I absolutely love chili, especially when the weather is cool and there’s a good football game on TV. I am definitely more partial to vegetable chilis and ones that are as much beans as they are meat, like this one. Sweet potatoes, which are one of my favorite foods and so incredibly nutrient-dense, add some body to this chili without even being noticed since they are shredded. My husband claims he doesn’t like sweet potatoes, but has no idea he’s eating them here.
Chipotles are technically smoked, dried jalapeno peppers, i.e. there are no chipotle plants out there. I am crazy about the smoky flavor, but chipotles can pack some heat. Believe it or not, chilis are actually loaded with antioxidants and anti-bacterial properties and can give a boost to your metabolism. I think this recipe is about a 5 on a hotness scale from 1-10. But adding avocado, yogurt or sour cream will definitely tone down the heat.
- 2 tablespoons extra-virgin olive oil
- 1 lbs ground dark turkey meat
- 1 medium onion, diced
- 1 jalapeno, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon chipotle chili powder
- pinch ground cloves
- 2 teaspoons sea salt
- (14.5 ounce) diced tomatoes and their juice
- 3 cups cooked pinto beans, or 2 15-ounce cans, drained and rinsed (or use 1 can kidney beans and 1 can pinto)
- 2 small sweet potatoes, about 1 pound, peeled if desired and shredded (about 4 cups) or riced in a food processor
- 21/2 cups water
- Topping suggestions: diced avocado, fresh cilantro, Greek yogurt or sour cream, tortilla chips
Heat oil in a large pot over medium heat. Add turkey meat and brown, breaking up with a wooden spoon. When just cooked through remove from pan using a slotted spoon and set aside. If pot looks dry, add more oil.
Add onion, jalapeno, and garlic and sauté until onion is tender and translucent, about 6 minutes.
Add spices, salt, and pepper and stir until fragrant, about 1 minute.
Add tomatoes and their liquid and cook for another minute or two.
Add the turkey meat back to the pot, along with the beans, sweet potato, and water. Bring to a boil, lower to a simmer and cover. Cook until sweet potatoes are tender and everything is nice and thick, about 1 hour.
Taste for salt and pepper. Serve with desired toppings such as tortilla chips, diced avocado, chopped cilantro, and sour cream.