Fall is probably my favorite season aside from summer. What I love most about it are all the colors and all the “seasonal” food we eat. Take for example, this sweet potato chili that I made the other night.
When I found this recipe for sweet potato chili I was a little skeptical. I thought to myself, chili should be savory not sweet. Well I couldn’t have been more wrong. It was absolutely delicious and it was just what I was craving.
There are so many different recipes, but I altered the one I found on Skinny Taste’s Blog. Her’s is a no bean turkey chili, but I love beans so they needed to be included.
- 20 oz 93% lean ground turkey
- kosher salt, to taste
- 1/2 cup onion, chopped
- 3 cloves garlic, crushed
- 10 oz can Rotel mild tomatoes with green chilies/ diced tomatoes
- 8 oz can tomato sauce
- 3/4 cup water
- 1/2 tsp cumin, or to taste
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1 bay leaf
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes
- 8 oz can of kidney beans (optional)
Add about a TBS of olive oil to a pot. Brown the ground turkey, onions and garlic. Next add the Rotel or diced tomatoes (Spain doesn’t have Rotel so I had to improvise), along with tomato sauce, sweet potatoes, water, and spices. Cover and simmer over medium-low heat for about 25 minutes. Or until the sweet potatoes are soft.
Remove the bay leaf and serve with any toppings your heart desires. Avocado, lime, cilantro, whatever works for you!