Sweet Potato Chili with Turkey
Servings: 4 people
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Equipment
- Slow cooker
- Measuring cups + spoons
- Cutting board + sharp knife
- Large skillet
- Can opener
- Strainer
- Wooden spoon
Ingredients
- 1 lb ground turkey or 2 cups shredded
- 1 onion small and chopped
- 2 cups chicken broth
- 1 (15 oz) can sweet potato puree or canned pumpkin
- 1 (4 oz) can chopped green chiles
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp curry powder
- ½ tsp dried oregano
- ½ tsp salt
- 1 (15½oz) can great northern beans rinsed and drained
Instructions
- In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.
- Stir in broth, sweet potato puree, chiles, and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro, and red onions.
Notes
You can sub 1 lb ground turkey.
Optional Ingredients: Sour cream, fresh cilantro, and sliced red onions
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.