The weather hasn’t quite given us the green light for chilis, roasts and crock pot comfort meals, but I say “so what!” I spotted this sweet potato chili recipe in a Better Homes and Gardens at dance class last Friday and jotted down the main ingredients, but kind of did my own thing as far as preparing it.
3 large sweet potatoes {I guess you could also use yams}, peeled and cut into medium sized chunks {aka not too big and not too small!}
1/2 pound ground turkey, browned {this was not part of the recipe ~ I added it, but this would also be perfect as a vegetarian meal}
onion, chopped
red pepper, chopped
garlic, minced {however much you like…we like A LOT}
1 can pinto beans, drained and rinsed
14.5 ounce can petite diced tomatoes with jalapeños
2 tbsp chili powder
1 tsp cumin
dash cayenne
chopped cilantro and sour cream for garnish
I used 2 large sweet potatoes ~ peeled and cut them. Chopped a brown onion, red pepper and massive cloves of garlic. Sauté onions, peppers and garlic in olive oil until soft, stirring often. I browned the ground turkey in a separate pan, but you could brown it along with the veggies I suppose. Add the sweet potatoes, tomatoes {I ended up using a big fat can [28 ounces, I think] of petite diced}, and about 1-2 cups water {depending on how thick or soupy you like it}. Bring to a boil then turn down and simmer {covered} for about 20-25 minutes until potatoes are fork tender. Add the cooked meat and beans, heat through. Ladle it up and serve with cilantro confetti, a dollop of light sour cream and several dashes of Tabasco.
I love chilis because you can make a big pot and eat it throughout your busy week for lunches and dinners. The flavors also seem to get better the second and third day {can you tell we’re totally OK with leftovers over here?} 😉
Since this has the starchy taters, I didn’t serve any cornbread with it. It was a hearty, filling one pot meal ~ perfect for the {upcoming!} cooler weather. I also recently discovered a chicken basil chili that I will be making next week….stay tuned for that yummy recipe.
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Happy, happy weekending!
