Happy Monday Y’all!!
How did your weekend go? Things here were slow and steady. Lots of housework, meal planning and writing. Yesterday we had our full day at the church with CCD, Mass and Youth Ministry. All while stepping in between raindrops.
On Saturday, I made a crock-pot full of goodness. My cousin Katie sent me her favorite crock-pot chili recipe and I knew it would be a winner. As with any recipe that comes my way, I name it for the giver once I have changed it to work for my family. Cumin is very important here. Turkey is a very mild flavored ground meat so the complexity of the spic combination is key to make a flavorful dish.
Also adding in the dry garlic powder along with the fresh helps give the sweet garlicky back note. The sweet potatoes are a hearty enough root vegetable to hold up in the crock pot for the 4-5hours it takes to cook.
This recipe is Whole30 compliant as well.
Cousin Katie’s Sweet Potato
and Turkey Chili
heavily adapted from Real Simple Magazine
2 pounds of ground turkey, (dark meat works best)
2 medium red onion, chopped
2 bell peppers, chopped
4 garlic cloves, chopped
1 1/2 teaspoons garlic powder
2 tablespoon chili powder
2 tablespoon ground cumin
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
kosher salt and black pepper
2 28-ounce can fire-roasted diced tomatoes
2 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
Cook turkey in a skillet. When browned add in fresh garlic, giving it a stir or two.
In a 6-quart slow cooker, combine the cooked turkey and garlic, onion, bell pepper, garlic powder, chili powder, cumin, cocoa, cinnamon, 2 teaspoons salt, and 3/4 teaspoon black pepper. Add the tomatoes (and their liquid), sweet potato, and 1/2 to 1 cup water depending on how wet you like your chili.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
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