It’s certainly getting a little chilly outside on the East coast… perfect weather for some actual chili. After tasting a friend’s pumpkin version (delicious!) last weekend, I was in the mood for more chili this week. Since butternut squash and sweet potatoes are in season right now, there was already a supply in the pantry to get this recipe going…
Sweet & Savory Chili
Adapted From: Skinnytaste No Bean Chili
Serves: 6 (or 2-4 with leftovers for lunches that week)
(2) 16 oz 94% lean ground turkey
Sea salt, to taste
1 yellow onion, chopped
6 cloves garlic, minced
(2) 10 oz can Rotel mild tomatoes with cilantro
(2) 8 oz can tomato sauce
1 cup water
2 tsp cumin, or to taste
1 tsp chili powder
1 tsp paprika
2 bay leaves
1 medium sweet potato, peeled and diced into ½ -inch cubes
1 butternut squash, peeled and diced into ½-inch cubes
In a large pot or skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.
When meat is browned and cooked through, add onion and garlic; cook 3 minutes over medium heat. Add the cans of Rotel tomatoes, sweet potato, butternut squash, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaves.
Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally. Remove bay leaves and serve.
This was recipe was easy & delicious (and reheats really well). I highly recommend it as well as everything else I’ve made from Gina’s Skinnytaste website!
For athletes working out 1.5-2 hours per day, add beans or corn into the chili OR some cornbread on the side for increased carbohydrates (aka fuel or energy).