Sweet Potato & Turkey Chili

Sweet, smoky, and subtly spicy.

Even though it's June, I'm posting this yummy and warming sweet potato and turkey chili recipe.

I've spent the past few weeks preparing some meals for my freezer in anticipation of my darling baby girl, set to arrive anytime this month! I wanted something with lots of fibre to help my digestion, but also lots of calories to support my body's needs.

Postpartum is a time for nourishing the body with cooked, warming foods like stews, soups, and chilis. Not only does it freeze well, but this recipe is filling, easy to prepare, and full of fibre. It's also very forgiving in terms of substitutions - use butternut squash instead, ground beef, add a different type of beans - just use the general recipe as a base.

Obviously chili is a favourite in the fall and winter, but sometimes, during cooler spring or summer days, it can be nice to have a spicy and warm meal! Even though the total time says 60 minutes, it's not an active 60 minutes - all of the cleaning can be done while the chili simmers and you can prep any other sides you'd like to go with it while it cooks.

Sweet Potato and Turkey Chili

4 servings

Total time: about 60 minutes

Ingredients

1 lb ground turkey

1 tbsp olive oil

1 medium sweet potato, peeled and cubed

1 medium carrot, peeled and chopped

1 small/medium yellow onion, chopped

3-4 cloves of garlic, crushed and minced

2 tsp cumin

1 tbsp chipotle chili powder

1 tsp cinnamon

1 tsp ground ginger

3 cups of water or broth

1 15oz can of black beans, drained and rinsed

1 14oz can of diced tomatoes, in their liquids

1 tbsp flour (I used cassava) (see note)

Juice of 1 lime

2 large handfuls of baby spinach

Salt and pepper to taste

Optional: toppings 1 tbsp chopped cilantro or parsley per bowl, shredded cheese, slices of avocado, corn tortilla chips, etc.

Directions

1. Heat a large pot on medium. Add ground turkey and brown the meat, 5-8 minutes. Remove turkey and set aside in a separate bowl. Drain the fat (if desired).

2. Return the pot to the stove, still on medium. Add olive oil, onions, sweet potato and carrots. Cook until onions are translucent, about 5 minutes.

3. Add garlic and spices, and cook for another 30 seconds. Add a touch more olive oil if anything is burning (especially garlic).

4. Add water, diced tomatoes, black beans, and turkey. Season generously with salt and pepper. Bring to a boil, then simmer for about 15 minutes to reduce. Stir occasionally.

5. Add flour and stir. Simmer for as long as desired to reduce the liquid (I did another 10-15 minutes while tidying). Continue stirring occasionally.

6. Add lime juice and spinach. Bring back to a boil, then simmer for another 3 minutes.

7. When ready to serve, top with whatever your heart desires - cilantro, corn tortilla chips, shredded cheese, slices of avocado - whatever!

Notes

• If your chili is reducing and thickening well, omit the flour. I needed to add it, but I developed this recipe in the spring which tends to be a damp season with more moisture. If you are preparing this in a drier climate or time of year (like fall), you may not need anything to help thicken it.

• Like every stew, soup or chili, this tastes best the next day after the flavours have melded together, so consider preparing one day in advance.

• Definitely leave it in the fridge overnight if you are planning to freeze it. If freezing, place in wide mouth mason jars or large freezer bags.

• Feel free to add more spice if you like it really spicy! This is a medium-mild chili recipe according to my hubby.

• Make it vegetarian by adding another can of beans in place of the ground meat.

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