Sweet Potato Turkey Chili
Turkey chili is one of my go-to meals; you can make a lot at once, add any kind of veggies to it and it freezes really well with a vacusealer (more on freezer cooking later). I originally got this recipe from one of my favorite Food Network cooks for the base chili recipe, but I love ground turkey so I used that instead. I make it paleo-friendly and do not add any masa to thicken it as the original recipe calls for. This chili also happens to be incredibly easy to make. When I go camping, I will usually double the recipe and eat it while hanging out by a campfire.
2 pounds of ground turkey, extra lean
2 garlic cloves, finely chopped
One 8-ounce can tomato sauce
2 tablespoons ground chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano (or 4-5 leaves of fresh, finely diced if you have that on hand)
1 teaspoon salt
1/4 teaspoon cayenne pepper
3-4 medium sized sweet potato, peeled and cubed into 1/2 inches
In a bowl, mix al of your spices well so they are all blended in together. I usually just use a fork to mix them up.
Place the ground turkey in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well to make sure all of the turkey is covered in the spices. Throw in the sweet potato cubes, stirring well to coat the sweet potatoes. Cover and simmer for 1-2 hours, stirring once or twice an hour. Check to make sure the turkey does not get too dry, add 1/4 cup of water if needed.
MEG'S AFTERTHOUGHTS: This really is one of my favorite recipes to make in bulk and eat over an entire week, or freeze half to save for later. Other varieties are: adding canned tomatoes, chopped bell pepper, or add pinto and kidney beans if you would like it non-paleo. You can also use ground beef if you would instead of turkey.