PREP: 15 minutes
COOK: 1 hour
Nut-Free, Egg-Free, Gluten-Free
yellow onion, diced
red bell pepper, diced
garlic clove, minced
sweet potatoes, peeled and diced
15-oz can black beans, drained and rinsed
15-oz can kidney beans, drained and rinsed
28-oz can diced tomatoes
28-oz can crushed tomatoes
sour cream for serving
chopped fresh chives for serving
In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the onion and bell pepper and cook, stirring often, until they have softened, about 4 minutes. Add the garlic and cook for another 30 seconds. Add the ground turkey and cook, breaking it up with the side of a spoon, until it is no longer pink, about 6 minutes. Stir in the chili powder, ground cumin, and garlic powder and cook for another minute.
Add the sweet potatoes, kidney beans, black beans, crushed tomatoes, diced tomatoes, and chicken broth and stir well to combine. Bring the mixture to a boil, then reduce the heat to medium and allow it to simmer, stirring regularly, for at least 30 minutes or up to 2 hours. Season liberally with salt and pepper.
Enjoy immediately topped with sour cream and chives. Store the leftovers in the refrigerator for up 3 days or in the freezer for up to 6 months.
|Total Fat (g)||13|
|Saturated fat (g)||3|
|Trans fat (g)||0|
|Total Carbohydrate (g)||43|
|Dietary Fiber (g)||10|
|Total Sugars (g)||8|
|Added Sugars (g)||0|
|Vitamin D (mg)||0|
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