30-60 min8 servingsAmerican

Sweet Potato And Ground Turkey Chili

By Carrie Forrest

8 servings

30-60 min

Easy

Recipe Details

Course: Dinner, Lunch

Difficulty: Easy

Prep Time: 10 min

Cook Time: 15 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Dairy Free, Gluten Free

Yield: 8 servings

Ingredients

2 tbsp extra-virgin olive oil
2 lbs ground turkey
3 medium sweet potatoes
1 medium red or white onion
3 garlic cloves
4 celery stalks
3 carrots
1 red bell pepper
14.5 oz diced tomatoes
3 cups low-sodium chicken broth
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp fine sea salt
fresh cilantro

This bean-free chili has tons of flavor and heartiness from the ground turkey, vegetables, and sweet potato. The spices aren’t too strong, so it’s kid friendly as well. As delicious as this chili is, the leftovers almost seem to taste better than the first serving. It is perfect for potlucks, weeknight meals, or anytime you want something easy, hearty, and delicious.

INSTRUCTIONS

Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the ground turkey. Cook for 2 minutes, using a wooden spoon to break up the meat and keep it from sticking to the pot.
Press Cancel and add the sweet potatoes, onion, garlic, celery, carrots, bell pepper, tomatoes, and chicken broth to the pot.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Stir in the cumin, chili powder, and salt (if using).
Serve immediately garnished with fresh cilantro, or place the chili in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.

Notes

ADVANCE PREP TIP: Chop all of the vegetables and store them in an airtight container in the refrigerator for up to 1 week before cooking. MEAL PREP TIP: You can serve this chili with cooked brown rice (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 22) or basmati rice. It also goes really well with a few slices of fresh avocado per serving., PER SERVING Calories: 230; Fat: 6g; Carbohydrates: 16g; Fiber: 3g; Protein: 29g; Sodium: 138mg

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About the chef

Carrie Forrest

Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease. Forrest has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer. Forrest lives with her husband and two rescue cats on California’s beautiful Central Coast.

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