One of my favorite dishes to make in the fall and winter is chili! Once the weather starts to cool, this meal is perfect for warming up you and your family. Today I’m sharing with you a rather unique chili combination… Spicy Turkey and Sweet Potato! I tried this for the first time a few weeks ago (as you may have seen on my Instagram), not even thinking about creating a blog post. It was that delicious, I just had to share the recipe with my readers!
10 ounces of ground turkey
1/4 cup of chopped shallot
1 sweet potato
1 tablespoon of tomato paste
4 teaspoons of chili powder
2 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of red cayenne pepper
1 cup of diced tomatoes
1 cup of vegetable broth
Salt & pepper
Fresh cilantro for garnish
Take your ground turkey, and pat it dry with a paper towel. Season it generously with salt and pepper. Now set it aside while you peel your sweet potato. Trim the ends and cut the potato lengthwise into half inch wide slices. Then cut crosswise so that the slices turn into half inch cubes.
In a large sauce pan, warm 1 tablespoon of oil over medium-high heat until it is hot (but not smoking). Add in the turkey, stirring to break up the meat. Cook the turkey until it is lightly browned but not yet cooked through. This takes about 2 to 3 minutes. Then add in your shallots, stirring occasionally, until they are softened. This should take another 2 to 3 minutes. Finally add in the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the tomato paste, chili powder, cumin, and coriander, red cayenne pepper. Cook until the mixture becomes quite fragrant. This should only take a minute.
Then stir in the sweet potato, diced tomatoes, vegetable broth, and 1 cup water. Bring the mixture to a boil, and reduce to a simmer. Stir occasionally until the sweet potato is tender and the chili has thickened. This usually takes 20 to 25 minutes.
Chop your sprigs of fresh cilantro and use it as a garnish atop the chili. Serve and enjoy!