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The wife gave me the green light to go spicy so I decided to cook yet another chili. I saw a recipe that used grated sweet potato but didn't really care for the rest of the ingredients so I just adopted that portion and made my own. The name is deceiving but I didn’t know what else to call it.
It met my standards for chili but is also much healthier than my absolute favorite chili which includes beer, chocolate, brown sugar, and coffee. That said, I had seconds and continued to nibble on it while it was in the pot. I'm taking it for lunch as well.
Sweet Potato Chili
- one package of Jenni-O extra-lean ground turkey
- one onion, chopped thick
- one red bell pepper, chopped thick
- two celery stalks, sliced
- one sweet potato, peeled and shredded
- three garlic cloves, chopped
- one can of low-sodium chicken broth
- one can of black beans, drained and rinsed
- one can of kidney beans, drained and rinsed
- two cans of no salt diced tomatoes, undrained
- three chipotle chili peppers, chopped
- two tbsp chili powder
- two tbsp low-sodium soy sauce
- one tsp ground cumin
- one tsp oregano
- 1/4 tsp cinnamon
- pinch of cloves
- two tbsp olive oil
In a stockpot, brown turkey in one tbsp olive oil over medium-high heat. Drain and set aside.
In a stockpot, sauté onions, bell pepper, and celery for 5 minutes over medium-high heat. Add garlic and sweet potato and continue to cook for one minute.
Add cooked turkey, chicken broth, black beans, kidney beans, tomatoes, chili peppers, chili powder, soy sauce, cumin, oregano, cinnamon, and cloves. Bring to a boil, reduce heat and simmer for 30 minutes partially covered.
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