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Animals deserve to be handled with care and respect.
No GMO Ingredients
Are GMO ingredients good or bad? The jury is out, so we took them out.
Whole30 Turkey Sweet Potato Chili
This Whole30 chili is a good reminder that our Applegate Organics® The Great Organic Blend Burgers™ can be used just like regular ground turkey: break up the burgers with a wooden spoon as they cook with all the veggies.
Serves 4-6 | Total Time: More Than 60 Mins
Ingredients
- 4 tablespoons olive oil, divided
- 1 yellow onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, cored, seeded and chopped
- 1 red bell pepper, cored, seeded and chopped
- 1 jalapeño, seeded and finely chopped
- 3 garlic cloves, finely chopped
- 1 (16-ounce) package Applegate Organics® The Great Organic Blend Burger™ Turkey Burger, not defrosted
- 1 (8-ounce) package Applegate Naturals® Turkey Bacon, divided
- ¼ cup chili powder
- Kosher salt and freshly ground black pepper
- 16 ounces Whole30-compliant chicken bone broth
- 1 (14-ounce) can diced tomatoes
- 1 large sweet potato, peeled and chopped
- Chopped cilantro, for garnish
Instructions
- Heat 3 tablespoons olive oil in a heavy pot over moderately high heat. Add the onion, celery, bell peppers, jalapeño and garlic. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
- Add the frozen burgers and half of the chopped bacon (save the remaining bacon to cook for the garnish) to the pot and cook, breaking up the burgers with a wooden spoon, until burger meat is crumbled and no longer pink, 5–8 minutes.
- Add the chili powder, 1 teaspoon salt and ½ teaspoon black pepper and cook, stirring, for 1 minute.
- Add the bone broth and tomatoes and bring to a boil then reduce heat to a simmer. Add the sweet potato and simmer gently until sweet potato is tender and the chili has thickened a bit, 30-40 minutes. Season to taste with salt and pepper.
- While chili is cooking, heat the remaining 1 tablespoon olive oil in a small skillet over moderate heat. Add the remaining chopped bacon and cook, stirring occasionally, until crisp, 5–8 minutes.
- To serve, ladle the chili into warm bowls. Garnish with the crisp bacon and chopped cilantro.
- Heat 3 tablespoons olive oil in a heavy pot over moderately high heat. Add the onion, celery, bell peppers, jalapeño and garlic. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
- Add the frozen burgers and half of the chopped bacon (save the remaining bacon to cook for the garnish) to the pot and cook, breaking up the burgers with a wooden spoon, until burger meat is crumbled and no longer pink, 5–8 minutes.
- Add the chili powder, 1 teaspoon salt and ½ teaspoon black pepper and cook, stirring, for 1 minute.
- Add the bone broth and tomatoes and bring to a boil then reduce heat to a simmer. Add the sweet potato and simmer gently until sweet potato is tender and the chili has thickened a bit, 30-40 minutes. Season to taste with salt and pepper.
- While chili is cooking, heat the remaining 1 tablespoon olive oil in a small skillet over moderate heat. Add the remaining chopped bacon and cook, stirring occasionally, until crisp, 5–8 minutes.
- To serve, ladle the chili into warm bowls. Garnish with the crisp bacon and chopped cilantro.
