I pretty much live on warm, soupy, hearty foods during the winter.  When I came across this recipe on SkinnyTaste, I knew I had to try it.  The idea of sweet potatoes in chili intrigued me.  I also love that it contains all my criteria for an ideal recipe – 1) Quick and Easy 2) Healthy 3) Delicious, and 4) A one pot meal!

This recipe is now on our weekly menu rotation, and the bonus is that both my kids love it too!  My daughter pretty much rejects all protein, but she will happily devour a bowl of this.  I love the subtle sweetness the sweet potatoes bring to this traditionally savory dish.  And although the recipe calls for paprika and chili powder, this chili isn’t spicy at all!  I would adjust the spices according to your preference – I don’t even measure anymore, I just sprinkle and taste as I go along until I find that perfect balance.

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Ingredients:

– 20 oz lean ground turkey
– kosher salt, to taste
– 1/2 cup onion, chopped
– 3 cloves garlic, crushed
– 10 oz can Rotel mild tomatoes with green chilies
– 8 oz can tomato sauce
– 3/4 cup water (I substituted with chicken broth)
– 1/2 tsp cumin, or to taste*
– 1/4 tsp chili powder*
– 1/4 tsp paprika*
– 1 bay leaf
– 1 medium sweet potato, peeled and diced into 1/2-inch cubes
– fresh cilantro, for garnish

*I like lots of spice so I increase all of these.

Directions:
In a large skillet, brown turkey over medium high heat and season with salt and cumin.  When meat is browned and cooked through, add onion and garlic; cook 3 minutes over medium heat. Add the remaining ingredients – can of Rotel tomatoes, sweet potatoes, tomato sauce, water (or chicken broth), cumin, chili powder, paprika, salt and bay leaf.  Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes (stirring occasionally). Add 1/4 cup more water or chicken broth if needed.  Remove bay leaf and serve.

Tastes even better the next day, and freezes well too!