This recipe has Sodium as 95.2% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.5% of RDA
• Calories: 23.4% of RDA
• Carbs: 14.8% of RDA
• Fat (total lipid): 34.7% of RDA
• Fiber: 35.4% of RDA
• Fructose: 12.5% of RDA
• Protein: 27.0% of RDA
• Sodium: 95.2% of RDA
• Sugar: 29.7% of RDA
• Vitamin A (IU): 238% of RDA
• Vitamin B6: 29.3% of RDA
• Vitamin C: 19.2% of RDA
• Iron: 2.1% of RDA
• Magnesium: 30.1% of RDA
• Manganese: 12.6% of RDA
• Niacin: 39.7% of RDA
• Potassium: 32.1% of RDA
• Zinc: 24.1% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
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PREPARATION
COOKING THE SWEET POTATO
1.
Preheat the oven to 400 F.
2.
Peel, dice, and toss the sweet potatoes with 2 tbsp olive oil.
3.
Spread the potatoes out evenly on a parchment-lined baking sheet.
4.
Sprinkle with a generous amount of sea salt and roast in the preheated oven, stirring every now and then until soft, about 20 minutes.
5.
Set aside to cool when done roasting.
PREPARING THE GROUND TURKEY
6.
While the potatoes are roasting, heat the remaining 2 tbsp of olive oil in a large pot over medium heat.
7.
Add the onion, garlic, cumin, paprika, chili powder, and a pinch of salt and cook, stirring occasionally, until browned. About 8-10 minutes.
8.
Add the turkey and cook, stirring to break it up. Cook until the liquid has been released and has evaporated and the meat is nicely browned, about 20 minutes.
PREPARING THE CHILI
9.
Turn the heat up to high and add the tomatoes and a large pinch of salt to the pot.
10.
Swish 1/2 cup water in the tomato can to get all of the tomato bits off and add this to the pot.
11.
Once the mixture comes to a boil, turn the heat to low and let the chili simmer for 20 minutes.
12.
Use the back of a wooden spoon to crush the tomatoes as they cook.
13.
Add the beans and the cooked sweet potatoes to the chili and continue to simmer for another 15 minutes.
14.
Serve warm with garnish of choice.
NOTES, TIPS, TRICKS, HINTS, ETC:
While browning the meat, do not turn the heat up to get a char on the turkey; the slow browning allows the taste of the onion and spices to stand out.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 469
Protein 30.4 g
Carbohydrates 40.7 g
Iron 0.41 mg
Fiber 9.93 g
Calcium 24.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
