Chili is the perfect cold weather food—it's easy to make, fills the house with tasty aromas, and always warms you up. With lots of leftover turkey on hand and a few sweet potatoes in the cupboard, I decided to make a fabulous chili with these two not-so-chili-like ingredients. It tasted totally awesome. Here's a great way to use your leftover turkey:
Sweet Potato and Turkey Chili
Serve this chili with chunks of fresh bread, tortilla chips, and/or cheese.
1. In a large saucepan or Dutch oven, heat about 3 tablespoons olive oil. Add 1 onion (chopped), 1 green pepper (chopped), 1 jalapeno (minced), 2 cloves of garlic (minced), 1 teaspoon salt, and 1 teaspoon black pepper. Cook over medium heat until the onion is translucent.
2. Add about 3 cups diced sweet potato, 2 tablespoons your favorite chili powder, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper (optional), and 1/2 teaspoon oregano. Cook and Stir for 1 minute. Add about 1 1/2 cups water. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes or until the sweet potato is soft.
3. Add about 3 to 4 cups of canned whole tomatoes (broken apart with your hands), 2 tablespoons tomato paste, and 1 or 2 15-ounce cans dark red kidney beans (drained and rinsed). Cook over medium-high heat and stir for about 1 to 2 minutes. Reduce heat to low and cover. Simmer for about 45 minutes.
4. Meanwhile, shred enough turkey meat into bite-size pieces to make about 3 cups. Add turkey to chili. Stir, remove chili from heat, and allow to sit for about 5 minutes. Season to taste with additional salt and black pepper.
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