Spicy chipotle turkey chili with jicama-radish salad
Paleo, Gluten Free, Dairy Free, Soy Free, Spicy
30 – 40 Minutes
This one-pot paleo-friendly chili takes only about half an hour to come together. Sweet potato in the chili and the cool, crisp salad help tame the heat.
- 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
- 2 or 3 red radishes
- 1 lime
- ½ pound jicama sticks
- ½ teaspoon sumac
- Fresh cilantro
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.
Make the chili
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.
Start the jicama-radish salad
- Trim the ends from the radishes; thinly slice the radishes.
- Juice the lime.
Chop the cilantro; finish the salad
- When the chili is almost done, coarsely chop the cilantro; set aside half for garnish.
Nutrition per serving: Protein: 32g (64% DV), Fiber: 13g (52% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 6g, Saturated Fat: 6g (30% DV), Cholesterol: 105mg (35% DV), Sodium: 830mg (35% DV), Carbohydrates: 53g (18% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.