Sweet Potato and Turkey Chili

Sunday was the perfect day for chili -- freezing temps in Chicago and lots of football.  I came across this recipe last month in Real Simple and instantly saved it for one reason -- the addition of sweet potatoes.  I have never even thought to add sweet potatoes to chili but now they will never be left out.  The original recipe was vegetarian but I added ground turkey to make it a little heartier (still healthy!).

This chili also has a sweetness to it.  Every person that tasted it commented on the cinnamon -- as you will see below, there is only 1/4 teaspoon of cinnamon in the entire batch!  If you prefer a little heat, you could definitely add jalapeno peppers.  Regardless, I promise you will enjoy!

The original recipe was prepared in a slow-cooker -- head on over to Real Simple to see those instructions.  I don't own a slow-cooker so went the old-fashioned route and cooked my chili on the stove.

Sweet Potato and Turkey Chili
Source:  Real Simple, January 2011
Serves:  6-8
Hands-On Time: 20 minutes  Total Time: 8hr 20m

Ingredients
1 package lean ground turkey
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions
Brown lean ground turkey over medium heat in a large pot on the stove.  After turkey is cooked, add the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Saute on low-medium heat for 2-3 minutes.  Add the tomatoes (and their liquid), rinsed beans, cooked ground turkey, sweet potato, and 1 1/2 cups water.

Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).

Serve the chili with the sour cream, scallions, radishes, and tortilla chips.