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)
Ingredients:

• 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.

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TASTE NOTES

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.