Chipotle turkey chili with cucumber-sumac salad
Diabetes-Friendly, Dairy-Free, Soy-Free, Gluten-Free, Paleo, Lean & Clean
30 – 45 Minutes
Cook up some contest-worthy chili with our signature spice blend, ground turkey, and sweet potato for a paleo, clean-eating champion of a dinner.
In your bag
- 10 ounces ground turkey
- 1 or 2 organic shallots
- 1 organic sweet potato
- 2 tablespoons tomato paste
- Sun Basket smoky chili spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
- 1 teaspoon chipotle chile powder (optional)
- 1 cup diced tomatoes
- 1 organic cucumber
- 4 or 5 sprigs organic fresh cilantro
- 1 teaspoon sumac
To get dinner on the table even faster, start cooking the chili (Step 2) after preparing the ground turkey and shallots in Step 1. Prep the sweet potato while the turkey and shallots cook.
Make It Leaner
Stretch this dish into 3  portions and each serving drops to just 360 calories and 18 grams of fat.
Make It Ahead
The chili (Steps 1 and 2) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chili, adding 1 to 2 tablespoons water as needed to loosen it, as you proceed with the rest of the recipe (Step 3).
Calories: 470, Protein: 35g (70% DV), Fiber: 9g (36% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 95mg (32% DV), Sodium: 270mg (11% DV), Carbohydrates: 43g (14% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
This recipe meets the American Diabetes Association Nutrition Guidlines