Spicy chipotle turkey chili with jicama-radish salad

Paleo, Gluten Free, Dairy Free, Soy Free, Spicy

2 Servings, 640 Calories/Serving

30 - 40 Minutes

Chili can be a surprisingly divisive dish. Regional variations exist around the country. From Texas red chili made with meat and no beans, to sweet Cincinnati chili made with cocoa powder, each version claims to be the best. We think this is the One Chili to Rule Them All. You can control the heat by using only a portion of the chipotle (we don’t recommend skipping it, as we love its smoky flavor). A cool, crisp side salad of jicama and radishes also helps tame the heat.

Ingredients

  • 10 ounces ground turkey
  • 1 or 2 shallots
  • 1 chipotle chile in adobo
  • 1 sweet potato
  • 1 tablespoon tomato paste
  • Chili spice blend (chili powder - granulated garlic - cumin - coriander)
  • 1 cup diced tomatoes
  • 1 cup vegetable broth
  • ½ pound jicama
  • 2 or 3 red radishes
  • 1 lime
  • ½ teaspoon sumac
  • Fresh cilantro

Instructions

1

Prep the chili ingredients

  • Cut off a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
  • Peel and finely chop the shallots to measure ¼ cup.
  • Finely chop the chipotle chile.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half into ½-inch cubes.

2

Make the chili

In a large sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the turkey and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the tomato paste, chili spice blend, and as much chipotle chile as you like and cook until fragrant, about 1 minute.
Stir in the sweet potato, diced tomatoes, vegetable broth, and 1 cup water. Season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sweet potato is tender and the chili has thickened, 20 to 25 minutes.
While the chili simmers, prepare the jicama-radish salad.

3

Start the jicama-radish salad

  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick sticks.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Juice the lime.
In a medium bowl, stir together the jicama, radishes, lime juice, sumac, and 1 tablespoon oil. Season to taste with salt and pepper.

4

Chop the cilantro; finish the salad

  • When the chili is almost done, coarsely chop the cilantro; set aside half for garnish.
Stir half of the cilantro into the jicama-radish salad.

5

Serve

Transfer the chili to individual bowls and garnish with the remaining cilantro. Serve the salad on the side.

Nutrition per serving: Calories: 640, Protein: 32g, Total Fat: 34g, Monounsaturated Fat: 21g, Polyunsaturated Fat: 6g, Saturated Fat: 6g, Cholesterol: 105mg, Carbohydrates: 50g, Fiber: 13g, Sugar: 15g, Added Sugars: 0g, Sodium: 820mg

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