turkey, sweet potato & bean chili

BreadandSoupLady avatar
By Elaine Douglas
from Vancouver, BC

This is another one of those recipes you can alter according to what you have on hand. You can substitute butternut squash for the sweet potato. Choose whatever beans you like. I am especially fond of black beans. I use 1 pound of my frozen tomatoes instead of canned tomatoes. I also sometimes use cooked dry beans. When I cook dried beans I usually start with a couple of cups. That is more than I need for one recipe so I freeze the rest of the beans on a cookie sheet and then put them in a freezer bag for easy use in soups, stews and casseroles. Double the recipe to freeze for future meals.

serves 4 for main dish or 8 as a side dish
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For turkey, sweet potato & bean chili

  • 1 Tbsp
    your preferred cooking oil
  • 1 lb
    extra lean ground turkey
  • 2
    sweet potatoes, peeled and cubed - about 3 c. of ½ inch cubes (or may substitute butternut squash)
  • 1
    onion, chopped - about 1 c
  • 1 clove
    garlic, minced
  • 1 or 2 Tbsp
    chili powder – according to your taste.
  • 1 tsp
    each ground cumin and coriander
  • 1 tsp
    dried oregano
  • 1/4 tsp
    red pepper flakes
  • 1
    15 oz. can diced tomatoes
  • 1 1/2 c
    chicken stock
  • 1
    15 oz. can each of black beans and red kidney beans

How To Make turkey, sweet potato & bean chili

  • 1
    1. Heat the oil in a very large saucepan over medium heat. Sweat onions in olive oil for a few minutes, add garlic and cooked for another minute. Add the turkey and cook, breaking it up well with a wooden spoon, until no longer pink, about 5 minutes. 2. Add the sweet potatoes and cook, stirring frequently, for 5 minutes. Add seasonings, from the chili powder to the red pepper flakes, if using, and cook for 1 minute. Add the tomatoes with their juice and the chicken broth. Bring mixture to a simmer, cover the pan, and cook for 10 minutes, stirring occasionally. Meanwhile, rinse and drain the beans. Set aside. 3. Remove the cover, stir in the beans and simmer mixture until the potatoes are completely tender and the chili has thickened, about 20 minutes. Season, to taste, with salt and pepper. Serve chili in bowls and allow each person to choose their own garnishes from the chili bar.
  • 2
    Chili Bar: chopped chives, chopped tomatoes, chopped avocado, shredded lettuce, shredded cheddar, low-fat sour cream, hot pepper sauce
  • 3
    Tip: You could use pinto beans, white kidney beans or even chick peas as substitutes for the black and red kidney beans.