Picture coming home from a long day at work and finding a cozy pot of Southwest Chili waiting for you. You kick off you heels, slip into your sweats, throw your hair up in a pony tail and grab the bowls to enjoy a nice warm dinner with your family. You're family is thrilled to have such a tasty meal and you can spend the evening enjoying it instead of slaving over a stove. In my book that's a winner. And the best part... you are fueling your body for tomorrows workout! No guilt here!
Ingredients
- 1 lb lean ground turkey, browned
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 small onion, chopped
- 1 15oz can black beans, drained and rinsed
- 1 15oz can fire roasted diced tomatoes
- 1 - 1 1/2 cups fresh or frozen corn
- 2 tablespoons chili powder
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 tsp cayenne pepper
- 1 bayleaf
- 1 tsp cocoa, unsweetend
- 1/2 tsp cinnamon
- 2 tsp dried oregano
- Olive Oil Non-stick spray
- Sea salt
Optional Garnishes -
- Cilantro
- Low Fat Sour Cream
- Extra Cayenne Pepper - I like it spicy!
Coat the inside of your crockpot with non stick olive oil cooking spray. Brown turkey, season with salt and place in the crock pot. Spray skillet with non-stick spray and place chopped sweet potatoes and onion in your skillet and once onions turn translucent, add chopped garlic.
The garlic will only need to be in your pan for a few seconds as to not burn. Toss around in your skillet and pour the entire mixture into your crockpot. Add tomatoes, beans, corn and seasonings. Place bay leaf in and remove from the pot before serving. Cook on low for 6-8 hours.
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