Chipotle turkey chili with jicama-radish salad
Paleo, Dairy-Free, Lean & Clean, Gluten-Free, Soy-Free
30 – 40 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 shallots
- 1 sweet potato
- 1 tablespoon tomato paste
- Turkey chili spice blend (granulated garlic - chili powder - cumin - coriander)
- Chipotle spice blend (chipotle chile powder - sweet smoked paprika) (optional)
- 1 cup diced tomatoes
- 1 cup vegetable broth
- ½ pound jicama
- 2 or 3 red radishes
- 1 lime
- 3 or 4 sprigs fresh cilantro
- ½ teaspoon sumac
Make It Leaner
Use just 1 teaspoon oil in Step 3 when preparing the jicama-radish salad to shave off 20 calories and 2.5 grams of fat from each serving. To slash another 170 calories and 9 grams of fat per serving, serve only two-thirds of the chili and save the rest for lunch the next day.
Calories: 520, Protein: 31g (62% DV), Fiber: 12g (48% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 490mg (20% DV), Carbohydrates: 39g (13% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV).