Wednesday, October 19, 2011

Sweet Potato Chili

I absolutely love chili. And all variations of it, too. All meat, no meat, with beans, without beans, it doesn't matter. Every version I've ever tried has been delicious.

At the first signs of Fall, I always plan my first pot of chili. This year, I decided to add a sweet potato to the pot... and it turned out amazing.

Sweet Potato Chili

1 lb ground turkey
1 large sweet potato (about 1 pound)
2 bell peppers (I used green, but any variation will do the trick)
1 large onion
3 cloves garlic
4 stalks of celery
1 can cannellini beans
1 can diced tomatoes
1 can chopped green chilies
1 pack of McCormick's Low Sodium Chili Seasoning
1 bay leaf
2 cups of low sodium chicken broth (or vegetable broth)
1/2 tbsp flour
s & p
cayenne pepper (optional)
hot sauce (optional)

What to do:

Slice potato into 3 equal pieces and place into a pot filled with water. Boil until potato is tender, about 20 minutes. Remove potato from pot and set aside to cool.

In a large pot, heat 3-4 tbsp of olive oil over medium heat. Add chopped onion, bell pepper, celery, and garlic to the pot and season lightly with salt and pepper. Cook 4-5 minutes until vegetables begin to soften. Add ground turkey and cook until meat is cooked all the way through. If you like your chili spicy, add in a few shakes of hot sauce and 1 tsp cayenne pepper.

Drain and rinse cannellini beans and green chilies, then add to the pot. Drain tomatoes and add to mixture. Pour spice packet on top and stir to combine. Sprinkle 1/2 tbsp of flour over the chili and mix to combine, then add 2 cups of chicken broth, sweet potato and bay leaf. Stir and let simmer with lid tilted over low heat for 1 hour.

Top with sour cream, green onions, and shredded cheddar cheese.

Serve with these corn bread muffins. (Who can eat chili without cornbread anyway?)

Ah, autumn. We love you so.

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