Sweet Potato, Black Bean, and Turkey Chili
I've been craving warm, hearty foods and spent a Sunday afternoon browsing a few of my favorite cookbooks to find something new to make and landed on this in the It's All Good Cookbook by Gwyneth Paltrow (my ALL TIME favorite cookbook). This version is slightly adapted as I wanted to add a few more vegetables, but really anything goes in a chili! What is unique about this is the addition of sweet potato - a food I can't get enough of these days. It was the perfect accompaniment to the black beans and chili and ticked all the boxes of my cravings and is super duper healthy and good for you, inside and out. Omit the turkey burger for a vegan option. Add spices as you wish. I added some turmeric. The test was feeding this to my non-bean, non-sweet potato loving brother in law. He said it was delicious. Although when I did his dishes, he did leave the a few beans and potatoes behind. That's ok - more for me. Regardless this dish is a crowd pleaser and super easy to make, either in a crock pot or stock pot!
- 1 lb turkey burger (double if you have meat lovers in the family)
- 1 can or fresh soaked black beans
- 1 bag fresh frozen corn
- 2 sweet potatoes peeled and sliced
- 4 fresh heirloom tomatoes, chunky chopped
- 1 Green Pepper, chopped
- 1 onion
- 2 cloves garlic
- 1 jalapeño chopped
- Chili Powder
- olive oil
- Salt to taste
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- Heat oven to 400 degrees. Roast Sweet potatoes dry (no olive oil) for 20 mins or desired crispiness and set aside.
- Heat 2 tbsp of olive oil in stock pot or crock pot. Add chopped onion, jalapeño, chili powder, cumin, and turmeric.
- Once the onions are slightly burnt (that's my secret for lots of flavor without salt!) add the turkey burger and brown.
- Slowly brown turkey burger so it doesn't get all chunky. You know what I mean. You want your turkey burger to take in all of the spices and onion flavor. Simmer on low for about 20 or so minutes.
- While turkey burger is simmering, add 1 cup or so of water, tomatoes, garlic, and rest of vegetables and beans to the pot. Bring to a boil.
- After a quick boil, add more liquid if necessary and slow cook chili for about an hour to ensure all flavors have time to be released.
- Add juice of 2 limes. This was my addition and balanced out the savory and salt.
- Add cooked sweet potatoes, or better, just leave them in a bowl and add as needed.
- Chop cilantro and scallions if you are into that.
BONUS! If you are into cream but don't want the cow dairy, I grated a little lime peel into some goats yogurt for a creamy addition.