Friday, April 22, 2011

Chili, take #35

Chili is one of those things that I've never made the same way twice. I have yet to find the 'perfect' recipe, and my favorite chilis I've eaten have been made by Potbelly's and my friend KP - and they're not giving up their recipes anytime soon.

I'm not even sure that this recipe counts as chili, because there are no chilis in it, and in fact not even many other veggies...but there are beans. Per a quick wikipedia search, it seems that 'chili' is merely a spicy stew - so I guess by that definition, this counts! (Though my version isn't even that spicy?) At any rate, I've been wanting to try out a black bean-sweet potato flavor combo for a while, and I had some ground turkey to use up as well - and considering Chicago's winter is getting its second wind, I felt like I needed a little something warm and comforting to counteract the still-dropping temperatures outside.

This chili is hearty, healthy, and full of aromatic spices like cumin, coriander, and even cinnamon - which goes perfectly in this recipe, and was a stroke of genius on my part at the last minute :)

First, you brown the meat, and get the veggies chopped and in the pot.

Then, you add the spices and let them really toast and coat all the ingredients with their delicious goodness for a few minutes.

Tomato sauce and black beans finish it off.

I actually kept it on the thick side this time so I could eat it with some rice, but adding just one 14-oz can of diced tomatoes next time will take this into soupier territory, perfect for dunking tortilla chips.

Black Bean & Sweet Potato Turkey Chili

1 pkg ground turkey (about 1 1/3 lbs)
1/2 large onion, chopped
1/2 large sweet potato, chopped
2 garlic cloves, chopped
1 t salt
2 T chili powder (this chili was NOT spicy...I might add more next time!)
1 T cumin
1 t coriander
1/2 t cumin seeds (optional)
1/2 t oregano
1 small can black beans, drained and rinsed
1 c tomato sauce
2 T taco sauce or salsa (you can just add a little more tomato sauce if you don't have this)
pinch cinnamon

In a large dutch oven or stockpot, brown the ground turkey in a little olive oil over medium heat for about 6-7 minutes. When nearly cooked through, add the onion, garlic, sweet potato, and salt to the pot. Lowering the heat slightly to medium-low, add all the spices except for the cinnamon, stirring to coat all the meat and vegetables, and cook about 5-7 minutes until the veggies are just starting to get tender. Add the rinsed, drained black beans along with the tomato sauce and taco sauce, and stir to combine. Allow everything to simmer together and the flavors to merry over medium-low heat for about 10 minutes. Add the pinch of cinnamon and stir to incorporate. Serve over rice with some cheddar cheese on top.


  1. We are chili lovers... and this new combination with sweet potatoes sounds awesome! Thanks for sharing!

  2. Ha!! I love this. I made a chili a few years back and had no white potatoes so I used sweet. It was certainly different but I fell in love with the taste!! Thanks for reminding me and thanks for linking up to Foodie Friday. I hope to see you again next week!!