Ingredients

• 20 oz 93% lean ground turkey
• kosher salt, to taste
• 1/2 cup onion, chopped
• 3 cloves garlic, crushed
• 10 oz can Rotel mild tomatoes with green chilies (I used frozen green chilis)
• 8 oz can tomato sauce
• 1 can kidney beans, reduced sodium
• 3/4 cup water
• 1/2 tsp cumin, or to taste
1/4 tsp chili powder
• 1/4 tsp paprika
• 1 bay leaf
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• fresh cilantro, for garnish

Directions

Stove Top

1. In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.
2. When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
3. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
4. Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.
5. Add 1/4 cup more water if needed. Remove bay leaf and serve.

Instant Pot:

1. Press saute, spray the pot with oil and brown the turkey breaking it up as it cooks into smaller pieces and season with salt and cumin.
2. When meat is browned and cooked through add onion and garlic; cook 3 minutes.
3. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
4. Cover and cook high pressure until potatoes are soft and cooked through, about 15. Natural release. Enjoy!
5. Remove bay leaf and serve.

Nutrition Information:

Yield 5 servings. 1 cup Amount per Serving: 235 calories. 10g fat, 20g carbohydrates, 28g protein

Macronutrient Information:

29% carbohydrate, 32% fat, 39% protein