YOUR SOLIN GENERATED RECIPE
Sweet Potato and Black Bean Turkey Chili
Slow-simmered ground turkey and sweet potatoes in a smoky tomato broth, finished with fiber-rich black beans for a velvety and comforting texture.
INGREDIENTS
6 oz Ground turkey
0.25 cup Black beans
0.5 cup Sweet potato
0.5 cup Tomato puree
0.25 cup Yellow onion
1 clove Garlic
0 tsp Olive oil
1 tsp Chili powder
0.5 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Water
PREPARATION
Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
Add the ground turkey and cook, breaking it into small crumbles with a spatula, until it is thoroughly browned and no longer pink.
Toss in the diced yellow onion and minced garlic, sautéing for about 3 to 4 minutes until the onions are soft and aromatic.
Stir in the diced sweet potato, rinsed black beans, tomato puree, chili powder, cumin, sea salt, and black pepper until well combined.
Pour in the water and bring the chili to a boil, then immediately turn the heat down to low and cover the pot with a tight-fitting lid.
Simmer for 20 to 25 minutes until the sweet potatoes are fork-tender and the sauce has reached a thick, rich consistency.