1 14 1/2 oz can diced tomatoes
- 1 14 1/2 oz can tomatoes with chiles
- 1 4 1/2 oz can diced green chiles
- 1/2 package taco seasoning mix roughly 2 Tablespoons
- 1 1 oz package ranch salad dressing mix
- 1/2 cup brown rice
Brown ground turkey and onions in a large skillet. Drain, then transfer browned turkey and onions to a large slow cooker. Add the sweet potato, beans, tomatoes, green chilies, taco seasoning, ranch dressing mix, brown rice, and cook in a slow cooker on high for 4 hours or low for 6-8 hours. Top with avocado, cilantro, lime, and enjoy!
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