This tastes like a decadent and indulgent meal, but it is actually extremely healthy.  If you like chili, cheese, and fries then you will love this meal. I cooked the chili in the crock pot, but you can cook it in a Dutch oven too.  This was my first time eating rutabaga so I air-fried russet potato fries for kids and they devoured this too. 

Ingredients:

Rutabaga Fries-

1 rutabaga peeled and cut into ½ inch fries

¼ teaspoon sea salt

Olive oil spray

Chili-

1 medium bell pepper

1 medium onion

4 cloves garlic

1 pound lean ground turkey

1 can fire roasted tomatoes

1 can Southwest corn with red peppers and poblano

1 cup low sodium chicken broth

1 tablespoon chili powder

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon unsweetened cocoa powder

1 teaspoon salt

1 teaspoon ground cinnamon

Toppings-

½ cup shredded reduced fat cheddar cheese

2 green onions diced

Sliced avocado

Nonfat plain Greek yogurt

Directions:

1. Brown the ground turkey over medium heat in a nonstick skillet breaking it up as it cooks. Drain any excess liquid.
2. Add tomatoes, corn, chicken broth, bell pepper, onion, garlic, and spices to a crock pot.  Mix well. 
3. Add the ground turkey to the chili and mix in.
4. Cook the chili on low for 6 hours.
5. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil.
6. Spread out the rutabaga fries in a single layer.  Spray with olive oil spray.  Sprinkle with salt.
7. Bake 35 minutes tossing halfway.
8. To serve place rutabaga fries in a dish, add chili, and toppings.  Then enjoy!