Turkey, Kale and Sweet Potato Chili

Turkey, Kale and Sweet Potato Chili

Guys, we did it. We survived January–the month that never ends. The way I think about it, Spring is almost here. Stay with me on this. February goes really fast, March is when we turn the clock ahead and there is March Break for the kids so we’re practically ready to start thinking about summer. Can you tell I do a great job of living in the moment?

Before I get too ahead of myself, let’s talk February. While we’ve had a generally mild winter here in Toronto so far, I’m still serving up some kind of chili once a week. Chili is one of those recipes that just ticks all the boxes for me since it’s a dish that offers comfort, leftovers and the ability to eat cornbread. It’s probably why we have about six zillion chili recipes here including a Cornbread Topped Chili, a Slow Cooker Beef Chili, White Chili, a Vegetarian Chickpea Chili, a Lentil Chili and the ultimate combination of comfort foods the Chili Mac. So what’s one more, really? I mean, this Sunday is the Super Bowl (not that I know who is even playing in the game…sorry football fans!) and, since I’m always tracking ahead, National Chili Day is coming up at the end of the month on February 27th.

This latest chili was the result of me wanting to combine a really old Turkey, Barley and White Bean Chilli recipe of mine with some ingredients that I cook with on the regular this time of year like sweet potato and kale. I figured the sweet potato could replace the barley but would still provide the added heft I love about the filling dish. And I was right. I like the bite of sweetness the sweet potato offers this richly flavoured and spiced dish. And, obviously, we love sweet potato over here because its rich in vitamin A so it helps with immune support. Alongside the antioxidant-rich kale, you now have a bowl of food that will support your things-to-do-to-avoid-corona-virus-but-not-appear-like-a-crazy-germaphobe efforts. Not that I mind looking like a overly-cautious germaphobe. It’s just who I am, and I’m not at all ashamed about putting Neosporin on my nose. But you obviously don’t have to do that. You could just eat this healthy chili and dream of germ-free, summer months to come.

Photo by Ashley van der Laan

Prep Time15 mins
Cook Time35 mins
Servings: 6

Ingredients

  • 2 tbsps extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 green bell pepper, cored and diced
  • 1 carrot, diced
  • 1 medium -large sweet potato, peeled and diced
  • 1 pound lean ground turkey
  • 1 1/2 tbsps ground chili powder
  • 1 1l2 tsps ground cumin
  • 1/2 tsp ground paprika
  • 1/2 tsp cocoa powder
  • 1 15 oz can of cannellini beans
  • 28 ounce can of finely chopped tomatoes
  • 2 cups chopped frozen kale
  • salt and pepper to taste

Instructions

  • Heat the olive oil in a large Dutch oven on medium heat and add the onion, pepper, carrot and sweet potato. Sprinkle with a pinch of salt. Cook for 5 – 7 minutes until vegetalbes have slightly softened.
  • Add the garlic and turkey. Break up the turkey with the back of a wooden spoon and mix into the vegetalbes. Cook the turkey for 5 minutes or until it turns white on all bits.
  • Stir in the chili powder, cumin, paprika and cocoa powder.
  • Add the beans, chopped tomatoes and 1/2 cup water.
  • Increase the heat and bring the chili to a boil. Then reduce the heat to medium and place the lid on the pot ajar. Allow the chili to gently simmer for 15 to 20 minutes, stirring occasionally, to reduce the liquid.
  • Stir in the kale and add salt and pepper to taste. Serve.

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