DISH: Turkey Chili with Sweet Potatoes & Beans, and Hints of Cinnamon & Cocoa
or, there’s a recipe in here somewhere
NOTE: This recipe requires the use of a crock pot.
2 cans of beans (black and pinto, or kidney)
28 oz. can of diced tomatoes
16 oz can of stewed tomatoes
2 heaping tsp. unsweetened cocoa powder
1. Cut up the sweet potatoes
These are very dense, so make sure that it’s stable; and cut in half length-wise, then cut each half into three pieces, and cube those pieces (one inch pieces).
Dice the onion and the bell pepper, and mince the garlic cloves.
Brown the turkey in a pan with 1 tbsp. of olive oil at medium high heat for 5-7 minutes. Drain when done. Remove the turkey from the pan and set aside for now.
4. Sauté the onions, add garlic
Put the pan back on the heat with 1 tbsp. of olive oil and add the chopped onion. Sauté the onions until they’re slightly sweating; they should still be slightly crunchy. This will take 4-5 minutes.
Then add the chopped garlic and cook for 1 to 1.5 minutes.
Dump all of your spices (chili powder, cumin, pepper, salt, cinnamon, and unsweetened cocoa powder) into the pan with the onion and garlic. This will cook off the raw flavor.
Get the turkey that you set aside at the end of step 3 and add it back into the pan with all the onion and spices. Coat the turkey in this.
Get your crock pot out and dump the contents of your pan into the crock pot. Then add the two cans of tomato products, the cans of beans (rinsed and drained), the sweet potato and the chopped bell pepper.
Cover with two cups of broth or water; broth will add more flavor (we used water). Get it until the liquid is just at the top of your ingredients; they don’t need to be drowning in it.
Put the lid on, set it to high and cook for 4 hours. Or cook on low for 8 hours.
Garnish with diced radishes (not listed in the ingredients above) and some tortilla chips! Maybe even add some cilantro!
TIP: If you’re not worried about it being dairy free, add some cheese!
