Sweet Potato And Ground Turkey Chili

Ingredients

2 tablespoons extra-virgin olive oil

2-lbs ground turkey

3 medium sweet potatoes peeled and cut into 1-inch cubes

1 medium red or white onion diced

3 garlic cloves minced

4 celery stalks chopped

3 carrots peeled and chopped

1 red bell pepper seeded and chopped

14.5-ounce diced tomatoes, 1 can

3 cups low-sodium chicken broth

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon fine sea salt optional

fresh cilantro chopped, for garnish (optional)

Directions

1. Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the ground turkey. Cook for 2 minutes, using a wooden spoon to break up the meat and keep it from sticking to the pot.
2. Press Cancel and add the sweet potatoes, onion, garlic, celery, carrots, bell pepper, tomatoes, and chicken broth to the pot.
3. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure t
4. The steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
5. Unlock and remove the lid. Stir in the cumin, chili powder, and salt (if using).
6. Serve immediately garnished with fresh cilantro or place the chili in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.

Recipe Notes

Advance Prep Time: Chop all the vegetables and store them in an airtight container in the refrigerator for up to 1 week before cooking. Meal Prep Time: You can serve this chili with cooked brown rice (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 22) or basmati rice.  It also goes well with a few slices of fresh avocado per serving.

PER SERVING Calories: 230; Fat: 6g; Carbohydrates: 16g; Fiber: 3g; Protein: 29g; Sodium: 138mg

Prep Time:  10 minutes

Cook Time:  15 minutes

Serves: 8

By:  The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest