My dad and I were at the market on Saturday, and now that it’s harvest season, the offerings were plentiful! Our main mission was to secure a ton of green beans for us to pickle into sweet hot beans (yum!). Bell peppers were everywhere, and dirt cheap. My dad even commented “I wish I had chili in my plans this week; I would snap those right up”. I nodded in agreement, as chili wasn’t on my menu this week either. Of course, the universe and my stomach had other ideas. Later that afternoon I came across a recipe for sweet potato and black bean chili over on Minimalist Baker. Sweet potatoes and black beans are a match made in food heaven, and as soon as I read through the blog post, I knew my plans had to change. The original recipe is meatless, but I decided to amp up the protein but still keep it light by using super lean ground turkey along with the black beans. Plus, Sunday’s forecast was a high of 59 degrees. Bring it on, fall! Perfect excuse to whip up a batch of warming chili while wearing head to toe sweats. No shame. I’m a pajama/lounge/comfy clothes fiend when I am home.
I am finicky about my sweet potatoes, though. Smothered in brown sugar and marshmallows a la the beloved Thanksgiving side? Nothankyouverymuch. But mixed with smoky, spicy flavors? Um, yes please! Besides using the traditional chili ingredients like cumin and chili powder, I also added in smoked paprika, a chipotle chile in adobo, and a pinch of cayenne to amp up the smoky, spicy flavor. The spices mixed with sweet potatoes yields a finished chili that has a nice balance of sweet and smoky.
The sweet potatoes break down the longer the chili cooks, acting as a natural thickener. If you prefer, you can reduce the cooking time so that the potato cubes stay intact. I happen to like the almost creamy texture the broken down potatoes provide, but it’s up to you!
This recipe makes about 6 large servings, so I froze half for a quick meal in the coming weeks when the chili craving strikes! This is paleo-friendly, but feel free to scoop this deliciousness up with some tortilla chips and pair with a margarita. Perfect for cool days and football watching afternoons!
sweet potato turkey chili.
inspired by minimalist baker.
1 lb. 99% fat free ground turkey breast
1 large or 2 small sweet potatoes, cut into 1/2 inch cubes
1 15 oz. can black beans, drained and rinsed
1/2 chipotle chili in adobo sauce
1 small onion, diced
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground oregano
1 teaspoon sea salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
4 cups chicken stock (low sodium)
1 tablespoon grape seed oil
Heat oil in a dutch oven over medium-high heat. Add turkey breast and cook until browned and cooked all the way through, about 5 minutes. Once turkey has browned, reduce heat to medium, add in diced onion and garlic and cook, stirring frequently, until onions and garlic are softened, about 2 minutes. At this point, add in chili powder, cumin, smoked paprika, oregano, salt and pepper. Stir and allow spices to cook until fragrant, about 1-2 minutes longer, or until onions are translucent.
While the onions and garlic are cooking, peel and slice the sweet potatoes into 1/2 inch cubes. Add them to the pot and stir to coat them with the spices. Allow them to cook for 1-2 minutes and add in the chopped chipotle chili in adobo. Add in chicken stock and bring to a boil. Once boiling, reduce to simmer, cover and cook for 15-20 minutes. After 15 minutes, stir in can of drained and rinsed black beans, and cover pot. Cook for 15-20 minutes longer, or until sweet potatoes are fork tender and beginning to break down.
The longer you cook, the more the potatoes will break down; yielding a thicker chili.
Top with cilantro and serve immediately with tortilla chips. Serves 6. Freezes well.
**Please use all organic ingredients wherever possible**