Sweet Potato Chili Bowls
Savor the comforting flavors of our Sweet Potato Chili Bowls. Packed with tender sweet potatoes, hearty beans, and a blend of spices, this delicious chili is perfect for a warm, satisfying meal that's both nutritious and full of flavor.
Ingredients
- 1 lb. extra lean ground turkey
- 1 white onion (chopped)
- 8 garlic (cloves, minced)
- 1 bell pepper (chopped)
- 1/4 cup parsley (diced)
- 2 jalapeno pepper (de-seeded and chopped)
- 3 cups diced tomatoes
- 1/3 cup chili powder
- 2 tsp cumin
- 4 cups vegetable broth
- 2 cups red kidney beans (cooked, drained and rinsed)
- 2 cups green lentils (cooked, drained and rinsed)
- 4 sweet potatoes (optional)
- 1 avocado (peeled and diced, optional)
- 1/2 cup salsa (optional)
Directions
Serves 8
- Place a large pot over medium heat. Add ground turkey, onion, garlic, bell pepper, parsley, and jalapenos. Cook and stir occasionally until turkey is cooked.
- Stir in tomatoes, chili powder and cumin. Cook for another 2 to 3 minutes.
- Add the vegetable broth. Add the beans and lentils and bring to a boil over high heat. Reduce heat. Cover and let simmer for 1 hour.
- In the meantime, preheat oven to 400ºF (204ºC). Pierce each sweet potato several times with a fork. Place potatoes on a baking sheet and bake for 45 minutes. (Note: This step is optional, the chili can be served with or without the sweet potatoes. It is just a fun touch!)
- Remove sweet potatoes from oven. Make a slit in the top and use a spoon to carve out the majority of the sweet potato flesh to make a bowl. Be sure to leave some flesh in the potatoes so the bowl holds it shape and it will absorb the yummy flavor of the chili. Place the flesh in a bowl and set aside. (Don’t throw it out! Use it to make sweet potato hummus or a mashed sweet potato side with a meal later on!)
- Ladle your chili into your sweet potato bowls and top with diced avocado and salsa, optional.
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