Turkey Sweet Potato Chili
Makes 8 servings (1 cup each)
The arrival of fall means it’s soup and chili season, chickens! This recipe hits a quadfecta of awesome: it’s a cinch to make; it’s easily doubled; it freezes beautifully; and it’s a crowd pleaser. Make it for your next tailgate, or on a Tuesday night. It’s a really great excuse to eat Fritos (which are corn‐based, and, as such, gluten‐free.)
Ingredients
1 tbsp olive oil (or your cooking oil of choice)
1 large onion, diced
3 cloves garlic, minced
1 lb. 97% lean ground turkey (if you want to do ground beef, that’s perfectly fine!)
salt and pepper, to taste
10 oz can Rotel tomatoes with green chilies
14 oz can tomato sauce
14 oz can diced tomatoes
Water, as needed (if you like a thinner chili – I won’t judge)
2 tsp chili powder
1/2 tsp cumin
1/4 tsp paprika (smoked paprika adds nice depth, if you have it!)
1 bay leaf
1 large sweet potato (or 2 medium sweet potatoes), peeled and diced into 1/2‐inch cubes
Directions
In a large pot or Dutch oven, heat the oil over medium‐high heat until shimmering.
Sauté the onion until translucent, about 5 minutes.
Add the garlic and sauté until fragrant, about 1 minute.
Add the turkey, breaking it up as it cooks into smaller pieces, and seasoning with salt and pepper.
When the meat is browned and cooked through, drain the fat, if desired (though you won’t have much if you’re using 97% lean turkey!), and add the meat back to the pot.
Add the remainder of the ingredients to the pot, and bring the chili to a boil.
Once bubbly, reduce the heat to medium‐low, cover, and simmer until potatoes are soft and cooked through, about 25 minutes, stirring occasionally.
Once the potatoes are soft, remove bay leaf, and serve with desired garnishes (FRITOS, fresh cilantro, avocado, cheese, and/or sour cream—the world is your oyster!).