When the weather turns colder, this is a wonderful way to fill up and keep warm. You can use butternut squash instead of the sweet potato. You can top with so many things, like chopped scallions and cilantro.
Ingredients
- 20 ounces ground lean turkey, ground
- kosher salt, as desired
- ½ cup of chopped yellow onion
- 3 crushed garlic cloves
- 10-ounce can of tomatoes with chilies, mild
- 8-ounce can of tomato sauce
- ½ tsp of cumin +/- as desired
- ¼ tsp of chili powder
- ¾ cup of water, filtered
- ¼ tsp of paprika, smoked if desired
- 1 bay leaf, dried
- 1 peeled, diced sweet potato, medium size
- To garnish: cilantro, fresh
How to Make It
- Brown turkey in oil in skillet. Break up as it is cooking. Season with cumin and salt.
- When turkey is cooked through and browned, pour it into pressure pot. Add garlic and onion and cook for three minutes.
- Add can of tomatoes, plus bay leaf, salt as desired, paprika, chili powder, cumin, water, tomato sauce and sweet potato.
- Close lid. Select High pressure and cook till potatoes are cooked through and soft. Use a natural steam release. Remove and discard bay leaf. Serve hot.
