Turkey Sausage Sweet Potato Chili Food

TURKEY & SWEET POTATO CHILI

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add turkey; cook, stirring often to crumble, until browned, about 5 minutes. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add chipotle; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, sweet potatoes, broth and salt. Bring to a simmer over medium-high heat. Cover; reduce heat to medium and simmer until the sweet potatoes are tender, about 20 minutes.
• Uncover the pot; continue simmering over medium heat, stirring occasionally, until the chili slightly thickens, about 10 minutes, or until desired consistency. Stir in lime juice.
• Divide the chili evenly among 6 bowls; garnish with avocado, if desired.

TURKEY SAUSAGE SWEET POTATO CHILI

Steps:

• Heat the olive oil in a heavy pot over medium heat.
• Add the turkey sausage, onion, and garlic to the pot, and cook until the onions are soft and translucent. Stir in the sweet potatoes and cook 3-4 minutes.
• Add the tomato sauce, diced tomatoes, chicken broth, black beans, and chili beans, and stir to combine. Add the chili powder, cumin and pepper.
• Bring the mixture to a simmer. Reduce heat and simmer uncovered 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and easily pierced with a fork, and the chili has thickened. Serve hot, topped with sour cream and cheese.

SWEET POTATO CHILI WITH TURKEY

Steps:

• In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker., Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

SWEET POTATO AND TURKEY CHILI

Steps:

• Heat 1 1/2 teaspoons of the oil in a large Dutch oven over medium-high heat. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil and then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir, about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds.
• Add the sweet potatoes, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer and cook, uncovered, until the chili has thickened and the sweet potato is tender, 35 to 40 minutes.
• Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with the scallions and a dollop of sour cream if using.

TURKEY SAUSAGE AND SWEET POTATO STEW

Steps:

• Cut sausage in half lenghthwise, then slice into 1-inch slices.
• Add sausage, sweet potato, bell pepper, celery, onion, and tapioca to a 4-quart slow-cooker; stir to combine.
• Add the chickpeas, undrained tomatoes, beef broth, and worcestershire sauce.
• Cover and cook on LOW for 8-10 hours.