Turkey and Sweet Potato Chili!!…

Hello there!  Happy Thursday!  I am so glad that it’s finally Thursday.  The past few days have felt like Thursday.  This week has been dragging really badly.  I don’t know why it’s taken forever to go by.  Yesterday was the worst though.  Melissa and I agreed that it felt like the never-ending day!  I don’t know why it felt that way but it did.  I’ll be happy when it’s Friday and the weekend is right around the corner.

Until then, let’s talk about something delicious that I made for dinner last night!  I think it was last week, I noticed a really good sounding recipe on Pinterest and knew that I had to try my hand at making it for dinner one night.  It didn’t have very many ingredients and the best part was the fact that it was turkey chili without beans!  I am not a huge fan of beans.  I really only like cannelloni beans and black beans in moderation.  Too many beans make me feel awful so I usually try to stay away from them.  Plus, I am not a huge fan of the taste.  So I thought it sounded interesting to make a chili without beans.  I knew I had to make it.

Turkey and Sweet Potato Chili adapted from this recipe


ground turkey
kosher salt, to taste
1/2 cup onion, chopped
3 cloves garlic, jarred
10 oz can Rotel mild tomatoes with green chilies
8 oz can tomato sauce
3/4 cup water
1/4 tsp chili powder
1/4 tsp paprika
1 bay leaf
1 medium sweet potato, peeled and diced into 1/2-inch cubes
pepper to taste


In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.

When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, chili powder, paprika, and bay leaf.

Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally. Add 1/4 cup more water if needed. Remove bay leaf and serve.

Chili cooking

Chili cooking

Turkey and Sweet Potato Chili

Turkey and Sweet Potato Chili


My serving topped with some Monterrey Jack Cheese

My serving topped with some Monterrey Jack Cheese

I thought this chili was fantastic!!  I really enjoyed it a lot.  I should have added a little bit more liquid because a lot of it cooked out.  I think next time I’d like to make an even bigger batch.  It was that good.  Mike and I both really loved it.  It was a nice change to have chili without beans.  The sweet potatoes cooked down really tender and blended well with the turkey and Rotel.

I’m really glad that we have some leftovers for dinner tonight.  I know that this will be a staple dinner moving forward this winter.  It really was delicious!  I highly recommend trying it.  I didn’t use cumin which is in the original recipe.  Mike and I are not fans of that spice and I didn’t want it to ruin the chili for us so I just omitted it.  I added pepper instead.

Do you like chili?  Have a favorite recipe?

Have a great Thursday!

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