2 small sweet potatoes, peeled and shredded (about 4 cups)
Diced avocado, fresh cilantro, and Greek yogurt, for topping (optional)
Calories per serving 259
Fat per serving 9g
Saturated fat per serving 2g
Cholesterol per serving 42mg
Fiber per serving 8g
Protein per serving 18g
Carbohydrates per serving 29g
Sodium per serving 677mg
Iron per serving 3mg
Calcium per serving 76mg
How to Make It
Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon.
Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute.
Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour.
Taste and season with additional salt and pepper. Serve with toppings, if desired.