YOUR SOLIN GENERATED RECIPE
Sweet Potato and Black Bean Chili
Hearty ground turkey and black beans simmered with tender sweet potatoes in a smoky, aromatic tomato broth that warms you from the inside out.
INGREDIENTS
5 oz Ground turkey (93% lean)
0.5 cup Canned black beans
0.5 cup Sweet potato
0.5 cup Tomato sauce
0.25 tsp Extra virgin olive oil
0.25 cup Red onion
0.25 cup Red bell pepper
1 clove Garlic
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Water
0.25 cup Plain Greek yogurt (0% fat)
PREPARATION
Peel the sweet potato and dice into small 1/2-inch cubes. Finely dice the red onion and bell pepper, and mince the garlic.
Heat the olive oil in a medium pot over medium heat. Add the onion and bell pepper, sautéing for 3-4 minutes until softened.
Add the ground turkey to the pot. Cook, breaking it up with a wooden spoon, until browned and no longer pink.
Stir in the minced garlic, chili powder, cumin, smoked paprika, sea salt, and black pepper. Toast the spices for 1 minute until fragrant.
Add the diced sweet potato, rinsed black beans, tomato sauce, and water to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
Remove from heat and let the chili sit for 2 minutes to thicken slightly.
Transfer to a bowl and top with the plain Greek yogurt before serving.