As I’ve mentioned before, I love the flavors of fall. Over the weekend, we tailgated with some friends before a major league soccer game. I was trying to decide what to bring and then thought of chili. I tried a new-to-me recipe from Taste of Home magazine that called for sweet potatoes, turkey and black beans. I ended up substituting the turkey for the chorizo.
It was a cool evening, so the chili turned out to be the perfect meal; it even traveled well. We took it out of the crockpot and put it in another bowl. Corn bread was the perfect side (we used Bob’s Red Mill mix). I’ve posted the recipe as we made it, along with the link to the original recipe.
1 lb. ground turkey
1 large onion, diced
3 tbsp tomato paste
3 large sweet potatoes, peeled and cut
1 large green pepper, diced
2 (28 oz.) cans crushed tomatoes
2 (15 oz.) cans black beans, drained and rinsed
1.5 cups vegetable stock
2 tbsp. chili powder
1 tbsp. dried oregano
1 tbsp. ground cumin
1 tbsp. paprika
In a large skillet, cook ground turkey and onion over medium heat for 8-10 minutes or until turkey is cooked. Transfer meat with slotted spoon to slow cooker.
Stir in tomato paste. Add potatoes, green peppers, tomatoes, beans, stock and spices, stir thoroughly. Cover and cook on low 8 hours, or until potatoes are tender.