Baby, it’s cold outside! It’s time for some soul warming chipotle turkey and sweet potato chili
When it’s cold, all I want is chili. Especially after a long day of skiing or snowshoeing. There’s just something about a big bowl of chili with just the right amount of spice that warms you from the inside out.
This chili is made without beans but if you’re not following a paleo diet or you can’t fathom chili without beans, feel free to add a can of black beans or pinto beans. You’ll increase the fiber content and stretch your chili (and food budget) a little further.
Spice is nice
The amount of chipotle powder in this recipe is pretty small but it packs a big punch and really makes the dish something special. Look for chipotle powder in the bulk spice sections of well-stocked grocery stores and buy just what you need for a few batches. It’s also great stirred into your favorite salsa, mayonnaise, marinade or barbecue sauce.
You can also substitute 1 small chipotle chili canned in adobo sauce (remove the seeds and membranes for less heat) and the leftover chiles can be frozen in ice cube trays then stored in a zip-top bag in the freezer for future use.
Serve it up
We love ours steaming hot with diced avocado, fresh cilantro and lime but a dollop of sour cream or sprinkling of cheese is also amazing.
- 1 Tbsp. coconut oil
- 1 lb. ground turkey
- 1 cup diced onion (about ½ large)
- 3 cloves garlic, minced
- 28-ounces canned or jarred diced tomatoes
- 1 medium sweet potato, peeled and cut into small cubes
- 2 cups chicken broth
- 2 tsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- ¼ - ½ tsp. ground chipotle powder (may substitute 1 canned chipotle in adobo sauce)
- Sea salt and pepper to taste
- Heat oil in medium saucepan set over medium-high heat.
- When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
- Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
- Turn up the heat to high. Add tomatoes, sweet potatoes, broth and seasonings and bring to a boil.
- Reduce heat to medium-low and simmer uncovered 10-15 minutes until chili is hot and sweet potatoes are tender. A longer simmer will intensify the flavors and leftovers are even better the next day.
Are you a chili with beans or without beans kind of person? We’d love to hear how you like your chili in the comments below.
This recipe was originally published at blog.paleohacks.com.