Turkey-Black Bean Chili with Sweet Potatoes Recipe
Looking for an easy Turkey-Black Bean Chili w/Sweet Potatoes recipe? Learn how to make Turkey-Black Bean Chili w/Sweet Potatoes using healthy ingredients.
Submitted by axejudge
Makes 6 servings
How about some healthy chili?
Recipe Ingredients for Turkey-Black Bean Chili w/Sweet Potatoes
|14||oz Sweet Potato|
|2||tbsp Olive Oil|
|1||teaspoon Cumin, Ground|
|0.5||tsp Chili Powder|
|16||oz Ground Turkey, 85% Lean|
|28||oz Whole Peeled Tomatoes|
|14||oz Black Beans|
Recipe Directions for Turkey-Black Bean Chili w/Sweet Potatoes
- Turkey and Black Bean Chili With Sweet Potatoes
- The Washington Post, April 3, 2013
- Cuisine: American
- Course: Main Course, Soup
- Gwyneth Paltrow likes to top portions of this chili with her Spicy Cashew Moment (see related recipe) and pickled jalapeno peppers. She recommends making it a vegan dish by omitting the ground turkey and doubling the amount of black beans.
- We found this rather mild; you may wish to add another 1/2 teaspoon each of the sweet smoked paprika and chili powder in the last 15 minutes of cooking.
- MAKE AHEAD: The sweet potato can be roasted, cooled and refrigerated a few days in advance. The chili can be refrigerated for up to 3 days or frozen for up to 3 months.
- Makes 6 1/2 cups (4 servings)
- 14 ounces sweet potatoes, peeled and cut into 3/4-inch chunks
- 1/4 cup extra-virgin olive oil
- Coarse sea salt
- 1 large yellow onion, diced (1 1/2 cups)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin, or more to taste
- 1/2 teaspoon sweet Spanish smoked paprika (pimento dulce), or more to taste
- 1/2 teaspoon mild chili powder, or more to taste
- 1 pound ground turkey, preferably dark meat
- 28 ounces canned, no-salt-added whole peeled tomatoes, plus their juices
- 1/2 cup water
- 14 ounces cooked or canned no-salt-added black beans (if using canned, drain and rinse; see headnote)
- Chopped fresh cilantro, for serving
- Chopped fresh scallions, white and light-green parts, for serving
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.
- Toss the sweet potato chunks with 2 tablespoons of the oil until well coated, then spread on the baking sheet in a single layer. Sprinkle with a good pinch of the sea salt. Roast for about 20 minutes or until softened, stirring a few times. Let cool.
- Meanwhile, heat the remaining 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the onion, garlic, cumin, paprika, chili powder and a big pinch of salt, stirring to coat. Cook for 8 to 10 minutes, until softened.
- Add the turkey; cook, stirring a few times, until the meat is cooked through and its moisture has evaporated, which should take about 20 minutes. The turkey should be well incorporated into the onion mixture.
- Add the tomatoes and their juices and a big pinch of salt; increase the heat to high and add the water. Once the mixture comes to a boil, reduce the heat to low and cook, uncovered, for 20 minutes.
- Stir in the beans and the cooled sweet potatoes; taste, and adjust the seasoning as needed. Cook for 15 minutes to blend the flavors.
- Divide among individual bowls; top with the cilantro and scallions. Serve hot.
Serving Size 370.9g
Amount Per Serving
Calories from Fat
% Daily Value*
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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