With a few fresh ingredients that most of us already have in our refrigerator and a few spices and pantry closet items which you probably already have as well, this delicious chili can be yours tonight for dinner!
If you happen to be home-bound today from the results of Hurricane Sandy stopping by last night then this is the perfect comforting meal to make for yourself and family. When I made it last week, the hubby didn’t even know I used turkey sausage AND he didn’t ask. My motto is, “if they don’t ask, don’t tell”! Otherwise my picky hubby would probably NOT have eaten it.
A tiny bit of spice which you could always eliminate or add separately in your own bowl upon serving. Top with some freshly chopped cilantro and if you like, a dollop of sour cream or plain Greek yogurt and you’ve got a super hearty winning dish!
Use a Dutch Oven or even if you don’t have one, use a large, heavy pot. BUT if you are looking to add to your kitchen essentials, THIS would be what I suggest. You can check out my Kitchen Must Have’s here
Yes I know it isn’t your traditional type of chili recipe, but every once in a while isn’t it nice to spice things up and try new recipes?
Well, I think so anyway and I hope you do too!
adapted from fitnessmagazine.com/january2012
Sweet Potato & Turkey Sausage Chili
- 1 tablespoon canola oil
- 6 links Italian Turkey Sausage, sliced
- 1 cup diced onion
- 1 cup chopped carrots
- 3 garlic cloves, minced
- 2 cups diced, peeled sweet potatoes
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1 cup low sodium chicken or beef broth
- 1 can (14 ounce) diced tomatoes
- 1 teaspoon Tabasco sauce
- 1 can (15 ounce) pinto beans, rinsed, drained
- 1/2 cup fresh cilantro, chopped
Heat oil in a large Dutch oven or pot over medium heat. Add the sausage links and cook until browned. Remove from pan, slice links and set aside. Add onion, carrots, garlic and sweet potatoes to the pot, cook about 10 minutes until tender. Add in salt, pepper, chili powder, cumin, cocoa powder, oregano, cinnamon and broth. Cook for 2 minutes then add in tomatoes and Tabasco sauce and bring to a boil. Return turkey sausage to pot. Reduce heat to low, cover and simmer for about 30 minutes. Stir occasionally. Add in the pinto beans and cilantro and cook about 5 more minutes until heated through.
Servings: 4* Calories per serving: 414* Fat: 15g* Cholesterol: 83mg* Sodium: 1338mg* Carbs: 37g* Fiber: 8g* Sugars: 9g* Protein: 32g* Points+: 10*
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