This on and off NYC weather is making me a little chilly. What better way to warm you from the inside out then a hot, steamy bowl of chili?
Chili is one of these staple foods. If you can make a good chili…you’re golden. I’ve been making this recipe for years, and it comes out amazing every time. It’s the perfect recipe to make on a Sunday and eat all week.
This chili recipe uses organic turkey meat making it fully protein packed. I like to buy ground turkey that has no additives and is a mixture of white and dark meats. I’ve tried it with all white meat, and it just doesn’t come out the same. As long as it’s organic, free-range turkey with no added “natural flavorings,” whatever that means, then I don’t mind the extra fat in dark meat. The dark meat also contains more iron…always a silver lining.
This recipe also has kidney beans, adding even more of a protein punch, and lots of peppers, onions and jalapeños, which give it an amazing flavor. I like to top it with some avocado, cilantro, red onions and sliced jalapeños. Everything comes together so nicely to make it a complete, super healthy and substantial meal in a bowl!
There’s one thing about chili…I always have leftovers. Chili is definitely something that is easy to get creative with. I am a veggie eater at heart; so I knew I had to think of a way to have my veggies and eat my chili too. Why not stuff a sweet potato? It worked out amazingly well, and I highly recommend giving it a try! It’s a great way to liven up some leftover chili so you don’t feel like your eating the same thing all week. Plus you get the amazing health benefits of sweet potatoes, one of my most favorite foods. One medium sweet potato has over 400% of your daily needs of vitamin A, and they are full of fiber and potassium. They are also very high in beta-carotene, which gives it its amazing orange color. Our bodies convert beta-carotene into vitamin A, making it a very important and necessary antioxidant. Make sure to eat the skin! It’s full of fiber of vitamins; I wouldn’t want you to miss out on all that goodness.
Baking sweet potatoes are super easy. Wash them very well and poke a few holes on top with a fork or knife. Then wrap them in tin foil and bake for an hour at 350 degrees. It’s amazing how sweet and caramelized they get. Have I mentioned I love sweet potatoes?
- For chili:
- 2 lb. organic ground turkey meat
- 5 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1 tbs. olive oil
- 1 15 oz. can organic diced tomatoes (check label for no strange additives)
- 1 28 oz. can organic crushed tomatoes (check label for no strange additives)
- 1 15 oz. can organic kidney beans (no salt added), or 1¾ cup of pre-soaked beans
- 3 tbs. organic tomato paste
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 jalapeño pepper, chopped, 2 if you want extra spice, ½ of one jalapeño or omit seeds for less spice.
- 3 tbs. chili powder
- 2 tsp. oregano
- 1 tsp. sea salt (more to taste)
- 1 tbs. maple syrup
- Red onion, chopped
- Avocado, cubed
- Jalapeño, sliced thinly
- Medium size sweet potatoes, as many as needed
- Sauté garlic and onion in 1 tbs. of olive oil until translucent.
- Add turkey meat and brown until it’s just no longer pink, breaking up large pieces with a wooden spoon.
- Add in rest of ingredients. Cook covered on medium/low heat for one hour, stirring occasionally.
- Enjoy with delicious toppings.
- To bake sweet potatoes:
- Preheat oven to 350 degrees.
- Wash and dry very well.
- Poke/cut a few holes on top with a fork or knife.
- Wrap in tin foil and bake for 1 hour.
- Let cool slightly, cut open and stuff with desired amount of chili and toppings.