Best Sweet Potato And Turkey Chili Recipes

Sweet Potato and Turkey Chili image

Provided by Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

3 teaspoons olive oil
1 pound 99-percent fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
1 to 2 tablespoons apple cider vinegar
3 scallions, sliced
1/4 cup reduced-fat sour cream, optional

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 Chili and Sweet Potato Shepherd's Pie image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 20

2 1/2 pounds sweet potatoes, 4 to 5 potatoes, peeled and cubed
Salt
2 teaspoons orange zest
4 tablespoons butter, cut into pieces
1 cup creme fraiche or sour cream
Freshly ground black pepper
Freshly grated nutmeg, to taste
2 tablespoons extra-virgin olive oil
2 pounds ground turkey
1 large onion, chopped
2 small chile peppers, red fresno, jalapeno or serrano
1 red bell pepper, chopped
2 to 3 large cloves garlic, chopped
3 tablespoons chili powder (recommended: Gerhardt's)
1 tablespoon smoked sweet paprika
1 tablespoon ground cumin, a palmful
1 tablespoon ground coriander, a palmful
1/4 cup tomato paste
2 to 3 cups turkey or chicken stock
2 cups shredded sharp yellow Cheddar

Steps:

Add the potatoes to a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook to tender about 12 to 15 minutes. Drain and return to hot pot. Add the zest, butter, creme fraiche or sour cream, salt, pepper and nutmeg, to taste.
While potatoes are coming to a boil, heat a chili pot with extra-virgin olive oil, 2 turns of the pan, over medium-high to high heat. Add the turkey and brown, then add in the onions and cook 2 to 3 minutes. Chop the peppers, then add them along with the garlic to the turkey. Stir in the spices, and add salt and pepper, to taste. Cook for 8 to 10 minutes, then add the tomato paste and cook for 1 minute. Stir in the stock and simmer a few minutes to thicken and combine flavors.
Preheat the broiler.
Transfer the chili to a casserole, spread the potatoes over the top and cover with Cheddar cheese. Brown under the broiler until golden and serve.