Healthy 30-Minute No-Bean Chilli
Author: Christal Sczebel
Serves: 6
- 1 tablespoon olive oil
- 500g ground chicken breast (or other ground meat of choice)
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 bay leaf
- 1 small onion, chopped
- 2 large cloves garlic, minced
- ½ cup sliced mushrooms
- 1 28oz can diced tomatoes
- 1 15oz can tomato sauce
- 1 cup chicken broth
- 1½ cups finely chopped kale
- 1½ cups diced sweet potato (peeled)
- Optional Garnishes:
- chopped chives
- crumbled cheese (dairy-free or non)
- sour cream, greek yogurt, or dairy-free yogurt
- cilantro
- crushed tortilla chips
- In a large non-stick pot add olive oil, ground chicken, salt and spices.
- Cook over medium-high heat and brown the chicken breaking it up as it cooks into smaller pieces.
- When chicken is browned and cooked through add in the onion, mushrooms, and garlic and cook for 3 more minutes until onions are softened.
- Pour in the diced tomatoes, diced sweet potato, tomato sauce, broth, and add in the bay leaf.
- Cover and simmer over medium heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.
- Once sweet potatoes are fork tender, add chopped kale to the chili and stir until kale is wilted.
- Remove bay leaf and serve.
- Garnish as desired.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/no-bean-sweet-potato-kale-turkey-chili-gluten-free-a-vegan-swap/
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