Sweet Potato Chili

Posted by: kiwismomin

This is a really nice healthy change from regular chili, and very yummy. The original recipe called for canned pumpkin, but I prefer the taste of the sweet potato instead. Make this as spicy as you like, I will throw in chipotles in adobe sauce sometimes to give it a little extra kick and smokiness. It’s really great served with brown rice or even better served over quinoa for an even more healthy choice.  Serve with sour cream on top, it’s so good!   Even my nephew and nieces loved it and their all under 8 :)  


recipe imageSweet Potato Chili

Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 12
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
2 Sweet potatoes baked
1/2 cup chicken broth
1 (4.5 ounce) can chopped green chilies
1 small can Chipotle in Adobe  (optional)
2 (14.5 ounce) cans petite diced
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt
1. Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
2. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.