Award-Winning Turkey & Sweet Potato Chilli
This is a wonderful hearty recipe full of aromatic flavors. Incorporate Affamata's specialty ingredients including our Chipotle Olive Oil, Maple Dark Balsamic Vinegar, and Boston Red Sauce. It is truly a classic recipe with a culinary twist, and the blend of sweet potato, turkey, beans and spices is delightful. It balances fresh ingredients that will make it a favorite! This recipe won a Grand prize at The Grog's 9th Annual Chili Cook-Off Competition where 19 local restaurants participated in Newburyport.
Award-Winning Turkey & Sweet Potato Chilli
Makes 6-8 servings
Ingredients:
2 – 3 tbsp Garlic Olive Oil
1lb ground turkey
1 large onion, peeled & diced
2 medium sweet potatoes, peeled & diced
2 8oz cans black beans, rinsed & drained
1 8oz can kidney beans, rinsed & drained
1 can chickpeas, rinsed & drained
2 8oz cans fire roasted tomatoes
2 – 4 cups chicken or vegetable stock
1 tsp Backyard Garlic (or garlic powder)
1 tbsp onion powder
1 ½ tbsp smoked paprika
¾ tbsp. cumin
¼ tsp chipotle powder
¾ tsp smoked salt
¼ oz bittersweet chocolate – chopped
Optional for Serving:
sour cream
shredded cheese
chopped scallions
Boston Red Sauce
Maple Dark Balsamic Vinegar (trust us!)
Directions:
1) Drizzle olive oil in large pot over medium heat. Add ground turkey, breaking into
smaller pieces with a wooden spoon. Stir occasionally so the meat browns
evenly but does not cook completely. Set aside.
2) Drizzle more olive oil in the pot and add onions. Sauté until they become
translucent and soft. Then add turkey, sweet potato, fire roasted tomatoes, 2
cups chicken stock, beans, garlic powder, onion powder, smoked paprika, cumin,
chipotle powder, and smoked salt. If there isn't enough liquid to cover the beans
and sweet potato, add more stock. Simmer for about 20 minutes, stirring
occasionally. When the garlic is fully roasted, squeeze and mash then add to the
chilli and stir. Once the sweet potatoes are soft, remove chilli from heat and stir in
chocolate, maple balsamic, and hot sauce.
3) At this point, the chilli is ready to be eaten but we recommend waiting until the
next day (if you can stand it!) The flavors meld together deliciously when allowed
to sit for several hours. This chili also does well in the slow cooker on low for
several hours. Season to taste one more time before serving as the flavors
change and develop over time.
4) Serve & enjoy!