Whether I like it or not, the weather is getting cooler and we’re well on our way to fall and … winter. I don’t mind the weather getting cooler – especially since it means it’s finally officially soup and chili weather!
We got a lot of sweet potatoes in our last summer Fresh Fork CSA, and though I’m a fan of roasting them, making fries, and more – I really wanted to make a chili with them. So I did. Typically I make my chicken or turkey chili in the crock pot to save time, and energy, but for being a chili recipe, this is pretty easy and painless to prepare AND make. You could probably use ground beef – but I always prefer turkey or chicken personally so I haven’t tried it.
Sweet Potato Chicken Chili
Here’s what you need:
- 1 Tbs olive oil
- 16 oz lean ground turkey or chicken
- 1 medium yellow or Spanish onion, chopped
- 1 medium sweet pepper, chopped
- 1 Tbs garlic powder
- 1-2 tsp cumin
- 1 tsp chili powder
- 10 oz can tomatoes with green chilies
- 16 oz can diced tomatoes
- 8 oz can tomato sauce
- 2 cans our favorite beans – I used kidney and Great Northern beans
- 2 medium sweet potatoes, peeled and chopped into cubes about 1/2-1 inch thick
Here’s what you do:
- In a Dutch oven, brown the ground chicken over 1 Tbs olive oil. Cook, on medium-high, and break apart chicken as it cooks. Season with some of the garlic powder and cumin as it cooks.
- After chicken is cooked through, add onion and pepper and some more of the cumin and garlic powder. Continue to cook for another 2-3 minutes until onion starts to become translucent.
- Add the can of tomatoes with chilies, diced tomatoes, tomato sauce, beans and sweet potato.
- Add rest of spices – rest of cumin, garlic powder and then chili powder. Stir to combine mixture.
- Cover Dutch oven most of the way and simmer over medium to medium-low heat for about 25-40 minutes or until the sweet potatoes are soft and full cooked. Stir often.
- Serve in a bowl. Mine made about 9 cups and I had about 1 1/2 cup for my dinner serving.
- Enjoy alone, over rice or with corn bread. I chose the corn bread — because why not?
And that, my friends, is the perfect fall meal!