Go Back
Print

Sweet Potato Turkey Chili

Adapted from Coco Et Sel
This is a double batch. You'll want to freeze the leftovers in paper soup containers for an easy meal later

Ingredients

  • 1 tablespoon grass-fed ghee
  • 2 lbs pastured ground turkey or chicken
  • 2 medium onions diced
  • 1 jalapeño pepper diced
  • 6 garlic cloves minced
  • 2 tablespoon chili powder
  • 2 teaspoon cumin
  • 1/2 teaspoon chipotle chili powder optional if you want more spice
  • pinch of cloves
  • 2 cinnamon sticks
  • 3 teaspoon sea salt
  • freshly ground black pepper
  • 28 oz whole tomatoes
  • 3-4 cups chicken meat stock or filtered water
  • 3-4 cups cooked, soaked and sprouted beans I like pinto or flor de mayo
  • 2 lbs sweet potatoes peeled and grated (about 8 cups)
  • Toppings: raw cheese, avocado, cilantro, masa chips, sour cream

Instructions

  • Heat ghee in a large pot over medium heat. Add the ground chicken or turkey meat, breaking it up with a wooden spoon.
  • Once the meat is cooked through, remove it from the pot and set aside. Add the onion and cook until its sweating, about 10 minutes. Add the jalapeño and cook for a couple more minutes.
  • Add the garlic, spices, cinnamon sticks, cloves and salt and pepper. Cook for a minute. Add the tomatoes and their juices breaking up the tomatoes with your hands has they go into the pot. Cook for another minute or two.
  • Add the beans, meat, sweet potatoes, and broth to the pot. Bring to simmer then lower the heat to a very low simmer. Cover and let it cook on the stove for about an hour, stir occasionally so it doesn't stick to the bottom of the pot.
  • Allow the chili to sit for a few minutes to continue to thicken. Serve with your favorite toppings.