Sweet Potato Chili (with Optional Turkey)

Goodness, it feels nice to be posting a recipe. Even though this blog has taken a turn away from being solely about food, I don’t think I’ll ever get tired of sharing yummy, easy recipes that can help busy moms survive the crazy lives they lead.

My sweeter-than-sweet friend Christy brought over a pot of this chili a couple of weeks ago. (Bless her – I have been dying trying to cook for just myself and picky-picky L.) I will confess to you, I think it’s best as is, but you know E. He gives me the raised eyebrow if dinner is meatless. (Although he did say he is willing to go meatless once a week, which I will gladly take advantage of.) So I made a ground turkey version for dinner over the weekend, and his only comment was that it didn’t need the sweet potatoes. (You can go ahead and imagine me rolling my eyes now.) Whatev.

The beauty of this chili, aside from the chunks of sweet potato in it, is in the seasonings: chili powder (of course), cumin, cinnamon (!), and unsweetened cocoa (!!!). I also added a quarter cup of dark brown sugar, the kind that smells like rich molasses. It comes together quickly once the vegetables are chopped, making it an easy weeknight dinner choice.

We ate it with tortilla chips, but in hindsight, I think maple cornbread would be better. I also grated up some cheddar cheese–yes, by hand. E told me he misses the texture of hand-grated cheese, so I bought a brick of cheddar, got out the box grater, and pointed out to him how this action made it clear he is deeply adored. I may also have asked him how the cheese was.

I will definitely make this again–with and without the turkey.

Toppings: chopped scallions, shredded sharp cheddar, sour cream.

Sweet Potato Chili

Ingredients:

1-2 tablespoons olive oil

1 pound ground turkey (optional)

1 large onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 large sweet potatoes, peeled and cut into 1-inch chunks

4 cloves garlic, minced or pressed

1 tablespoon chili powder

1/8 teaspoon cayenne pepper

1 tablespoon unsweetened cocoa powder

1 teaspoon cinnamon

28 ounces canned diced tomatoes

14 ounces canned pinto beans, rinsed and drained

14 ounces canned black beans, rinsed and drained

16 ounces chicken or vegetable broth

kosher or sea salt and ground black pepper to taste

Instructions:

In a large soup pot or Dutch oven over medium-high heat, warm the olive oil. Add the turkey (if using), onion, and bell peppers. Cook until the turkey is browned and the vegetables are tender.

Stir in the sweet potatoes and seasonings, including the garlic.

Add the tomatoes, beans, and broth. Reduce heat to medium-low and simmer 45-60 minutes, until flavors have melded and sweet potatoes are tender but not breaking down. Taste and season with salt and pepper.

Serve with sour cream, shredded cheddar, and chopped scallions. Serves 8-10.

Enjoy!

Harmony