- 1 LB. Extra Lean Ground Turkey
- 1 White Onion (chopped)
- 8 Garlic (cloves, minced)
- 1 Bell Pepper (chopped)
- 1/4 Cup Parsley (diced)
- 2 Jalapeno Pepper (de-seeded and chopped)
- 3 Cups Diced Tomatoes
- 1/3 Cup Chili Powder
- 2 TSP Cumin
- 4 Cups Vegetable Broth
- 2 Cups Red Kidney Beans (cooked, drained and rinsed)
- 2 Cups Green Lentils (cooked, drained and rinsed)
- 4 Sweet Potato (optional)
- 1 Avocado (peeled and diced, optional)
- 1/2 Cup Salsa (optional)
- Place a large pot over medium heat. Add ground turkey, onion, garlic, bell pepper, parsley, and jalapenos. Cook and stir occasionally until turkey is cooked.
- Stir in tomatoes, chili powder and cumin. Cook for another 2 to 3 minutes.
- Add the vegetable broth. Add the beans and lentils and bring to a boil over high heat. Reduce heat. Cover and let simmer for 1 hour.
- In the meantime, preheat oven to 400ºF (204ºC). Pierce each sweet potato several times with a fork. Place potatoes on a baking sheet and bake for 45 minutes. (Note: This step is optional, the chili can be served with or without the sweet potatoes. It is just a fun touch!)
- Remove sweet potatoes from oven. Make a slit in the top and use a spoon to carve out the majority of the sweet potato ﬂesh to make a bowl. Be sure to leave some ﬂesh in the potatoes so the bowl holds it shape and it will absorb the yummy ﬂavor of the chili. Place the ﬂesh in a bowl and set aside. (Don't throw it out! Use it to make sweet potato hummus or a mashed sweet potato side with a meal later on!)
- Ladle your chili into your sweet potato bowls and top with diced avocado and salsa, optional.