Turkey & Sweet Potato Chili


Turkey & Sweet Potato Chili
Serves 6

2 tbs. olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 lb. ground turkey meat
2 sweet potatoes, peeled & cubed
1 10oz. can 365 diced tomatoes with jalapeño
1 c. tomato puree (or crushed tomatoes)
1 15oz. can 365 pinto beans, drained & rinsed
1/4 c. chopped, fresh cilantro
salt & pepper
1 tsp. smoked paprika
1 tsp. cumin
1 bay leaf

Optional: shredded cheese, sour cream, tortilla chips for serving.

Heat olive oil in a stock pot over medium heat. Saute' onion for 3-4 minutes.

Add in garlic. As soon as it becomes fragrant (about 30 second) place turkey meat in the pan and start to break up with the back of a wooden spoon. Season the meat with a pinch of salt & pepper.

Once the meat has browned, pour in the tomatoes with jalapeños, rinse the can with water and pour that in. Add in the tomato puree, again, rinse with water and add that. Finally add the sweet potatoes to the pot.

Check the liquid levels, it should just about cover everything in the pot, if not add a bit more water. Season the chili with paprika, cumin and bay leaf. Cover, bring to a boil, then reduce to a simmer with the lid slightly ajar. Simmer for 30 minutes, stirring occasionally to prevent any sticking.

Add the beans to the chili and simmer another 10 minutes or until desired consistency is reached. Finish chili with fresh cilantro. Taste and adjust seasoning if desired.

Serve chili topped with shredded cheese, sour cream and tortilla chips.

Buon Appetito!