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
- 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
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.