This chili has been very popular with the kiddos for dinner, and will be a new winter staple in our house. That’s my 3 year old’s chili – the supermodel in the above pic. It’s a sweet, savory, and if you want, slightly spicy take on chili. Half-way between a traditional chili and a white chili it’s not too acidic, which I really enjoy with the traditional savory chili spices (and it’s easier on sensitive tummies).
I served mine with a little grated white cheddar cheese, some sliced green onions, and a spoonful of plain yogurt – delish.
Possible adaptations: omit the turkey if you’re vegetarian and add an extra can of beans, or a little diced firm tofu. If you’re not into sweet potatoes (my husband isn’t), simply omit those – it’ll be just as good without them, and a little more traditional.
Recipe: White Bean and Turkey Chili with Sweet Potatoes and Jalapeno
From: Eat Happy Meal Plan: 2/17/14
Total Prep Time: 45 minutes
Active Time: 30 minutes
Serves: 4 with leftovers
4 ½ cups cooked white beans, such as cannellini, from 1 ½ cups dried or 3 cans
1 lb ground turkey, preferably free-range and pasture-fed
1 jalapeno minced small, seeds removed if you want less spice
2 poblano or green bell peppers, minced (use bell peppers if you want less spice)
4 teaspoons minced garlic, from about 4 cloves
3 teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon chili powder
4 cups chicken or turkey stock
2 cups chopped tomatoes, from about 1 can
1 onion, minced or chopped small
1 large sweet potato or yam, scrubbed and cut into ½ inch dice
Optional: plain yogurt, cheddar cheese, sliced green onions for topping
Extra virgin olive oil (EVOO), sea salt, freshly cracked black pepper
- Heat a large soup pot or Dutch oven over medium heat. Add some EVOO and the ground turkey and saute, breaking up the turkey into bite-sized pieces until the turkey is mostly cooked through, about 5 minutes. Season with a little salt and pepper while cooking.
- Remove the turkey to a small bowl or plate. Add the minced onions, peppers, and spices and saute until the vegetables are soft and the spices are fragrant, about 4 minutes.
- Add the stock, tomatoes, browned turkey (including any juices in the bowl), and beans and bring to a simmer. Simmer for about 10 minutes, then add the sweet potatoes and simmer for an additional 10 minutes, just until the sweet potatoes are tender – you won’t want to cook them too long or they will become mushy and dissolve. Taste the chili and season with salt and pepper before serving.
- Serve with whatever toppings make you happy and enjoy.