Turkey Sweet Potato Chili

This good-for-you chili is packed with flavor. Using ground turkey lightens it up, plus the sweet potato puree packs in the vitamin A.

Prep: 20 min. • Cook: 5 hours Makes: 6 servings (21/4 qt.)

1 lb. ground turkey 1 small onion, chopped 2 cups chicken broth 1 can (15 oz.) sweet potato puree or canned pumpkin 1 can (4 oz.) chopped green chiles 1 Tbsp. chili powder 1 tsp. garlic powder 1 tsp. ground cumin 1 tsp. curry powder 1/2 tsp. dried oregano 1/2 tsp. salt 1 can (151/2 oz.) great northern beans, rinsed and drained

Sour cream, fresh cilantro and sliced red onions, optional

1. In a large skillet, cook and turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.

2. Stir in broth, sweet potato puree, chiles and the seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and onions. Freeze option: Cool chili; freeze in freezer containers. To use, partially thaw in the refrigerator overnight. Heat chili through in a saucepan, stirring occasionally; add a little broth if necessary.

11/2 cups: 243 cal., 6g fat (1g sat. fat), 52mg chol., 606mg sod., 27g carb. (5g sugars, 7g fiber), 20g pro. Diabetic exchanges: 2 starch,

2 lean meat.

Test Kitchen tip: Try substituting 2 cups mashed butternut squash for the sweet potato puree.