Chili is the perfect winter comfort food, or really a comfort food for any time of the year. As I write this, it is Saturday morning and currently about 12 degrees in Chicago. So let’s be real here, when it is 12 degrees out, there is no way that I am going out, or leaving my couch for very long. I needed to eat something warm, so I made this sweet potato turkey chili, and had most of the ingredients already in my pantry. The recipe calls for lots of pantry staples, so it is perfect for a low maintenance meal kind of day.
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Sweet Potato Turkey Chili
Prep Time: 20 minutes
Cook Time: 2.5 hours
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 pound ground turkey
2 teaspoons chili powder
½ teaspoon cumin
1 tablespoon salt
1 large yellow onion, diced
1 garlic cloves, minced
1 can kidney beans, drained and rinsed 15 oz
1 can black beans, drained and rinsed, 15 oz
1 can whole kernel corn, drained and rinsed, 15 oz
1 can diced tomatoes in tomato juice, 28 oz
2 cups low sodium chicken stock
1 can tomato sauce, 15 oz
½ tsp cinnamon
½ tsp cayenne
In a large stock pot, heat olive oil on medium heat. Add onions and garlic. Cook for 5 minutes, until onions start to become translucent. Add ground turkey, 1 tsp chili powder, ½ tsp cumin and ½ tsp salt. Brown turkey until fully cooked, about 10 minutes.
Add kidney beans, black beans, corn, diced tomatoes, tomato sauce, chicken stock and sweet potatoes to stock pot. Season with chili powder, cayenne, cumin, cinnamon and salt
Cover and cook to low-medium heat for 2 hours.
Helpful hint: Though I love slow cookers, I would not make this recipe in one. The sweet potatoes will end up getting mushy, and you don’t want that for this chili.