2026-09-02

I coded by hand today! Imagine that!

Meal prep for today:

Turkey Lentil Sweet Potato Chili

Serves 5

Macros

Ingredients

• 600g sweet potato, cubed
• 1 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1.75 lb 93/7 ground turkey
• 1 cup diced tomatoes (with juice)
• 1 cup garbanzo beans, drained
• 1 cup corn, drained
• 1 cup dry red lentils
• 4 cups bone broth
• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp salt

Steps

1. Roast sweet potato — Toss sweet potato with olive oil and a pinch of salt. Roast at 425°F for ~25 min until tender and caramelized. Set aside.
2. Sauté aromatics — In a large pot over medium heat, sauté onion until soft, ~5 min. Add garlic and cook 1 min until fragrant.
3. Brown the turkey — Add ground turkey, breaking it up as it cooks. Brown until cooked through, ~7 min.
4. Build the pot — Stir in diced tomatoes with juice, garbanzos, corn, red lentils, bone broth, cumin, chili powder, smoked paprika, and salt.
5. Simmer — Bring to a simmer, then reduce heat and cook ~20–25 min, stirring occasionally, until the red lentils break down and thicken. Add more broth if it gets too tight.
6. Finish — Fold in the roasted sweet potato. Simmer 5 more min. Taste and adjust salt aggressively — the beans, lentils, and potato mute it.

Notes

Red lentils dissolve into the base and thicken fast, giving this a stew/chili texture. Turkey macros are raw weight — it cooks down ~25% but the numbers hold. Bone broth adds a little protein depending on brand (~5–10g per pot) not counted above.