Turkey, Kale and Sweet Potato Chili

I found this recipe on my internet wide search for a bean free chili and came across this one by Nutritionist in the Kitch

I love chili but my digestive system doesn't love beans. That being said, traditional chili recipes don't leave by body feeling satisfied and nourished, instead they leave me feeling bloated and uncomfortable. 

Beans contain phytic acid, which binds to minerals and gets excreted from the body. So that totally blows when you eat a mineral rich meal! Here's a helpful tip: soak your beans overnight and rinse before using to help reduce phytic acid.

 Beans also contain oligosaccharides; a complex sugar which is impossible to digest without some help from the enzyme alpha-galactosidase. If you have an under-active stomach (meaning that your stomach doesn't excrete all the necessary enzymes to properly digest the food you are eating), beans may not be your best friend. Taking a digestive enzyme will help to digest those foods that your body may have difficulty breaking down, but it's always best to listen to your body speak and pay attention to the symptoms you get after eating certain foods. If beans aren't your thing, then this a recipe for you, baby!

Turkey, Kale and Sweet Potato Chili


1 lb ground turkey (can substitute 1 lb mushrooms to make this vegan!)
1/2 tsp salt
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 tsp cumin
1/4 tsp paprika
1 tbsp chili powder
1 can diced tomatoes (organic)
1 can tomato sauce (organic)
3/4 C water
1 medium sweet potato, peeled and diced into small cubes
2 C kale, chopped and stems removed
pepper to taste
fresh cilantro
sour cream (optional)


In a large saucepan, cook turkey over medium heat. When turkey is cooked, add onion, garlic, cumin, paprika and chili powder. Cook until onion is soft. 

Add tomatoes, tomato sauce, sweet potato and water. Bring to low boil and simmer for 30 mins or until sweet potato is soft. Add kale and let wilt (about 5 minutes).

Garnish with sour cream and fresh cilantro


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