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Vegetable Quinoa Tabbouleh
Sweet Potato And Ground Turkey Chili
| By : |
This bean-free chili has tons of flavor and heartiness from the ground turkey, vegetables, and sweet potato. The spices aren’t too strong, so it’s kid friendly as well. As delicious as this chili is, the leftovers almost seem to taste better than the first serving. It is perfect for potlucks, weeknight meals, or anytime you want something easy, hearty, and delicious.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
8 servings
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Ingredients
- 2 tbsp 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 oz diced tomatoes
1 can - 3 cups low-sodium chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp fine sea salt optional
- fresh cilantro chopped , for garnish (optional)
Ingredients
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Instructions
- 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.
- Press Cancel and add the sweet potatoes, onion, garlic, celery, carrots, bell pepper, tomatoes, and chicken broth to the pot.
- Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Unlock and remove the lid. Stir in the cumin, chili powder, and salt (if using).
- 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 TIP: Chop all of the vegetables and store them in an airtight container in the refrigerator for up to 1 week before cooking. MEAL PREP TIP: You can serve this chili with cooked brown rice (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 22) or basmati rice. It also goes really well with a few slices of fresh avocado per serving.
PER SERVING Calories: 230; Fat: 6g; Carbohydrates: 16g; Fiber: 3g; Protein: 29g; Sodium: 138mg
Author Bio:
Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease.
Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer.
Book Description:
Healthy, ready-to-go meals―Instant Pot® fast
Healthy eating is suddenly fast and simple with The Healthy Meal Prep Instant Pot Cookbook. Combining the speed and ease of Instant Pot® cooking with meal prep hacks, this Instant Pot cookbook will have you fixing great food that’s good for you in no time. You’ll also have plenty left for ready-to-go meals so you eat well all week long.
Never used an Instant Pot®? Don’t know much about meal prep? The Healthy Meal Prep Instant Pot Cookbook teaches you everything you need to know. From proper food storage to multitasking with your multicooker, discover how perfectly healthy meal prep and the Instant Pot® go together.
The Healthy Meal Prep Instant Pot Cookbook includes:
• BECOME AN INSTANT POT® PRO―Become an electric pressure cooker expert with handy guides and tips―plus recipes developed specifically for the Instant Pot®.
• MASTER MEAL PREP―Learn the secrets of advanced preparation, planning, and storage that make meal prepping a snap inside this Instant Pot cookbook.
• 75 RECIPES―From Spicy Sausage and Potato Hash to Lemon-Garlic Shrimp Scampi, enjoy delicious food that tastes just as great when you bring it back out of your fridge or freezer for grab-and-go meals.
Make healthy meal prep easier than ever with the Healthy Meal Prep Instant Pot Cookbook.
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very Meh…considering the expense of ground turkey, Im pretty disappointed. Cooked it exactly like recipe. The sweet potatoes disappeared and it needs a lot more seasoning. If I made it again, I would cut the potatoes larger than the rest of the veggies and add a lot more seasoning. Also, since it was quite watery, maybe a tablespoon or two of tomato paste?
Hi SRHarris,
Everyone palate is different. If you prefer more spices feel free to increase the amount of spices to suit your preference. You are correct, the size of the sweet potatoes are important, that is why it is mentioned to cut into inch by 1 inch cubes to ensure they maintain their shape. Pressure cookers, cook by thickness, the thinner a food item is cut the quicker it will cook and vice versa.
This was okay tastewise. Definitely needs more seasoning.
Next time i’d pressure cook for 8 mins instead of the 10, the sweet potatoes disappeared, and the veggies turned to mush.
Absolutely delicious and makes several meals. Couldn’t be easier.
Delicious and easy. I add additional garlic, chili, and salt. It might be a bit bland for some without the extra seasoning
Best to use more seasoning. Perhaps 4x
It was good. Needed more spice, like black pepper if you do not use bell peppers. I used one large sweet potato and one cam of beans.
I thought this was pretty delicious. It was a bit bland so I added some more salt, pepper and some red pepper flakes to give it a little spice. I will be making it again.
Pretty good dish. I doubled the spices and still found it on the bland side though. I added more salt and some black pepper after testing it. I would make it again but kick it up a it more even for my taste.
I really enjoyed this recipe. Was looking for a healthy chili that my 1 year old could eat. Served it with brown rice and it was a huge hit. Tons of seasoning not needed, but does need more spice if you like it hotter.
Delicious! I have an 8 qt. Instant Pot. DO NOT DOUBLE THE RECIPE. Don’t double it in an 8 qt. much less in a 6 qt. I did, and I couldn’t add the tomatoes! (I cook for 6 people). I increased the ground cumin and the chili powder to a tablespoon each. Sea salt remained at 1/2 tsp. And do note, don’t add the entire quart box of chicken broth, YOU ONLY NEED 3 CUPS!! Anyways, it tasted super delicious even though I didn’t add the tomatoes. My finicky 14-year-old enjoyed this dish. Recipe is a keeper.
This recipe was simple and easy to make, however like some other reviews it was pretty bland tasting. I only used 2 sweet potatoes, added a 10oz can of Rotel diced tomatoes and green chilis. I doubled the original seasoning and tasted. Still bland. So just kept adding more to taste. However, I also added lots of paprika, some chipotle chili powder, lots of black pepper, cinnamon and nutmeg. Im happy with how it tastes now. But this recipe is a good base for you to make it your own!
The recipe was great, but I cannot believe that nobody commented on the grossly under estimated “total cook time: 25 minutes.” !!!! Between the chopping/prep time, and the amount of time that it took for the pressure to build up enough to even get to the pressure cooking stage/function for the 10 min cooking — this recipe takes a solo chef about two hours total. And i did 4x the spice.
Was ok. I tripled the seasoning based on other comments & added them at sautee stage vs at end. Adding all the seasoning after the dish is cooked made no sense to me. Was pretty watery. Better next day for sure.
Really good. The more vegetables the better it is. This recipe is on my go to meals.
Really good and nice blend with the sweet potatoes.
I agree with many of the other reviews- it needs more of a kick, and add the spices with the vegetables. I used a teaspoon of each of the following: chili powder, chipotle chili powder, and cumin. Also added a healthy sprinkle of red pepper flakes, and the consensus was that it had just enough of a kick. I wanted it a bit thicker so i added a tbs of cornstarch dissolved in two tbs of cold water.
The whole family liked this one! Though we all agreed that next time the cook time should be reduced a few minutes… the sweet potatoes were a little too soft for our liking.
Watery and tasteless. Any Chili should be made with the spices from the start not the end of the recipe. Took about an hour to prep all of the vegetables too. Disappointed after all the effort and time I put in to this one.
We really enjoyed this! Like others said I would cut sweet potatoes a little bigger and add a little more seasoning. But really good as is!
I would advise the following:
1-use less broth 1.5-2 cups if you want it less watery. Or use a cornstarch or flour slurry to thicken after finished.
2. Perhaps cook on low setting instead of high to have less mushy vegetables.
3. Double or triple spices added, and add others you would use in other chilli.
4. May want to drain excess liquid from sautéed meat before second step.
5. A dollop of sour cream to finish would be good also.
Otherwise, delicious recipe with rice or a baguette.