Sweet Potato-Turkey Chili

By March 22, 2016

This lean and filling chili will have your kitchen smelling fantastic and people running to the table for dinner. Wonderful served with some cornbread and a big salad on a chili-chilly night.

 1 lb ground turkey or chicken, if in links either slice or remove casings.
 1-1.5 tbsp oil
 1 onion, diced
 3 cloves garlic, minced
 1 tsp chili powder
 1/2 tsp cayenne pepper
 1/2 tsp smoked paprika
 1/2 tsp garlic powder
 1/2 tsp ground cumin
 1 tbsp tomato paste
 2 tbsp BBQ sauce
 1 cup tomato sauce & 1 pint thawed frozen chopped tomatoes (or 3 cups total any tomato product-- sauce, whole tomatoes, diced, etc.)
 3 cups chicken stock, warmed
 3 cups cooked pinto or black beans
 1 sweet potato, peeled and diced
 1 carrot, scrubbed/peeled and diced
 1 cup frozen corn (optional)
 garnish, optional: sour cream, grated cheddar, green onion
1

Heat up the oil over medium-high heat. Brown turkey in oil, breaking up into pieces as you go. Once nicely golden, remove aside to a plate.

2

In the drippings, melt a little more oil (turkey is pretty lean.) Add onion, and cook over medium for 6 minutes, then add garlic and cook 1 min more.

3

Add in all the spices and stir to coat onions and garlic, cooking 2 minutes longer. Keep stirring making sure spices don't burn. Add tomato paste and BBQ sauce, stir to coat. Cook paste another few minutes-- should smell very aromatic and savory.

4

Add in tomatoes, tomato sauce and stock and bring to a boil.
When boiling, add in cooked beans, diced sweet potatoes, carrots and the turkey. Reduce to a simmer, and cook for 1-1.5 hours. In the last 15 minutes of cooking, add the sweet corn.

5

Taste to adjust seasoning, adding more salt to your preference (we added in about 1 tsp.) Serve with sour cream or greek yogurt dolloped on top, or maybe some grated cheddar and minced green onion. Also pairs well with some simple cornbread (try this recipe for Northern Cornbread.)

Ingredients

 1 lb ground turkey or chicken, if in links either slice or remove casings.
 1-1.5 tbsp oil
 1 onion, diced
 3 cloves garlic, minced
 1 tsp chili powder
 1/2 tsp cayenne pepper
 1/2 tsp smoked paprika
 1/2 tsp garlic powder
 1/2 tsp ground cumin
 1 tbsp tomato paste
 2 tbsp BBQ sauce
 1 cup tomato sauce & 1 pint thawed frozen chopped tomatoes (or 3 cups total any tomato product-- sauce, whole tomatoes, diced, etc.)
 3 cups chicken stock, warmed
 3 cups cooked pinto or black beans
 1 sweet potato, peeled and diced
 1 carrot, scrubbed/peeled and diced
 1 cup frozen corn (optional)
 garnish, optional: sour cream, grated cheddar, green onion

Directions

1

Heat up the oil over medium-high heat. Brown turkey in oil, breaking up into pieces as you go. Once nicely golden, remove aside to a plate.

2

In the drippings, melt a little more oil (turkey is pretty lean.) Add onion, and cook over medium for 6 minutes, then add garlic and cook 1 min more.

3

Add in all the spices and stir to coat onions and garlic, cooking 2 minutes longer. Keep stirring making sure spices don't burn. Add tomato paste and BBQ sauce, stir to coat. Cook paste another few minutes-- should smell very aromatic and savory.

4

Add in tomatoes, tomato sauce and stock and bring to a boil.
When boiling, add in cooked beans, diced sweet potatoes, carrots and the turkey. Reduce to a simmer, and cook for 1-1.5 hours. In the last 15 minutes of cooking, add the sweet corn.

5

Taste to adjust seasoning, adding more salt to your preference (we added in about 1 tsp.) Serve with sour cream or greek yogurt dolloped on top, or maybe some grated cheddar and minced green onion. Also pairs well with some simple cornbread (try this recipe for Northern Cornbread.)

Sweet Potato-Turkey Chili

One Comment

  • Terry says:

    I made this with a link of Fresh Fork andouille sausage and a half pound of FF ground beef. The andouille added so much flavor! Not quite as healthy as turkey, but oh, so tasty. I used diced red pepper, no carrots, and some of my FF grape tomatoes in addition to our homemade tomato sauce & a can of diced tomatoes. My BF said it was the best chili he’s ever had! Definitely a keeper recipe.

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