The forecast is for chili weather and I’ve been looking for new recipes. I found one for Smoky Turkey and Sweet Potato Chili that I could make in my slow cooker in my January issue of Southern Living magazine which appealed to me for two reasons:
1. I made a new year’s resolution to blow the dust off my slow cooker and use it at least once a month.
2. My name is Mary and I’m a potato-holic :)
This is a keeper recipe and a nice change from traditional chili. The chipotle peppers in adobo sauce add some smoky flavor and a little kick and the sweet potatoes help balance the heat! You can adjust the spice in this chili with the amount of chipotle to suit your taste. This recipe calls for a combination of dried pinto beans and lima beans, which add a little Southern flavor. I was able to find the larger size dried limas for this recipe, but if you’re not a fan of pintos or limas, use white beans, kidney or even black beans, which would be good as well as pretty with the color of the sweet potatoes.
I made just a few minor changes to the recipe, adjusting the amount of beer called for (it was either add the whole bottle or drink what was left :) using a reduced sodium chicken stock instead of unsalted, and adding more tomato paste. I’m a fan of Kitchen Basics Chicken Stock, which has great flavor and is lower in sodium than most reduced sodium brands of chicken stock or broth.
Slow Cooker Smoky Turkey and Sweet Potato Chili with Cornbread Croutons, adapted from Southern Living Magazine
Makes about 4 1/2 qt.
1 1/4 pounds ground turkey
2 tablespoons olive oil
2 tablespoons tomato paste
1 can or bottle (12 fl.oz) Mexican beer
1 cup dried pinto beans
1 1/2 tablespoons chopped canned chipotle peppers in adobo sauce (more or less to taste)
1/2 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
2 medium-size green bell peppers, coarsely chopped
1 (8-oz.) package dried lima beans
l large onion, coarsely chopped
5 cups reduced sodium chicken stock
2 1/2 cups 1/2-inch peeled sweet potato cubes
Garnishes: green onions, cilantro, Monterey Jack or cheddar cheese, sliced peppers, sour cream or cornbread croutons
Season turkey with kosher salt and freshly ground black pepper. Sauté turkey in hot oil in a large skillet over medium-high heat 4 minutes or until browned. Transfer mixture to a 6-qt. slow cooker.
Add tomato paste to skillet, and cook stirring often, 30 seconds. Add beer, and bring to a boil, stirring to loosen browned bits from bottom of skillet. Boil 3 – 5 minutes; stir into turkey mixture. Add beans and next 8 ingredients; stir in stock.
Cover and cook on HIGH 7 hours. Stir in sweet potatoes; cover and cook on HIGH 1 hour or until potatoes are tender.
We’ve been on a cornbread crouton kick lately, adding them to salads and soup. They’re an unexpected and tasty addition from a 50 cent box of Jiffy corn muffin mix.
Follow the directions on the Jiffy box for mixing and bake in a 9 x 9 pan until done, about 15 minutes. Allow to cool and cut cornbread into 1-inch squares. Bake croutons at 350 degrees for 7 or 8 minutes or until toasted.
Top your chili with green onions, cilantro, Monterey Jack or cheddar cheese, sliced peppers, sour cream or cornbread croutons. You can find a printable recipe, here.
I’d love to know your favorite chili recipe and how often you use your slow cooker!