Turkey Chili with Sweet Potatoes

Image source: Kalyn’s Kitchen

When the temperature dips below 20 degrees F and we’re covering our faces not because of a virus, but because our cheeks may freeze, hot comfort food is in order! I’ve posted recipes for Vegetarian Chili and Beef Chili, but Turkey Chili with Sweet Potatoes is my new favorite warm-up-in-cold-weather recipe. I made this Turkey Chili in a crockpot, but it can be cooked on a stove. Have extra? Freeze it for another-ummm–chilly day. Do you make Turkey Chili? Do you add sweet potatoes? Have suggestions for other ingredients to add?

Stay warm, hon.

Turkey Chili with Sweet Potatoes

Ingredients:

  • 2 pounds ground turkey
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 sweet potato, peeled and cut into 1-2 inch chunks
  • 3 garlic cloves, minced
  • 2 (28-ounce) cans tomatoes (I used one can diced tomatoes and one can crushed tomotoes)
  • 1 (16-ounce) can red kidney beans
  • 1 cup water or 1/2 cup beef broth and 1/2 cup water
  • 2 Tablespoons chili powder (adjust if you like things more or less spicy)
  • 1/2 teaspoon cumin
  • 2 teaspoons paprika
  • 1 teaspoon cocoa powder (yup–cocoa powder)
  • 1 teaspoon salt
  • 1/2 teaspoon of pepper

Directions:

1.  Brown ground turkey.

2.  Place browned turkey and remaining ingredients in crock pot, stirring to blend.

3.  Cover and cook on low setting 6 hours.

Don’t have a crock pot?  Don’t worry.

1.  In a frying pan, saute ground beef and onions until soft.

2.  Drain off fat.

3.  Transfer mixture to a large pot.

4.  Add remaining ingredients.

5.  Bring to a boil, them simmer, covered, approx. 45 minutes. Chili’s ready when sweet potatoes can be sliced easily.

Yield:  Approx. 8-10 servings.

Still Chilly Chili

Chili in the crock pot.
Chili in the crock pot.

It might be Spring, but you’d never know it.

Yesterday in Alaska–umm, I mean New Jersey, schools were dismissed early, car windows needed scraping and driveways needed shoveling.  Backing out of my San Francisco-like driveway required expert driving (thanks, Hubby) so that the car wasn’t totaled a few feet from the front door!

Our Arctic Zone weather requires comfort food, and I consider Chili a warmer upper.  Chili also reminds me of skiing, and since I’m the Queen-of-Connecting-the-Dots (see post Toasty Tushy Melts the I.C.E. for more dot connecting), I’ll tell you why.

When you’ve been skiing and you’re wondering if frostbite has set in, Chili is practically required medicine.  I’ve been to ski lodges where plugged in electric cords lead from walls to crock pots clustered on tables.  At lunchtime, simmering chili is ready to serve.  (Skiers are such trusting people!)

We recently went skiing and I decided it would be great if dinner was waiting for us when we came home.  Enjoy this recipe.  Hon, I hope, it warms you from the inside out.

A ski day is a good day!
A ski day is a good day!

I made extra a froze some for another time.
I made extra and froze some for another time.

Chili

Ingredients:

2 pounds ground beef

1 green pepper, chopped

1 onion, chopped

1 garlic clove, minced

2 (16-ounce) cans tomatoes (I used chopped tomatoes)

1 cup water

2 Tablespoons chili powder (depending on how spicy you like your chili, I used 1 Tbl)

1 teaspoon salt and dash of pepper

1/2 teaspoon cumin

Optional:  2 (16-ounce) cans kidney beans, drained; other spices, such as paprika, dried mustard or whatever you want to sprinkle in

Directions:

1.  In a hot frying pan, brown ground beef.

2.  Place browned ground beef and remaining ingredients in crock pot, stirring to blend.

3.  Cover and cook on low setting 4 to 6 hours.

Don’t have a crock pot?  Don’t worry.

1.  In a frying pan, saute ground beef and onions until soft.

2.  Drain off fat.

3.  Transfer mixture to a large pot.

4.  Add remaining ingredients.

5.  Bring to a boil, them simmer, covered, 45 minutes.

Yield:  4-6 servings