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Sweet Potato Turkey Chili

adapted from Coco Et Sel

Ingredients

  • 1 tablespoon grass-fed ghee
  • 1 lb pastured ground turkey or chicken
  • 1 medium onion diced
  • 1 jalapeño pepper diced
  • 4 garlic cloves minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon chipotle chili powder optional if you want more spice
  • pinch of cloves
  • 1 cinnamon stick
  • 2 teaspoon sea salt
  • freshly ground black pepper
  • 14 oz can of diced tomatoes
  • 2 cups chicken bone broth or filtered water
  • 2 cups cooked, soaked and sprouted beans I like pinto or flor de mayo
  • 1 lb sweet potatoes peeled and grated (about 4 cups)
  • Toppings: raw cheese, avocado, cilantro, masa chips, sour cream

Instructions

  • Heat the ghee in a large pot over medium heat. Add the turkey meat, breaking it up with a wooden spoon.
  • When the meat is mostly cooked, Add the onion and jalapeño and cook until the onion is translucent, about 6 minutes.
  • Add the garlic, spices, salt and pepper to taste and cook for a minute. Add the tomatoes and their juice and cook for another minute or two.
  • Add the beans, sweet potatoes, and broth to the pot. Bring to a boil, lower the heat to a low simmer and covered for an hour.
  • Allow to sit for a few minutes to continue to thicken. Serve with your favorite toppings.