The richness and flavors from this simple chili with warm you from the inside out. Along with the Chicken and White Bean Chili, this is my second favorite chili recipe. Even if you’re not a bean or sweet potato fan, give it a chance…it won’t disappoint!
TURKEY, BLACK BEAN & SWEET POTATO CHILI
2 sweet potatoes, washed & cut into small cubes
1 large onion, diced
2 garlic cloves, crushed
1 teaspoon cumin
1/2 teaspoon paprika
1/2 chili powder
1 pound ground turkey
28 ounce canned on tomatoes (whole or diced)
14 ounce can black beans, rinsed
Preheat the oven to 400. Toss sweet potatoes with a tablespoon olive oil and a dash of salt. Bake on a parchment lined sheet for about 20 minutes.
Meanwhile, heat another 2 tablespoons olive oil in a large pot over medium heat. Add onion, garlic, spices, and salt. Stir now and then until onions are soft but not browned (8 minutes).
Add turkey to the pan and cook, stirring to break it up. Cook on a medium-low heat, stirring ocassionaly, until nicely browned (about 20 minutes).
Add tomatoes and a large pinch of salt, add a 1/2 can of water to pot, and bring to a boil. Then turn to a low heat to simmer for 20 minutes. (If you used whole tomoatoes, use the back of a wooden spoon to break them up).
Add the beans and sweet potatoes and simmer for another 15 minutes. Top with cheddar cheese, plain greek yogurt, or some cilantro!