It’s been awhile since I’ve featured a recipe on the blog. Partly because I’ve been traveling like a crazy person and partly because I’ve been uninspired in the kitchen and not cooking anything new. Well, I’m still a crazy person but found a little bit of inspiration in my fridge the other night and decided to make “chili.”
You’ll notice that the picture is missing beans. That’s because I don’t really love beans (with exceptions — I love lentils and baked beans, but I digress) and so I decided my “chili” would be bean free. This turkey and sweet potato chili is super easy and it’s a great idea for Sunday cooking – make a big batch and eat it the rest of the week!
- 1 large or 2 medium sweet potatoes
- 1 lb ground turkey
- 1 can chopped or diced tomatoes
- 3/4 cup water
- 1 teas cumin
- 1 teas cinnamon
- Kosher salt to taste
- Heat ground turkey in large pan over medium heat, breaking up the turkey as it cooks.
- While turkey cooks, chop sweet potatoes in bite sized chunks.
- Once turkey is cooked through, add in sweet potatoes, tomatoes, water and spices.
- Cover and cover on low to medium heat for 25 minutes or until sweet potatoes are able to be cut with a fork - but not mushy.
- Serve with chips or the carb of your choice!
- You may want to add a bit of oil to the pan before cook the turkey if your pan is not a nonstick pan.
This was a quick and easy weeknight recipe. It was quite delicious — I shared some with K and he attempted to take the rest of my leftovers, leaving with me no lunch the next day! Of course, I put a stop to that. But seriously – if you like sweet potatoes, give this a try.
What’s your favorite potato?