Ingredients
- 1 T. olive oil
- 1 lb. ground turkey
- 2 Chipotle peppers, chopped
- 1 (15-oz.) can no-salt-added whole peeled tomatoes
- 1 med. onion, chopped
- 4 garlic cloves, minced
- 1 t. cumin
- 1 T. chili powder
- 3 c. low-sodium chicken broth
- 1 lb. sweet potatoes, peeled and cubed
- 1 (15-oz.) can no-salt-added pinto beans, drained
- 1 (15-oz.) can no-salt-added chickpeas, drained
- 1/2 t. salt
- 4 scallions, thinly sliced
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat the olive oil in a large Dutch oven. Add turkey and cook until well browned. Remove the cooked meat, pouring off most of the fat.
- Process chipotles and tomatoes together until smooth.
- Add onion to Dutch oven and sauté until soft. Add garlic, cumin and chili powder and cook for about 30 seconds. Add chipotle mixture. Bring to a boil, then reduce to a simmer, and cook until the liquid thickens.
- Add stock and return to a simmer. Return the turkey and stir in sweet potatoes and beans. Add salt and cook until sweet potatoes are tender. Serve warm, garnished with scallions.