Speaking of cooking, I came up with the idea for this chili while I was half asleep yesterday morning. I'm glad I did, because it tastes amazing.
Turkey Sweet Potato Black Bean Chili (serves 8)
1 T canola oil
1 medium onion, diced
3 cloves garlic, crushed
1 1/2 pounds extra lean ground turkey
2 T chili powder
1 T ground cumin
1 t ground coriander
2 bell peppers, diced (I used red because it was on hand)
1 poblano pepper, diced (I remembered to use a glove while cutting this time!)
2 large sweet potatoes, peeled and chopped into bite sized pieces)
2 cans diced tomatoes
1 cup chicken broth
2 cans black beans, rinsed
1. Heat a large pot over medium high heat. When it's hot, drizzle in your canola oil. Add in the chopped onion, and after a minute or so, add in the garlic, making sure it doesn't burn. After these have cooked for a few minutes and have softened, add in the ground turkey, breaking up the clumps. Cook until you don't see much pink in the turkey. Add in your ground spices, stir to coat the meat evenly with the chili powder, cumin and coriander.
2. Stir in the diced bell pepper and the diced poblano pepper.
3. Now it's time for the sweet potato, diced tomatoes and the chicken broth. Stir well, lower the heat, cover and simmer for about 40 minutes.
4. Uncover, stir in the black beans, and simmer until the potatoes are done and the black beans are heated through. Season to taste. I didn't add any salt, because there's enough sodium with the canned ingredients. If you're a salt lover or want more heat, please feel free to spike your chili with more salt and some cayenne.