I found a new chili recipe and have been tinkering around with it for a couple of months. I think I am happy with it now and am ready to share it with you all! I present Turkey Yam Chili – a little bit smokey, slightly sweet and full of flavour.
I make this in my new big 6qt slow cooker but you could also simmer on the stove until the yams have softened.
***As always when I have a yam recipe I will start by saying where I live they are the ORANGE fleshed ones. I know they might be called sweet potatoes where you are and that is just tickey-boo with me. I don’t need to debate it-I just want you to know I mean the one that is ORANGE on the inside.**
The left over chili freezes beautifully. I like to freeze it in freezer bags portioned for one serving. They are perfect to bring for lunch, just grab one and go!
I would LOVE to hear if you make this recipe!
- 2 pounds ground turkey
- 1 small onion diced
- 3 cloves of garlic minced
- 1-28 oz can crushed tomatoes
- 1-28 oz can diced tomatoes
- 1-19 oz can kidney beans
- 2 cups chicken or turkey stock
- 1 cup shredded carrot
- 3 1/2-4 cups yams, peeled and cubed (ORANGE fleshed yam/sweet potato)
- 3-4 chipotle peppers in Adobe sauce finely diced
- 3-5 tablespoons chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- salt to taste
- In a large pan, brown the ground turkey with the onions and garlic. Drain off the fat.
- Put all ingredients into the slow cooker and set for 4-5 hours on high or 6-8 hours on low.
- Check seasoning towards the end of cooking as the flavours will develop over the cooking time. Add any salt or chili powder to adjust to your personal taste.
- MAKE AHEAD STEP-I brown my meat mixture and prep my veggies the night before then put everything into the slow cooker in the morning.
- Serve with sour cream and/cheese.
- Want to make it Paleo? Just omit the beans.