Okay I realize that it’s basically almost summer and this is more of a cold weather meal, but it’s super good and I’m going to share it now anyway. I didn’t even think about the warm weather thing until I had already made it and Sam and I came in from hiking to eat and I totally didn’t feel like eating something hot…but as soon as I started eating this Turkey Black Bean Chili with Sweet Potatoes I definitely forgot about that and scarfed it down because it was so good! So here’s a good recipe if you don’t care about eating cold weather food during the warmer months or if you just want to save it for the fall/winter! Either way, I hope you enjoy it. (Recipe from: IT’S ALL GOOD: Delicious, Easy Recipes That Will Make You Look Good and Feel Great)
Turkey Black Bean Chili with Sweet Potatoes
What You’ll Need:
2 sweet potatoes, peeled and cut into 3/4 inch cubes
1/4 cup extra virgin olive oil divided
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon pimenton (I left this out because I didn’t have it and I swear I didn’t even notice)
1/2 teaspoon mild chili powder (I used regular chili powder)
1 pound ground turkey
28 ounce can whole peeled tomatoes
14 ounce can of black beans drained and rinsed
chopped fresh cilantro for serving
How to Prepare:
Preheat the oven to 400 degrees
Toss sweet potatoes with 2 tbs of olive oil, spread on a lined baking sheet & sprinkle with salt. Roast for about 20 minutes or until soft.
Meanwhile in a large pot heat the rest of the olive oil over medium heat.
Add the onions, garlic, cumin, chili powder and some salt and sautee about 8 minutes.
Add the turkey and cook for 20 minutes until browned.
Add the can of tomatoes and turn the heat to high to bring everything to a boil. Then turn the heat to low and let simmer for 20 minutes, smashing the tomatoes while they cook.
Add the black beans and sweet potatoes and let everything simmer together for another 15 minutes.
Serve with your toppings of choice and enjoy!!