Turkey, Sweet Potato, Chickpea, and Kale Chili

155

Turkey, Sweet Potato, Chickpea, and Kale Chili

Servings 6 servings

Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1 pound ground turkey
  • 1 (28 ounce) can whole peeled tomatoes
  • 2 (15 ounce) cans garbanzo beans, drained and rinsed
  • 2 cups chicken or turkey stock
  • 2 medium sweet potatoes, peeled and 1/2-inch cubed
  • 2 tbsp tomato paste
  • 2 cups 2 cups shredded kale
  • toppings: shredded cheddar cheese, sour cream, cilantro, tortilla chips

Instructions

pressure cooker directions:

  • warm oil on sauté mode. cook onion, garlic, chili powder, cumin, paprika, salt, and cayenne for 3 to 5 minutes until onion is softened. add turkey and stir until cooked through. scrape up any burnt bits from bottom of pot.
  • stir in tomatoes, stock, tomato paste, sweet potatoes, and garbanzo beans. seal lid and pressure cook on high for 10 minutes. allow pressure to naturally release if you have time, otherwise a quick release is fine here.
  • stir kale into chili. if not thick enough for your liking, turn on sauté mode and continue cooking until thickened. don’t stir too much or the sweet potatoes will fall apart.
  • serve with desired toppings.

stovetop directions:

  • warm oil in a large heavy-bottomed pot (preferably a Dutch oven) over medium heat. cook onion, garlic, chili powder, cumin, paprika, salt, and cayenne for 3 to 5 minutes until onion is softened. add turkey and stir until cooked through. scrape up any burnt bits from bottom of pot.
  • reduce heat to medium-low and stir in tomatoes, stock, tomato paste, sweet potatoes, and garbanzo beans. cover and cook for 20 minutes.
  • remove lid and cook for an additional 5 to 10 minutes. when sweet potatoes are tender and chili is thickened to your liking, you’re ready to eat!
  • serve with desired toppings.
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1 pound ground turkey
  • 1 (28 ounce) can whole peeled tomatoes
  • 2 (15 ounce) cans garbanzo beans, drained and rinsed
  • 2 cups chicken or turkey stock
  • 2 medium sweet potatoes, peeled and 1/2-inch cubed
  • 2 tbsp tomato paste
  • 2 cups 2 cups shredded kale
  • toppings: shredded cheddar cheese, sour cream, cilantro, tortilla chips
Author: Caroline Chambers

Leave a Reply

Your email address will not be published.

Recipe Rating




Like
Close
Caroline Chambers © Copyright 2020. All rights reserved.
Close