Turkey? And sweet potatoes? Together? In chili?
That sounds weird, right? Or was it just me who thought it was an odd combination?
I had my doubts when I decided to try a recipe for Turkey and Sweet Potato Chili in the name of wanting something different. I even bought ‘back up’ groceries in the event that it turned out terrible.
It turned out to be one of my favorite recipes to date. I’m embarassed by the number of times I’ve made this dish in the last few weeks. In fact, it was dinner for part of this week and will likely make it into next week’s rotation too.
This recipe is perfect for fall and reheats well. Plus, it’s health – 235 calories per cup and gluten-free! It typically makes 4-5 servings.
- Brown ground turkey (I use 93% lean) over medium-high heat, breaking it up as it browns and seasoning with salt to taste. I also add a little bit of cumin to taste here. A tip to cut down on dirty dishes – go ahead and brown the turkey in the pot you plan on using to make the chili.
- When meat is browned, add onion and garlic and let cook about three minutes
- Add the rest of the ingredients and cook on medium-high for about 30 minutes, stirring occasionally. Add 1/4 cup of water if it starts to get too thick.
I like to pair this with sweet potato chips and a dollop of sour cream. It’s delicious!
Let me know if you try this one!