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Week of 12/10/18

Slow Cooker (or not) Indian Chili with Ground Turkey
and baked sweet potatoes

Active: 30 Total: 330
Original GF Paleo Vegetarian
Slow Cooker (or not) Indian Chili with Ground Turkey

For a creative twist on chili, we use an Indian flavor profile with garam masala, curry powder, and fresh ginger. Served over buttery, spiced sweet potatoes, you'll love this cozy meal!
Cooking Methods: This recipe includes instructions for using the slow cooker, Instant Pot, or stovetop. Select your preferred method. 

Tags
Low Calorie, Make Ahead, Slow Cooker, Instant Pot Friendly
Proteins
Ground meat
Cuisines
American
Save recipe
115

Ingredients

Metric
Servings:
4
Indian Curry Spice Mix:
  • Garam masala - 2 tsp
  • Curry powder, mild - 2 tsp
  • Cumin, ground - 1 tsp
  • Coriander, ground - 1 tsp
  • Red pepper flakes - 1/2 tsp
  • Salt - 1/2 tsp
Indian Chili with Ground Turkey:
  • Onions, medium - 1 , chopped
  • Bell peppers - 1 , chopped
  • Garlic - 3 cloves , chopped
  • Ginger, fresh - 2 tsp , grated
  • Oil, cooking - 1 Tbsp
  • Turkey, ground - 1 lb
  • Indian Curry Spice Mix (ingredients listed separately) - 5 tsp
  • Tomatoes, crushed (14 oz / 397 g) - 1 can
  • Stock, any type - 2 cups
  • Green onions - 2 stalks , chopped, green and white parts combined
Baked Sweet Potatoes:
  • Sweet potatoes, medium - 4
  • Butter - 1 Tbsp
  • Indian Curry Spice Mix (ingredients listed separately) - 1 tsp

Choose Cooking Method

Prep

  1. Make spice mix - Combine garam masala, curry powder, cumin, ground coriander, red pepper flakes, and salt. (Can be done up to 5 days ahead)

  2. Onions / Bell peppers / Garlic / Ginger - Prep as directed. Combine onions and bell peppers in one container. Combine garlic and ginger in a second container. (Can be done up to 5 days ahead)

  3. Slow-cook chili - Heat a skillet over medium-high heat. Add oil and then onions and bell peppers to heated oil. Saute until softened, ~3 minutes. Add turkey and spice mix (portion for chili). Cook turkey, breaking it apart as it cooks, until browned, 5 to 7 minutes. Transfer to the bowl of a slow cooker. Add crushed tomatoes, garlic, ginger, and stock. Cook on low for 5 to 6 hours or high for 2 to 3 hours. Taste and season with some salt and pepper. (Can be done up to 3 days ahead)

  4. Cook sweet potatoes - Prick sweet potatoes with a knife. Cover with a damp paper towel and microwave on high until tender, 8 to 10 minutes. This will vary based on the size of potatoes; continue cooking until potatoes are soft enough to cut into with a fork. (Alternatively, you can bake the potatoes in a 425F / 218C oven for 45 minutes to 1 hour.) (Can be done up to 5 days ahead)

  5. Green onions - Chop green onions and combine green and white parts. (Can be done up to 2 days ahead)

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Make

  1. Turn on the oven’s broiler.

  2. Melt butter in the microwave just until soft. Stir in spice mix (portion for sweet potatoes).

  3. Slice sweet potatoes in half and place on a sheet pan, cut-side up. Lightly mash the top of the sweet potatoes with a fork (this will create some texture on the surface of the potatoes to soak up butter). Spread butter over top of sweet potatoes.

  4. Transfer potatoes to the oven and broil until the tops are golden brown and toasted.

  5. If chili was cooked ahead of time, warm it on the stove or in the microwave.

  6. Serve chili over sweet potatoes with green onions on the top. Enjoy!

Prep

  1. Make spice mix - Combine garam masala, curry powder, cumin, ground coriander, red pepper flakes, and salt. (Can be done up to 5 days ahead)

  2. Onions / Bell peppers / Garlic / Ginger - Prep as directed. Combine onions and bell peppers in one container. Combine garlic and ginger in a second container. (Can be done up to 5 days ahead)

  3. Cook sweet potatoes - Prick sweet potatoes with a knife. Cover with a damp paper towel and microwave on high until tender, 8 to 10 minutes. This will vary based on the size of potatoes; continue cooking until potatoes are soft enough to cut into with a fork. (Alternatively, you can bake the potatoes in a 425F / 218C oven for 45 minutes to 1 hour.) (Can be done up to 5 days ahead)

  4. Green onions - Chop green onions and combine green and white parts. (Can be done up to 2 days ahead)

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Make

  1. Turn on the oven’s broiler.

  2. Heat a Dutch oven over medium-high heat. Add oil and then onions and bell peppers to heated oil. Saute until softened, ~3 minutes. Add turkey and spice mix (portion for chili). Cook turkey, breaking apart as it cooks, until browned, 5 to 7 minutes. Add crushed tomatoes, garlic, ginger, and stock. Bring to a boil. Cover with a lid and reduce heat to maintain a low simmer. Simmer chili for 20 minutes to let the flavors come together. Taste and season with some salt and pepper.

  3. Melt butter in the microwave just until soft. Stir in spice mix (portion for sweet potatoes).

  4. Slice sweet potatoes in half and place on a sheet pan, cut-side up. Lightly mash the top of the sweet potatoes with a fork (this will create some texture on the surface of the potatoes to soak up butter). Spread butter over top of sweet potatoes.

  5. Transfer potatoes to the oven and broil until the tops are golden brown and toasted.

  6. Serve chili over sweet potatoes with green onions on the top. Enjoy!

Prep

  1. Make spice mix - Combine garam masala, curry powder, cumin, ground coriander, red pepper flakes, and salt. (Can be done up to 5 days ahead)

  2. Onions / Bell peppers / Garlic / Ginger - Prep as directed. Combine onions and bell peppers in one container. Combine garlic and ginger in a second container. (Can be done up to 5 days ahead)

  3. Cook sweet potatoes - Prick sweet potatoes with a knife. Cover with a damp paper towel and microwave on high until tender, 8 to 10 minutes. This will vary based on the size of potatoes; continue cooking until potatoes are soft enough to cut into with a fork. (Alternatively, you can bake the potatoes in a 425F / 218C oven for 45 minutes to 1 hour.) (Can be done up to 5 days ahead)

  4. Green onions - Chop green onions and combine green and white parts. (Can be done up to 2 days ahead)

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Make

  1. Turn on the oven’s broiler.

  2. Turn on the saute function of an Instant Pot. Add oil and then onions and bell peppers with a pinch of salt. Saute until softened, ~5 minutes.

  3. Add turkey and spice mix (portion for chili). Cook turkey, breaking apart as it cooks, until browned, 5 to 7 minutes. Add crushed tomatoes, garlic, ginger, and stock. Be sure to scrape up any browned bits on the bottom of the pan (this will help to avoid the burn error).

  4. Close and lock the lid. Set the pressure valve to 'Sealing'.

  5. Cook soup on manual / high pressure for 6 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure. Taste the chili and season with some salt and pepper.

  6. Melt butter in the microwave just until soft. Stir in spice mix (portion for sweet potatoes).

  7. Slice sweet potatoes in half and place on a sheet pan, cut-side up. Lightly mash the top of the sweet potatoes with a fork (this will create some texture on the surface of the potatoes to soak up butter). Spread butter over top of sweet potatoes.

  8. Transfer potatoes to the oven and broil until the tops are golden brown and toasted.

  9. Serve chili over sweet potatoes with green onions on the top. Enjoy!

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