Turkey, Sweet Potato, Black Bean Chili
Turkey, Sweet Potato, Black Bean Chili

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, turkey, sweet potato, black bean chili. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Turkey, Sweet Potato, Black Bean Chili is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Turkey, Sweet Potato, Black Bean Chili is something which I’ve loved my entire life.

Crowd pleasing sweet potato turkey chili with black beans! Easy, healthy & simple, this delicious stovetop chili is packed with smoky, spicy flavor. And a touch of sweetness from the potatoes & cinnamon!

To begin with this particular recipe, we have to prepare a few ingredients. You can cook turkey, sweet potato, black bean chili using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Turkey, Sweet Potato, Black Bean Chili:
  1. Get 14 oz Sweet potatoes, peeled & cut into 3/4 inch chunks
  2. Take 1/4 cup olive oil, extra virgin
  3. Get 1 Sea Salt
  4. Make ready 1 1/2 cup Yellow onion diced
  5. Prepare 2 clove Garlic, minced
  6. Get 1 tsp ground cumin
  7. Make ready 1/2 tsp paprika
  8. Make ready 1/2 tsp chili powder
  9. Get 1 lb Ground Turkey
  10. Prepare 28 oz Tomatoes plus their juices
  11. Make ready 1/2 cup water
  12. Get 14 oz black Bens cooked or canned

Sprinkle with a good pinch of the sea salt. Stir in sweet potato, onion, and jalapeños. Stir in the garlic, chili powder, cumin, red-pepper flakes, salt, and pepper. Add black beans, tomatoes with their juices, and water.

Steps to make Turkey, Sweet Potato, Black Bean Chili:
  1. Preheat oven to 400. Line rimmed baking sheet with parchment paper.
  2. Toss sweet potato chunks with 2 tablespoons of the oil until well coated, then spread on baking sheet in single layer. Sprinkle with Sea Salt. Roast for about 20 minutes stirring a few times. Let cool.
  3. Meanwhile heat remaining 2 tablespoons of oil in a large, heavy bottomed pot over medium heat. Once oil simmers, add onion, garlic, cumin, paprika, chili powder, & sea salt, stirring to coat. Cook for 8 to 10 minutes, until softened.
  4. Add turkey cook stiring until meat is cooked through & moisture had evaporated about 20 minutes.
  5. Add tomatoes & juices & sea salt. Increase heat to high & add water. Once mixture boils, reduce to low heat & cook uncovered for 20 minutes.
  6. Stir in beans & sweet potatoes, taste & adjust seasoning as needed. Cook for 15 minutes to blend flavors.
  7. Divide among individual bowls. Serve hot.

WHAT GOES INTO THIS CHILI RECIPE. Sweet Potato and Black Bean Chili Sweet Potato and Black Bean Chili. I used a small sweet potato so I added some black beans, and I used ancho chili powder. Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili.

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