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Chili is a fantastic recipe to cook now and save for later.

Leftovers can be taken to work the next day and reheated easily in the microwave, then served with a side salad. You can also freeze it in single-serve or family-size containers for when you're too busy to cook.

Nutrition information (per serving, not including optional ingredients)

Calories: 256; total fat: 8g; protein: 17G; carbs: 27g; sugar: 6g; fiber: 7g

Recipe and photo by Dixya Bhattarai, R.D., of Food, Pleasure, and Health.

Makes 8 Servings
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Cook Time: 
1 lb lean ground turkey (98% lean is recommended)
1 (28 oz) can diced fired roasted tomatoes
1 (15 oz) can kidney beans, drained, rinsed (or no added salt)
1 large onion, chopped
4-5 garlic cloves, minced
2 medium sweet potatoes, cubed
2 cups low sodium chicken broth
1 (7.5 oz) jar chipotle peppers in adobo sauce, chopped (use less if you don’t like it spicy)
1 Tbsp canola oil
2 tsp cumin
2 tsp oregano
Salt and pepper to taste
Optional toppings: Yogurt, sour cream, cheese
How to make it 

In a large sauce pan, sauté onions until translucent, then add garlic.

Place turkey in the pan, and let it cook until evenly brown.

Stir in sweet potatoes for 5-7 minutes.

Add tomatoes, beans, spices, and chipotle pepper to the pot.

Pour in broth, bring to a boil, then reduce heat and let it simmer.

Simmer for 45-50 minutes or until it reaches thick consistency.

Remove from heat. Serve with a dollop of sour cream or yogurt, and sprinkle cheese on top (all optional).