My savior meals: one-pot sweet potato turkey chili
Sharing a series of recipes that I count on regularly that are full of nutrition, don’t sacrifice on the flavor, and are easy to make.
I always thought “eating healthy” meant sad desk salads and dinners with steamed vegetables and fish that had no flavor. In my head, that’s just what you did when you were on a diet. Food was no longer something to enjoy but simply a tool for feeding your body. You get the properly-portioned nutrients you need, then you leave the kitchen and train your brain into thinking you don’t need more. No cheese, no chocolate, no butter. You get it…I’m assuming you’re reading this newsletter because you’ve also been there.
When I finally learned more about nutrition and what it means to actually feed your body well, I learned that all foods truly do fit. So I started developing my own recipes that were full of those good-for-you nutrients without sacrificing on the flavor and the joy. I call these my “savior meals.” They are the reliable recipes I turn to again and again when I want something tasty, filling, nutritious, and most importantly, easy. From one-pot wonders to skillet suppers and even easy lunches and breakfast to throw together on a busy weekday, these are my tried-and-trues that I know I can count on without having to put too much thought into them.
So I figured…why not share some of them with you? If you are also on the hunt for nutritious meals that fill your belly, heart, and soul, save these newsletters somewhere or print out the recipe for later!
First on the docket, my favorite cold-weather meal; a one-pot sweet potato turkey chili. Great to prep for lunches or serves up to six people if you’re hosting and need something easy to make for a small group.
One-Pot Sweet Potato Turkey Chili
Serves 6
Ingredients
2 Tbsp olive oil
1 green bell pepper diced small
1 yellow onion diced small
4 garlic cloves minced
1 lb ground turkey
1 6 oz. can of tomato paste
1 Tbsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin powder
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp ground pepper
2 large sweet potatoes peeled and cubed small
1 28 oz. can of crushed tomatoes
1 15 oz. can of black beans drained
2 cups chicken broth
Shredded cheddar cheese for garnish
Sour cream for garnish
Directions
Heat up the dutch oven on medium-low heat. Add the olive oil.
Cook the green bell pepper, onion, and garlic cloves in the oil until the vegetables are soft—about 5 minutes.
Add in the ground turkey. Divide into small bite-size pieces using a wooden spoon and mix together. Cook for another 3 minutes.
Scoop in the tomato paste, mix together. Cook until the meat is cooked through—about another 3 to 5 minutes.
Sprinkle in the chili powder, paprika, garlic powder, onion powder, cumin, dried oregano, cayenne pepper, salt, and pepper. Mix to combine.
Toss in the sweet potatoes, crushed tomatoes, drained black beans, and chicken broth. Stir to combine.
Turn the heat down low to a simmer and cover with the lid. Cook for 30 minutes, stirring occasionally.
Serve with cornbread. Garnish bowls with shredded cheddar cheese, scallions, and sour cream, if desired.
Catch up on the latest episode of Bite Sized where I speak with registered dietitian Huma Chaudhry about the differences between plant forward and plant based eating, the diet culture nonsense surrounding plant based eating, and how focusing on plants without restricting other foods may be a more inclusive solution.
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