Black Bean and Sweet Potato Turkey Chili


I first found this recipe several years ago, and it has been a regular addition to our fall eating since.  I want to thank Sara at Our Best Bites for the original version of this slow cooker recipe.  I change it a bit each time I make it, but I always work from her recipe, so I included her original below (so the pictures may not exactly match ingredients).

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This year all the good stuff came from my garden:  sweet potatoes, garlic, jalapeno and even the pumpkin is the cooked flesh from one of our garden pumpkins!  It was the one that made this jack o’lantern.

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There are many ways to serve this.  We like it with yogurt and avocado, and maybe some chips or crackers.

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It freezes very well, so it is nice to make this big batch and save half for another time. It is even better after the flavors have had time to blend together even longer.

Black Bean and Sweet Potato Turkey Chili

Recipe by Our Best Bites

1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced (from the garden)
1-2 jalapenos, minced (from the garden)
20 ounces ground turkey breast
2 teaspoons cumin
2  teaspoons kosher salt
½  teaspoons pepper
1  teaspoon oregano
1  teaspoon chili powder
1 1/2  teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes (from the garden)
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree (from the garden)
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder

optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

Heat a large skillet to medium-high heat.  Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos.  Saute for about 5 minutes, until veggies are tender and fragrant.  Add to slow cooker.IMG_8382.JPG

In same skillet, heat remaining 1 1/2 teaspoons olive oil.  Add turkey and mushrooms and stir to combine.  Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika.  (note: the meat will taste very seasoned when done.  Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!)  Add turkey mixture to slow cooker. IMG_8383

Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine.  Place lid on pot and cook for  4-6 hours on high, or 8-10 on low.   Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet potatoes are tender.IMG_8384.JPG

When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken.  Season with additional salt to taste before serving. IMG_6571.JPG

If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.IMG_8399.JPG

Yields: About 4 quarts (16 cups)

Categories: Kosher, Main Dish, Recipe, Sweet Potatoes | Tags: | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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