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This chili is warm and comforting for the colder months or rainy days. It has gut-nourishing ingredients such as leeks, garlic, sweet potato, and turmeric because of their prebiotic and anti-inflammatory properties.
Prebiotics are a type of dietary fiber that feed the good bacteria in your gut, thus creating a diverse environment of healthy microbiota. These fibers allow your microbiota to produce nutrients such as short-chain fatty acids which leads to a healthier digestive system and body overall. This creates a high functioning gut which aids in healthy and regular bowel movements, healthy hormones, and a high functioning, powerful immune system. Eating 3-5 grams of prebiotics a day helps support gut health.
You can easily replace the leeks in the recipe with sweet onion because they give a similar result in taste. However, I opted for leeks because it’s great for our gut health to introduce a wide variety of foods, and leeks have an incredible amount of benefits!
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This is a great recipe for nourishing your gut because it’s full of fiber (specifically prebiotic fiber) from the leeks, garlic, sweet potato, and kidney beans. It’s also anti-inflammatory due to the turmeric combined with black pepper. AND it’s a warm, comforting meal – can’t get better than that, right?
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
1 tablespoon extra virgin olive oil
2 leeks, diced *don’t forget to wash the layers well
3 med-large cloves garlic, minced
1 pound ground turkey
1 med-large sweet potato, cubed or diced (according to your preference of the size in the chili)
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
1 (15 oz) can red kidney beans, rinsed and drained
1 1/2 teaspoons salt, divided
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 tsp ground turmeric
1/4 tsp ground black pepper
1 cup chicken broth **you can add a cup or so more depending on what texture you prefer the chili to be – you’ll also likely need to add more if you cook it for the longer time period since it dissipates away the longer you cook it
Instructions
- Prep the sweet potato and leeks.
- Add the oil to a large soup pot and sauté the leeks and garlic over medium-high heat for a few minutes.
- Add the ground turkey to the pot with 1 tsp salt and cook, stirring occasionally, for 5 minutes or until the turkey turns white on the outside.
- Add the crushed tomatoes, diced tomatoes, kidney beans, and sweet potatoes. Add the remaining 1/2 tsp of salt and the chili, cumin, paprika, turmeric, and black pepper. Stir in the chicken broth, combine well.
- Increase the heat to bring the chili to a boil. Once it’s bubbling, reduce the heat to medium and cover the pot. Let it cook for 15-30 minutes or until the sweet potatoes have softened (depends how big you cut the pieces).
- Season with extra salt & pepper if needed and garnish with desired toppings.
- Please leave feedback and your review if you made this recipe! Thanks!
Notes
*Leeks tend to have dirt between the layers, so it’s helpful to split the leek open lengthwise to wash it well.
**Depending on the texture you like the chili, you can add more broth. I recommend adding more if you cut your sweet potato chunks on the large side because the longer it cooks (to soften the sweet potato), more broth will dissipate. You can wait until the sweet potato is cooked through to decide on how much broth to add.
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