This isn’t a traditional chili, and while I can’t see it taking the place of our favorite chili, I will definitely be making it again. I changed up the original recipe a bit, adding more paprika and less chili powder, less meat, and we completely left out peppers since we just don’t like them that much and used celery instead. The original recipe contained 1-2 jalapenos as well, which I would leave in if you like spicy chili.
We loved the “sauce” flavors, with all the spices and pumpkin and it was even better with a little sour cream on top.
This makes a big batch, about 4 quarts, but freezes well if you won’t get through that much.
BLACK BEAN AND SWEET POTATO TURKEY CHILI
1 tsp olive oil
1 white onion, diced
1 bell pepper, diced (or 2 stalks celery)
1 lb ground turkey
8 oz mushrooms, minced (just over 2 cups)
2 tsp cumin
2 tsp salt
1/2 tsp black pepper
1 tsp oregano
1/2 tsp chili powder
1 T paprika
1 1/2 lbs sweet potatoes, peeled and diced in 1/2 inch cubes (about 4 cups)
28 oz can crushed tomatoes
2 15 oz cans black beans, drained and rinsed
3 1/2 cups beef broth
15 oz can pumpkin puree (I used my homemade in the freezer)
1/2 tsp cinnamon
1 T cocoa powder
For serving: Avocados, sour cream, cilantro, fresh lime juice
(We found sour cream, a little cilantro, and a lime wedge just perfect).
In a large skillet heat the oil over medium high heat and add the onion, garlic, and bell pepper and saute until softened. Put in a slow cooker.
Using the same skillet, cook the turkey and mushrooms with the cumin, salt, pepper, oregano, chili, and paprika over medium high heat until turkey is done. Add to slow cooker.
Add sweet potatoes, tomatoes, beans, broth, cinnamon, and cocoa powder to slow cooker and stir to combine. Cover slow cooker and cook on low for 8 to 10 hours, or high for 4 to 6 hours or until sweet potatoes are tender.
Let cook on high uncovered the last 30 to 60 minutes to thicken.*
*The original recipe stated to leave uncovered for just 10-15 minutes to thicken, but I found it took longer. That may be in part because I used 1 lb of ground turkey instead of the 20 oz the original recipe used.
Recipe adapted from Our Best Bites
Black Bean and Sweet Potato Turkey Chili
Ingredients
- 1 tsp olive oil
- 1 white onion, diced
- 1 bell pepper, diced (or 2 stalks celery)
- 1 lb ground turkey
- 8 oz mushrooms, minced (just over 2 cups)
- 2 tsp cumin
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano
- 1/2 tsp chili powder
- 1 T paprika
- 1 1/2 lbs sweet potatoes, peeled and diced in 1/2 inch cubes (about 4 cups)
- 28 oz can crushed tomatoes
- 2 15 oz cans black beans, drained and rinsed
- 3 1/2 cups beef broth
- 15 oz can pumpkin puree (I used my homemade in the freezer)
- 1/2 tsp cinnamon
- 1 T cocoa powder
For serving: Avocados, sour cream, cilantro, fresh lime juice
- (We found sour cream, a little cilantro, and a lime wedge just perfect).
Instructions
- In a large skillet heat the oil over medium high heat and add the onion, garlic, and bell pepper and saute until softened. Put in a slow cooker.
- Using the same skillet, cook the turkey and mushrooms with the cumin, salt, pepper, oregano, chili, and paprika over medium high heat until turkey is done. Add to slow cooker.
- Add sweet potatoes, tomatoes, beans, broth, cinnamon, and cocoa powder to slow cooker and stir to combine. Cover slow cooker and cook on low for 8 to 10 hours, or high for 4 to 6 hours or until sweet potatoes are tender.
- Let cook on high uncovered the last 30 to 60 minutes to thicken.
