This is a lightened up version of beef chili ---- full of flavor and little heat. This is perfect for a busy weeknight dinner, or serve it over the weekend and eat it in front of a roaring fire while watching football.
- 2 sweet potatoes, peeled and diced
- 1/4 cup extra virgin olive oil
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 pound ground turkey
- One 28 ounce can of San Marzano whole peeled tomatoes
- One 14 ounce can black beans, rinsed and drained
- Fresh cilantro
- Cheddar Cheese (my family loves the Trader Joe’s Mexican Blend)
- Sour Cream
Preheat oven to 400 degrees Fahrenheit.
Toss the sweet potatoes with 2 tablespoons of the olive oil and spread them out on a rimmed baking sheet. Season with salt, and roast for about 20 minutes, until you can easily pierce them with a fork. Set aside.
While the sweet potatoes are cooking, in a Dutch oven or large pot, heat remaining olive oil over medium heat. Add the onion, garlic, cumin, paprika, chili powder and a large pinch of salt. Cook for about 8-10 minutes until the onions soften. Add the turkey and stir to break up any large chunks. Cook until the turkey is browned, about 20 minutes.
Add the tomatoes to the pot. When you add the tomatoes, take one tomato at a time, and with your hands gently squeeze the tomato over the pot. Make sure you put your hand directly over the pot and squeeze VERY slowly and carefully, so you don’t get tomato juice all over yourself. Continue until all the tomatoes are added to the pot. Pour any remaining juice from the can into the pot. When the mixtures starts to boil, turn down the heat and simmer for 20 minutes.
Add the beans and sweet potatoes to the chili and continue to simmer for an additional 15 minutes.
Serve with your favorite chili toppings!
Inspired by It's All Good, Gwyneth Paltrow