Paleo Turkey Chili over Roasted Sweet Potatoes

Another amazing chili recipe that does not have an overwhelming taste of tomatoes! This one turned out really tasty and the roasted sweet potatoes were the perfect pair. The spices were slightly different then your average chili recipe too and I really enjoyed the twist! I recommend preparing all the veggies the night before if you want to make your meal prep day even easier. That way you can wake up, throw everything in the slow cooker, and get on with your day. My preferred way to chop the peppers, onions, and carrots was to throw them in a food processor and pulse a few times. That is just way less time consuming and you can get those veggies down to rice size if you prefer. I ended up doubling everything below, so I threw everything in my Instant Pot since it's bigger then my crockpot. Plus, I utilized the 'saute' function to brown the turkey, which meant one less pan to clean. Since I doubled everything, I increased the cooking time to 8 hours in the slow cooker just to be safe. If you are looking for a super simple and delicious meal to make then I definitely recommend giving this one a try! 

Paleo Turkey Chili 
Ingredients:

• 2 lbs ground turkey
• 2 tablespoons olive oil
• 1 cup onion, minced
• 1 tablespoon garlic, minced
• 1 cup peppers, chopped in small pieces
• 1 cup carrots, chopped in small pieces
• 40 oz canned crushed tomatoes
• 1 tablespoons paprika
• 1/4 teaspoon red pepper flakes (omit for less spicy)
• 1 teaspoon pepper
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 teaspoon turmeric

Directions:

1. Heat oil in a pan. Cook turkey over medium high heat until browned, approximately 10 minutes
2. While turkey is browning, chop all vegetables + prepare spices. 
3. Add browned turkey + all ingredients to the crockpot.
4. Stir all of the ingredients together in the crockpot until thoroughly mixed
5. Cook on low for 6 hours. Serve over steamed sweet potato noodles or cauliflower rice for a paleo/whole 30 option, or rice for non-paleo/whole 30 eaters!

Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I love using Garlic Sea Salt!)
• Optional: Cinnamon, Paprika, any other Spices

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (or whatever spices you enjoy).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.