This chili is a powerhouse of nutrients, with outstanding amounts of beta carotene, B vitamins (including heart-healthy folate), fiber, and potassium.
2 teaspoons vegetable oil, such as olive or canola oil
1 large onion, chopped
3 cloves garlic, slivered
1 pound sweet potatoes, peeled and cut into ½-inch chunks
1 tablespoon chili powder
3/4 teaspoon salt
1 cup water
1 3/4 cups canned crushed tomatoes
1 can (19 ounces) chickpeas, rinsed and drained
1 pound skinless, boneless turkey breast, cut into 1/2-inch chunks
1 1/2 cups frozen corn kernels, thawed
1. In a nonstick Dutch oven, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is tender, about 5 minutes.
2. Add the sweet potatoes, chili powder, and salt, stirring to coat. Add the water and bring to a boil. Cover and gently boil until the sweet potatoes are almost tender, about 5 minutes.
3. Add the tomatoes, chickpeas, and turkey. Reduce the heat to a simmer, cover, and cook until the turkey is cooked through, about 5 minutes. Add the corn and cook until heated through, about 2 minutes. Makes 4 servings
Moroccan Turkey & Chickpea Stew Omit the chili powder and use 1½ teaspoons ground coriander, 1 teaspoon paprika, and ½ teaspoon ground cumin instead (add in step 2). Omit the corn. Just before serving, stir in ⅓ cup chopped cilantro.
Good source of: beta carotene, fiber, folate, magnesium, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C, vitamin E, zinc
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.