This Paleo Sweet Potato Turkey Chili is the perfect remedy for the chilly and cloudy weather we are having this week. Hello fall!

Welcome to my first official fall post! I cannot believe how quickly summer skated by and how quickly the year is going by! But no matter what, we have to make the best of it on day at a time, and that starts with this chili remedy on this chilly day. Seriously guys, it’s currently 17°F and will drop to about 10°F tonight. You may want to get your ingredients together and whip up this Paleo Sweet Potato and Turkey Chili.

I actually spent part of my weekend watching reruns of The Pioneer Woman. One of the reasons I enjoy her cooking show is the personality she brings to the camera and how passionate she is about her recipe creations. She (Ree Drummond) also has a certain charm about her, which makes it easy to follow her guidelines without feeling overwhelmed. Basically, she’s a pioneer woman who loves cooking for her family and sharing her art and passion with the rest of the world. Why I’m a going on a paragraph rant about her? Because she is one of my inspirations and I’ll tell you why.

When I started blogging, I was always looking for methods on how to bring flavorful, healthy, and simple recipes together. I always watched cooking shows and visited several food blogs, but I was either stuck with a complex and healthy meal, a simple and unhealthy meal, or a healthy and plain recipe. My objective was and still focuses on creating and sharing healthy, delicious and easy recipes that will keep you feeling good and looking good. Ree Drummond is one of my favorite Food Network stars because she brings versatility, charm and honesty to her recipes. Anyways, I hope I’ve been able and continue to deliver to you guys, and I hope you try out this chili :)

Ingredients: Yields 3-4 servings

2 tsp. + 1 tsp. olive oil
1 lb. lean ground turkey
1 small green pepper, seeds and stem removed and chopped
1 small red onion, chopped
1 Tbsp minced garlic
1 tsp chopped rosemary (optional)
1 Tbsp Creole seasoning (or all seasoning blend of choice)
1 Tbsp chili powder
1 can (8 oz.) tomato sauce (sodium free)
2 cups low sodium chicken stock (or beef stock)
1 large sweet potato, diced into cubes
1 Tbsp Sriracha sauce (or Tabasco sauce)
Salt and fresh ground pepper to taste

Instructions:

1. Heat 2 tsp. olive oil in a heavy frying pan. Add ground turkey and cook over medium-high heat until the turkey is well-browned and all liquid has evaporated. Put the browned turkey into a medium-sized soup pot.

2. Add the other tsp of olive oil to the frying pan. Add the chopped green pepper onion and rosemary (if using), and sauté about 3-4 minutes over medium heat. Add the minced garlic, Creole seasoning and chili powder, and cook 1-2 minutes. Add tomato sauce and chicken stock to the soup pot and start to simmer the chili on low heat.

3. While the chili simmers, peel the sweet potatoes and dice into pieces about 3/4 – 1 inch square. Add sweet potatoes to the chili and simmer about an hour, adding a little water if it gets too thick. Taste for seasoning and add Sriracha sauce, salt, and fresh ground pepper to taste. Serve hot.

Recipe modified from Kalyn’s Recipes.