I love a good chili to feed a crowd-it’s healthy and hearty filled with fiber, protein and loads of spices. This is a riff on Pamela Salzman Chipotle Turkey Chili with Sweet Potatoes, one of my all time favorite chili recipes. Spiced with chipotle and clove and thickened with grated sweet potato (genius!) this chili is perfect for fall. Leftovers seem to get better over time so its an easy one pot dinner to make ahead. It also freezes incredibly well so I often make a double batch and store some for later.
I have been really into incorporating organ meats into my families diet for some added nutrition. Buy Ranch Direct has a chicken blend with heart, liver and bonemeal. I love using the blend in this chili but this is equally delicious with ground turkey. I am also a big fan of using bone broth whenever I can. It adds so much flavor but water can be substituted. Personally I find the toppings are half the fun! I love crushed siete tortilla chips, avocado and something creamy like greek yogurt, sour cream or shredded cheese.
Note: When I have apple butter on hand I like to add a spoonful. It adds a subtle sweetness that pairs beautifully with the sweet potato and clove. If you are in the market for some new spices Burlap and Barrel are my absolute favorite. I like to add their avocado or cinnamon leaves to chilis and stews.
Sweet Potato Chicken Chili
Description
I love a good chili to feed a crowd-it’s healthy and hearty filled with fiber, protein and loads of spices. This is a riff on Pamela Salzman Chipotle Turkey Chili with Sweet Potatoes, one of my all time favorite chili recipes. Spiced with chipotle and clove and thickened with grated sweet potato (genius!) this chili is perfect for fall. Leftovers seem to get better over time so its an easy one pot dinner to make ahead. It also freezes incredibly well so I often make a double batch and store some for later.
Ingredients
1 tablespoon extra virgin olive oil
1.5 lb ground chicken or turkey
1 medium onion, deiced
1 jalapeño pepper, diced
4 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
pinch of cloves
1 cinnamon or avocado leaf- optional
2 teaspoon sea salt
freshly ground black pepper
14–15 oz can diced tomatoes
2.5 cups chicken broth
3 cups cooked (or two cans) pinto or your favorite bean
1 lb sweet potatoes, peeled and grated (about 4 cups)
1 tablespoon apple butter (optional)
Toppings: avocado, cilantro, pickled red onions, tortilla chips, cheese, sour cream, greek yogurt.
Instructions
- Heat the oil in a large pot over medium heat. Add the chicken meat and brown, breaking up the meat with a wooden spoon. When it is just cooked through remove from the pan and set aside.
- Add the onion, jalapeño and garlic and cook until the onion is translucent, about 6 minutes.
- Add the spices, salt and pepper to taste and cook for a minute. Add the tomatoes and their juice and cook for another minute or two.
- Add the chicken back to the pot along with the beans, sweet potatoes and bone broth. Bring to a boil, lower the heat and simmer covered for an hour. Season with salt and freshly ground pepper.
- Allow to sit for a few minutes to continue to thicken. Serve with your favorite toppings.
Notes
When I have apple butter on hand I like to add a spoonful. It adds a subtle sweetness that pairs beautifully with the sweet potato and clove. If you are in the market for some new spices Burlap and Barrel are my absolute favorite. I like to add their avocado or cinnamon leaves to chilis and stews.
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