Sweet Potato Turkey Chili

After carb loading last week for the NYC Marathon that wasn’t, we needed some veggies back in our lives. Yes, we both carb loaded – one for running’s sake, one for moral support – that’s what sistas are for! Raw veggies don’t have that same appeal as nor’easters move in though, so we’re hunkering down with hearty, yet healthy, comfort food to make this transition to fall winter a smooth one. One of our yoga teachers said that as the seasons transition, our bodies crave grounding foods, like root vegetables – sweet potato, butternut squash, acorn squash etc. Our anonymous taste tester thinks this yogi wisdom is a bunch of baloney, but we’re buying it. Chili’s pretty high up there on the hearty scale, alongside beef stew, mac n cheese and lasagna. We opted for lean ground turkey in this version, and chocked it full of sweet potato to make a sweet, satisfying (and grounding!) variation on the original. Nix the ground turkey to easily make this recipe vegetarian.

Ingredients
1 lb lean, ground turkey
1 onion, diced

1 red bell pepper, diced

1 sweet potato, cubed

1 large can crushed tomato
1/2 lb kidney beans (we used dry, but canned works too)
1 garlic clove, minced
2 cups water
1 tbs olive oil
1/2 tsp cumin
1 tsp chili powder
Salt & pepper to taste

Steps
Heat olive oil over medium heat in a large pot
Brown onion and garlic
Add ground turkey and sauté until lightly browned
Add kidney beans, red bell pepper, sweet potato, top with crushed tomato and water

Add cumin and chili powder, stir and cook over medium heat for ~45 minutes
Remove from stove once chili has thickened, season with salt & pepper to taste

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