1. Place the potatoes in a large pot, cover with cold water, and bring to a boil. Salt the water and cook until tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot then mash with the butter, orange zest and sour cream. Season with salt, pepper, and nutmeg to taste.
2. While the potatoes are coming to a boil, heat a chili pot with the EVOO over medium-high to high heat. Add the turkey and brown, breaking up the meat, then add the onion and cook for 2 to 3 minutes while you chop the chile peppers and garlic to the pot, season with the spices, salt, and black pepper and cook for 8 to 10 minutes more. Stir in the tomato paste for 1 more minute, then add the stock and simmer for a few minutes longer to thicken and combine the flavors
3. Preheat the broiler
4. Place the chili in a casserole dish, spread the mashed sweet potatoes on top, and cover with the cheddar cheese. Brown under the broiler until golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (623g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 425 (47%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 24.5g||122 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 4g|
|Cholesterol 218.8mg||67 %|
|Sodium 740.1mg||26 %|
|Potassium 2019.1mg||53 %|
|Total Carbohydrate 63.4g||19 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 51.6g|
|Protein 60.5g||86 %|
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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: 910
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