Hey guys! Have you recovered from your Thanksgiving feasts?! My Thursday-evening food coma was particularly vicious this year. I was all, “I’ll never eat again!!”…until I ate literally the exact same plate again for dinner the next day. What can I say? ‘Tis the season for food comas, hangovers, and holiday cheer, amiright?
It’s basically our patriotic duty to do it UP on Thanksgiving (and this indulgent requirement definitely extends throughout the entire weekend, because it’s a long weekend and, uh, LEFTOVERS!). But every single year, without fail, I feel the need to seriously take a little break for a week or two before all the craziness of the holidays sets in once again with holiday parties, cookie swaps, and cheesecake and cheeseballs and cocktails galore. It’s the most wonderful time of the year, but I need to eat some vegetables for a hot sec before the onslaught starts all over again. You feel me?
I made this sweet potato turkey chili the Sunday after Thanksgiving, and I think we were all craving something a little healthier that wasn’t a boring old salad. This super thick, chunky, veggie- and protein-loaded sweet potato turkey chili was the healthy, hearty football-watching lunch of my dreams. First of all, as I’m sure you could tell by the pictures, it’s insanely thick and delicious – possibly the thickest chili I have ever made or tried! I loved it though – it was so filled with texture and was SO filling. The chunks of sweet potatoes and black beans get a little mashed up all together for the perfect combination of textures and flavors, and all it’s a little spicy without too much heat. Chili heaven!!
We of COURSE top it off with all the best toppings (because chili without toppings is just so, so sad). I subbed in healthy nonfat plain Greek yogurt for the typical sour cream, plus threw in some shredded cheddar for a salty element and chopped cilantro for some green freshness. We ate these bowls with leftover cornbread from Thanksgiving (I didn’t say we were being TOTALLY abstemious, did I?) and I can honestly say that I can’t think of a better way to celebrate this crazy few weeks of holiday madness than with a little break and a steaming bowl of healthy and hearty sweet potato turkey chili. You deserve it, holiday champs!!
- 2 tsp. olive oil
- 1 pound ground turkey (I used 93% fat)
- 1 white onion, diced
- 3 cloves garlic, minced
- ¼ cup chili powder
- 1 tbsp. ground cumin
- 2 tsp. ground coriander
- 3 tbsp. tomato paste
- ½ tsp. kosher salt
- 2 sweet potatoes, peeled and cut into medium-sized chunks (about 3 ½ - 4 cups)
- 4 ripe plum tomatoes, chopped
- 4 cups water (can sub up to 2 cups with chicken stock for more flavor)
- 2 14-ounce cans black beans, rinsed and drained
- Fresh cracked black pepper and kosher salt, to taste
- Toppings: chopped cilantro, plain Greek yogurt or sour cream, shredded cheddar cheese, tortilla chips, etc.!
- Heat 1 tsp. olive oil in a large Dutch oven or heavy saucepot over medium-high heat. Add the ground turkey and cook for about 5-7 minutes, until browned. Push the ground turkey to the sides, reduce heat to medium, and add another tsp. of olive oil to the middle of the pan. Add the chopped onion and garlic and cook for another few minutes, stirring occasionally, until slightly softened. Add the chili powder, cumin, and coriander; stir to combine. Add the tomato paste and ½ tsp. kosher salt and stir to combine for about 30 seconds.
- Next, add the sweet potato chunks, tomatoes, and water/chicken stock and stir to combine. Bring to a simmer and allow to simmer, uncovered, for 35-40 minutes, until the sweet potatoes are very soft and the liquid is mostly absorbed. Stir in the black beans and allow everything to heat through for a few more minutes. Taste and add black pepper and additional kosher salt if desired. Spoon into bowls and top with desired toppings. Serve immediately!
Looking for more delicious chili recipes?
(Lightened Up) Traditional Chili
