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It's soup season. Is chili not just thicc soup? I'm willing to argue about it. So here's a new chili recipe to keep those #fallvibes powered. I've been following this recipe x4 (spices included) for meal prep for the week. It's sweet, smokey, cinnamon-y(?) - overall good stuff man.
INGREDIENTS
1 lb. ground turkey (as lean or as fat as you’d prefer)
2 TB olive oil
1 medium sweet onion, chopped
2 TB minced garlic
4 cups peeled & cubed sweet potatoes
2 TB chili powder
2 tsp. cumin
1 tsp. paprika
2 TB light brown sugar
2 tsp. salt
1 tsp. pepper
1 tsp. cinnamon
1 28 oz. can crushed tomatoes
1 cup chicken broth
1 15 oz. can sweet whole kernel corn, drained
1 15 oz. can black beans, drained
sour cream (optional)
green onion, chopped (optional)
shredded cheddar cheese (optional)
tortila strips or chips (optional)
DIRECTIONS
In a large saucepan, combine onions, garlic & olive oil. Sauce over a medium to low heat until softened & fragrant.
Add ground turkey. Continue cooking until the turkey is almost cooked through.
Add cubed sweet potatoes and sauce for another 3-5 minutes.
In a small mixing bowl, combine chili powder, cumin, paprika, cinnamon, salt + pepper. Mix until combined.
Pour crushed tomatoes, chicken brown & seasoning mixture into the saucepan. Then, add brown sugar and mix until combined. Reduce the heat to low.
Cover the pot & let simmer for about 25 minutes.
Mix in corn & black beans. Cover again & continue to simmer for 10 more minutes.
Before serving, check to see if sweet potatoes are softened enough. You should be able to stick a fork in each potato.
Top with tortilla strips (Fritos are great too!), chopped green onion, sour cream & cheddar cheese. Enjoy! Keep in a sealed container in the refrigerator for up to one week.
-Mike