Try this Sweet Potato Chili recipe, or contribute your own.
Suggest a better descriptionIn a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
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Serving Size: 1 (3027g) | ||
Recipe Makes: 1 | ||
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Calories: 5891 | ||
Calories from Fat: 3454 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 383.8g | 512 % | |
Saturated Fat 110.3g | 551 % | |
Monounsaturated Fat 156.3g | ||
Polyunsanturated Fat 83.4g | ||
Cholesterol 2134.8mg | 657 % | |
Sodium 2083.2mg | 72 % | |
Potassium 6299.6mg | 166 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 11.9g | ||
Protein 557.7g | 797 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5891
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