Serve over rice and garnish with sour cream, chopped green onions or cilantro. From Century Home Magazine.
- 1 tablespoon olive oil
- 1 onion, about 1 cup, chopped
- 1⁄2 lb lean ground turkey (optional)
- 2 smashed garlic cloves
- 2 cups sweet potatoes, cut into small cubes
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1 pinch cinnamon
- 4 cups diced tomatoes (and their juice)
- 1 jalapeno pepper, minced
- water (as needed) or tomato juice (as needed)
- 1 cup chopped red pepper
- 1 (540 ml) can black beans, drained
- 1 cup canned kidney beans, drained
- 1 small zucchini (about 3/4 cup)
- 1 lime
- Heat olive oil in a large saute pan or small soup pot on medium high heat.
- Add onion, turkey, garlic and sweet potato and cook for 5 minutes, stirring frequently.
- Add seasonings and saute for another 5 minutes.
- Add tomatoes and their juice and jalapeno and bring to boil.
- Reduce heat to medium low and simmer for 10 minutes.
- You might need to add water or tomato juice if too much liquid evaporates.
- Stir in red pepper and simmer for 5 minutes.
- Add beans and simmer for an additional 5 minutes.
- Add zucchini and cook for 5 minutes more.
- Stir in squeeze of lime juice to taste.
- Can be made a day in advance, add a little liquid when reheating.
This is GREAT! I'm not generally a fan of sweet potatoes, but I do like them in soups so I decided to try this. I left out the meat, mainly because I didn't want to have 1/2 pound of turkey left over. I actually think the meat is unnecessary and loved it without! This is a wonderfully colorful dish and very visually appealling. Based on previous reviews about undercooked potatoes, I diced mine and had no problems. Served with dinner rolls to sop up liquid. I will make this again and share it with my Weight Watchers members!
Great recipe! The lime juice makes the recipe extra special! I recommend cutting the sweet potatoes on the super small side so they cook all the way through. Also, the sour cream and cilantro as a garnish is a must and very yummy! I made this for a friend who cannot have dairy (skip the sour cream) or wheat and she loved it!
We really liked this chili with all the interesting flavors and colors. My kids called it a "bean stew" because it was much milder than most chilis that we make (and it also had beans, but that's another argument). They ate it with cheese sprinkled over the top and used corn chips as a crunchy scoop. We followed the recipe exactly, with the exception of simmering it a bit longer and also adding a couple of cups of corn kernels. I really liked the tartness that the lime juice gave this dish, and I will add a couple extra squeezes next time, as well as chopping up some cilantro and throwing that in. Derf, thank you!