Here’s a recipe that I followed almost to a T, which is quite unusual for me. The only change I made was to use leftover rotisserie chicken in place of the ground turkey, but that’s just because I needed to use it up. This chili was delicious. I was worried the sweet potatoes might be odd (too sweet) but they were very good. The adobo has a great flavor. It is very spicy, so use it to your taste. I made this on the stove top because I didn’t have a whole 7 hours for it to cook in a crock pot.
Turkey and Sweet Potato Chili
2 lbs ground turkey meat
2 large sweet potatoes, peeled and chopped into squares
2 red onion
1 (15oz) can kidney beans
1 (15oz) can black beans
3 peppers (red, yellow, orange) cored, seeded and chopped
2 (28oz) cans of diced tomatoes, drained
1/4-1/2 cup of beef stock
2 tbsp tomato paste
3-4 garlic cloves, crushed
2-3 chilis in adobo, chopped with some extra sauce added
1-2 tsp chili powder
1/2 tsp paprika
1 1/2 tsp cumin
2 tsp dry oregano
salt and pepper
Toppings suggestions: cilantro, green onions, jalapeno, cheddar, sour cream or greek yogurt, shredded red cabbage (for some crunch)
- Dice peppers and red onion and place aside.
- Peel and chop sweet potatoes into medium squares. Place aside.
- Drain beans and tomatoes of juices.
- Press 3-4 cloves of garlic through the garlic press and place aside.
- Dice chili in adobo and place aside.
- Measure out approx 1/4 cup of beef stock. Place aside.
- Brown turkey meat in medium to large skillet. Drain fat and place aside.
- Place all ingredients into crockpot. Cook in crock pot on low for 7-8 hours.
- Place in bowls and top with your favorite chili toppings. Toppings that add very little calories would include: red cabbage, cilantro, green onions and jalapenos.