This Sweet Potato Turkey Chili is a nutritional powerhouse, packed with the smoky, warm heat of chipotles in adobo and the tang of tomatillo salsa.
If you’re anything like me, you usually leave the grocery store without one crucial item you really needed, even though you had a list and you checked it twice. Because of this rather infuriating trait, I often end up calling my husband and asking him to swing by the store and pick something up for me on his way home. He’s always been very willing to do this for me, but ever since The White Bean Incident the rules for this sort of request have become a bit more stringent.
The White Bean Incident started like any other last minute grocery request. I sent over a short list, which included “white beans.” In my mind, this clearly meant canned white beans–like Great Northerns or Cannelinis. My husband, on the other hand, didn’t see things as clearly. He spent the better part of 30 minutes wandering the store, seeing every kind of white bean imaginable. He spotted white green beans in the produce section and picked them up. Then he got to the dried bean section and thought maybe that’s what I wanted, so he threw those in too. Then he got to the canned section and realized there are at least three different kinds of canned beans that are white in color but approximately zero that say WHITE BEANS on the can.
Exasperated, he called me. “What in the world are white beans???” I thought the whole thing was rather amusing. He…didn’t. So now I have to be a tad more specific with my list making, or else I might lose my willing “I forgot something can you pick it up for me pleeeease??” shopper.
I recently had my husband pick up canned white beans (Great Northern, to be exact) to throw into some chili along with a slew of other good things. This chili is PACKED with stuff that tastes great and also happens to be great for you. I start with Honeysuckle White ground turkey, onions, and garlic sizzling in some olive oil. It smells amazing already. Then I add broth, sweet potatoes, bell peppers and those infamous white beans and season everything with some green tomatillo salsa, chipotle peppers in adobo, and oregano. Everything gets to bubble and stew together for awhile until the flavors make best friends with each other. Then I throw in some kale at the last minute, stir it until it’s soaked up all the goodness, and then ladle everything into bowls.
I can’t seem to resist throwing some fresh avocado and cilantro at any chili situation and this one was no different. This bowl is all about balance–giving every part of your tastebuds their own little party. We’ve got tangy, smoky heat, a bit of sweetness, and an earthy vibe from the oregano. The green stuff cools everything down, so it’s juuust right. This is what you want to eat when you come home from the pumpkin patch, rosy cheeked and ravenous.
And hey, I know some of you aren’t into the sizzling and simmering and stirring at the stove top, so I’ve also adapted this recipe for the crock pot so you can have this delicious chili waiting for you at the end of the day.
I’m sharing this recipe today in partnership with Honeysuckle White Turkey (or Shady Brook Farms for all of you East coast folks!). Honeysuckle White’s turkeys are raised on over 700 family farms, and they’re all raised without any growth promoting antibiotics. I’m so proud to be partnering with a company who cares so much for their farmers, their animals, and their customers. To learn more about them, visit them on Facebook, Instagram, and Pinterest, and be sure to stay tuned for more delicious turkey recipes!
- 2 teaspoons olive oil
- 1 large yellow onion, chopped
- 1½ lbs Honeysuckle White ground turkey
- 3 cloves garlic, minced
- 3 medium sweet potatoes, chopped in ½ inch chunks
- 2 sweet bell peppers, chopped
- 1 teaspoon oregano
- 1 chipotle pepper in adobo + 2-3 teaspoons sauce
- 1 cup tomatillo salsa
- 3 cups chicken broth
- 1 can white beans
- 3 stalks kale, stems removed and torn into bite sized pieces
- Avocado and fresh cilantro for serving
- In a large dutch oven, heat the olive oil over medium high heat. Add the onions and the turkey and cook until no pink remains in the meat. Add the garlic and saute until fragrant, about 1 minute.
- Add the sweet potatoes, bell peppers. Season with salt and pepper, then add the chipotles in adobo, oregano, salsa, and chicken broth. Bring the mixture to a boil, then add the white beans and reduce the heat to a consistent simmer. Cook for 10-15 minutes, or until the vegetables are tender.
- Stir in the kale and cook until wilted. Serve the soup with avocado slices and fresh chopped cilantro.
This post is sponsored by the wonderful people at Honeysuckle White Turkey. As always, all opinions are my own.