Turkey & Sweetpotato Chili
RECIPE DEVELOPED BY CHEF VIVIAN HOWARD IN PARTNERSHIP WITH NCSPC In this recipe, the sweetpotatoes stand in for beans and add a pleasing sweetness to an earthy, deceptively rich chili. Serve with sliced avocado, sour cream, tortilla chips or cilantro if you like. Photo Credit: Juli Leonard
- 1 pound ground turkey, avoid ground turkey breast for this recipe. It’s too lean.
- 1 tablespoon olive oil
- 1 large sweetpotato, cut into 1/2 inch dice
- 1 medium yellow onion, diced
- 5 garlic cloves, thinly sliced
- 2 teaspoons ground cumin
- 1 teaspoon ancho chili powder
- 1/2 teaspoon dark chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 large chipotle pepper in adobo, finely minced
- 1 tablespoon light brown sugar
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon cayenne pepper
- 20 turns of the pepper mill, or 1 teaspoon
- 1 tablespoon salt, divided
- 6 ounces tomato paste
- 4 cups chicken stock
- In a 4-6 quart Dutch oven, brown the turkey meat in the olive oil over medium high heat. Remove the turkey with a slotted spoon and set aside.
- Lower the heat slightly and add the onions, garlic and 1/2 teaspoon salt. Sweat until the onions are translucent and add the spices. Toast, stirring frequently for about 1 minute.
- Stir in the tomato paste and the minced chipotle. Add the turkey back to the pot as well as the chicken stock. Bring it up to a simmer and add the sweetpotatoes.
- Cover and cook at a brisk simmer for about an hour. Check the sweetpotatoes periodically, you want them to crush easily under pressure from a wooden spoon but not completely dissolve into the chili. Serve warm.
- Number of servings (yield): 4