Ingredients:

• 20 ounces 93% lean ground turkey (1.3 lb package)
• 1 teaspoon kosher salt
• 3/4 cup green tops of scallions (green parts only), chopped
• 10-ounce can Rotel mild tomatoes with green chilies
• 8-ounce can tomato sauce (check for no FODMAP ingredients – fresh tomato sauce is lower in fructose than canned!)
• 1/2 tsp cumin, or to taste
• 1/4 tsp chili powder
• 1/4 tsp paprika
• 1 bay leaf
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes (8 oz)
• Fresh cilantro, for garnish

Instructions:

Stove Top:

1. Spray a large skillet with oil and heat over medium-high heat. When hot, add the turkey and cook, breaking it up into smaller pieces as it browns. Season with 1 teaspoon salt.
2. When the turkey is browned and cooked through, add the green tops of scallions (green parts only) and garlic (or garlic-infused oil); cook for 3 minutes over medium heat.
3. Add the can of Rotel tomatoes, sweet potato, tomato sauce, cumin, chili powder, paprika, salt, and bay leaf.
4. Cover and simmer over medium-low heat until the sweet potatoes are soft and cooked through, about 25 minutes, stirring occasionally.
5. Add 1/4 cup more water if needed. Remove the bay leaf and serve, garnished with fresh cilantro.

Instant Pot:

1. Press sauté, spray the pot with oil, and brown the turkey, breaking it up into smaller pieces as it cooks. Season with salt and cumin.
2. When the turkey is browned and cooked through, add the green tops of scallions (green parts only) and garlic garlic-infused oil; cook for 3 minutes.
3. Add the can of Rotel tomatoes, sweet potato, tomato sauce, cumin, chili powder, paprika, salt, and bay leaf.
4. Cover and cook on high pressure until the sweet potatoes are soft and cooked through, about 15 minutes. Allow for a natural release.
5. Remove the bay leaf and serve, garnished with fresh cilantro.