White Bean Sweet Potato Turkey Chili

It was a cold, rainy, gloomy Monday on the East Coast yesterday and the last thing I wanted to do after work was slave away in the kitchen ( sounds like most Mondays right?!).  I wanted something comforting but not too heavy, flavorful but easy to make, and most importantly something I could throw together and just forget about until it was dinner time.. I know, maybe I was being a little too picky.  After soup, which I decided wouldn’t fit my needs, I thought of chili!  I love this recipe because the flavors are totally different from a “normal” beef chili, but just as delicious!  The heat comes from the spices, you get a little sweetness from the potatoes, the turkey keeps it super lean and not too overpowering, and after the prep, all it needs to do is simmer on the stove!

Turkey Chili: Feeds 6-8 with leftovers

2.5 lbs. ground turkey

1 onion, diced

3 cloves garlic, minced

3 small red peppers, diced

4 sprigs of thyme, leaves only

1 teaspoon fresh oregano, minced

3 small/medium sweet potatoes, medium diced

24 oz. crushed tomatoes

24 oz. water

2 15.5 oz. cans white beans

2 tablespoons salt

1 tablespoon of each: chili powder, smoked paprika, cumin

2 teaspoons chipotle powder

Begin by browning ground turkey in a sauté pan.  While your meat is browning, prep veggies.  In large pot at medium heat, drizzle just enough olive oil to coat bottom of pot.  Stir in onions and garlic, cook about 3 minutes.  Add herbs, peppers and sweet potatoes and stir until starting to brown, you may need to increase heat. Pour in browned meat, crushed tomatoes, water, and white beans.  Add spices.  Stir and bring pot to boil.  Once boiling, turn down to a simmer, stirring occasionally.  Cook for about 1 hour or until sweet potatoes soften and start to blend into the chili.  Garnish with your favorite toppings!