Tuesday, November 11, 2014

Turkey, Sweet Potato, and Black Bean Chili

Having dipped my foot in the chili pool with a version of Jamie Deen's beef and sausage chili, I was intrigued by a recipe I found on Skinnytaste billed as a "no bean" chili. Since I love beans, I decided to try my own version of this, adding black beans and punching up the spices. Here's my version:

Serves 4-6 (PP value 7-10 pts depending on serving size)

  • non stick cooking spray
  • 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
  • 8 oz can tomato sauce
  • 3/4 cup low sodium chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 bay leafI
  • 2 medium sweet potato, peeled and diced into 1/2-inch cubes
  • optional:  serve with sour cream and salsa

Spray a large non-stick skillet with non-stick cooking spray and brown the ground turkey, breaking it up as it browns. Add the onion, garlic, and salt and cook for another 3 minutes. Add the Rotel, tomato sauce, chicken broth, cumin, chili powder, paprika, bay leaf, and sweet potato. Stir to mix evenly, then bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, for 45 minutes, adding more chicken broth, if needed.
Given how little time it took to put this dinner together, the flavors were really there. I would increase the cumin and chili powder even more next time and add a bit of hot sauce to spice it up. I also think it would be equally good with butternut squash. A cup-sized serving over half a cup of rice was very filling and leftovers will make a hearty lunch on a cold, fall day.


  1. This sounds delicious .. I love Chili and black beans.

  2. Oh this sounds so delicious. I just made a black bean turkey chill very similar to this but need to try your recipe next time! Love that there are sweet potatoes in there.


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