This chili recipe has quite a few ingredients, I acknowledge that. But it’s honestly very easy to make. And a lot of the ingredients are pantry staples. And it’s so good. And it gets better throughout the week. Make-ahead heaven, I tell ya.
The chili starts with veggies sautéed with spices and organic ground turkey (substitute 2 cups of cooked lentils to keep it vegan). Then it’s deglazed with the tasty addition of beer. A neutral lager is best, and it doesn’t have to be fancy.
This is the perfect time to use up the Budweiser your friend brought for Super Bowl and left in the back of your fridge. Did you know Budweiser is almost gluten-free? It’s made with rice. It’s not suitable for celiacs because it’s processed in plants that use wheat, but still. Not a bad low-gluten option for cooking.
My favorite gluten-free/gluten-reduced beer is New Belgium Brewery’s Glutiny. It’s delish, not terribly expensive, and husband-approved. Try to find it! Your local liquor or grocery store may even be able to order it for you.
You can thicken the chili with some masa harina or finely crushed tortilla chips. Either one adds a nice, subtle corn flavor.
The chili gets an extra shot of nutrition from the addition of sweet potato chunks. Sweet potato perfectly complements all the warm spices and smoky tomato goodness. Boil them in a separate pot, so they don’t get mushy while simmering the other ingredients. Then add them to the finished chili.
Top it with any Tex-Mex additions, like avocado, cilantro, red onion, tortilla chips or grated cheese if you do dairy. Reheat all week for an awesomely quick lunch or dinner. Enjoy!
Sweet Potato-Turkey ChiliPrint Recipe
- 1 large sweet potato, peeled, 1 inch diced, preferably organic
- 2 Tbsp. olive oil
- 1 red pepper, chopped, preferably organic
- 1 green pepper, chopped, preferably organic
- 1 red onion, chopped
- ½-1 seeded jalapeno
- 1 lbs. ground organic turkey
- 3 garlic cloves, grated
- 1 ½ Tbsp. chili powder
- 1 ½ Tbsp. paprika
- ½ Tbsp. cumin
- ½ tsp. oregano
- ½ tsp. chipotle powder or 1 canned chipotle pepper*
- Pinch each cinnamon and cayenne pepper
- 1 tsp. salt or more to taste
- 12 oz. neutral beer, gluten-free if preferred*
- 28 oz. fire roasted tomatoes
- 1 can kidney beans
- 1 can pinto beans
- ½ Tbsp. molasses (or coconut sugar or honey)
- 1 Tbsp. masa harina or crushed tortilla chips (optional to thicken)
- Ground pepper to taste
COOKING DAY – Add sweet potato chunks to cold water in a pot and bring to a boil. Boil until fork tender, about 15 mins. Drain and set aside.
Heat oil in large Dutch oven or pot. Add peppers and onion, sauté until tender. Add grated garlic and turkey. Break up turkey meat and sauté until no longer pink. Add herbs, spices and salt, sauté for 1 min.
Add beer, scraping bottom of pot to deglaze. Let beer bubble and reduce, about 10 mins.
Add rest of the ingredients, simmer 15-20 mins. Taste and adjust spices and seasoning. If you still taste a strong beer flavor, simmer longer.
Cool to room temperature, add sweet potato, and package in containers. Lasts 5 days in fridge or 3 months in freezer.
SERVING DAY – Heat chili in microwave or on stovetop, defrosting if necessary.
*You can store leftover canned chipotle chiles in the freezer for future use. Just dump the rest of the can in a freezer-safe container. Press plastic wrap over top of chiles and seal the lid. Or flash freeze them on a parchment-lined baking sheet, then add to freezer-safe bag. *You can substitute stock for the beer if preferred.