Thursday, June 17, 2010

Sweet Potato & Black Bean Chili


1 pound ground turkey
4 T coconut oil
1 red onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon ground chipotle chile
1/8 teaspoon salt, or to taste
1 1/3 cups water
1 15-ounce can black beans, rinsed
1 cup canned diced tomatoes
Zest and juice of 1 lime

2 tablespoons chopped fresh cilantro
Sour cream
Shredded cheese


Heat 2T oil in a large saucepan over medium-high heat. Saute ground turkey then remove. Add 2T more oil, onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle, lime zest and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add turkey, beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes.

Garnish with cilantro, sour cream, and shredded cheese.

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