It’s officially chili season and we love this chili that uses sweet potatoes and black beans! Use your leftover Thanksgiving turkey for a quick and healthy edition of this cozy favorite. A little heat and smokiness from the rub is the perfect touch to give this dish a unique flavor.
Turkey Chili with Sweet Potatoes and Black Beans
Yield 4-6 servings
1 Tbs olive oil
1 large onion, diced
5 cloves garlic, minced
1 bell pepper
2 jalapeños
1 ½ lbs shredded turkey, cooked
1 Tbs cumin
1 tsp oregano
2 Tbs chili powder
2 Tbs Jay D’s Spicy & Sweet Rub
1 ½ lbs sweet potatoes, peeled and diced
1 28 oz can diced tomatoes (not drained)
1 15 oz can black beans, drained and rinsed
1 quart of chicken stock
Heat a medium pot on medium heat and saute onions, garlic, bell pepper, and jalapenos in olive oil for 3-5 minutes. Add sweet potatoes, tomatoes, cumin, oregano, barbecue rub, and chicken stock. Simmer for 20 minutes or until sweet potatoes are almost tender. Stir in shredded turkey and black beans and simmer for another 15 minutes. Season with salt and pepper to taste.
1 large onion, diced
5 cloves garlic, minced
1 bell pepper
2 jalapeños
1 ½ lbs shredded turkey, cooked
1 Tbs cumin
1 tsp oregano
2 Tbs chili powder
2 Tbs Jay D’s Spicy & Sweet Rub
1 ½ lbs sweet potatoes, peeled and diced
1 28 oz can diced tomatoes (not drained)
1 15 oz can black beans, drained and rinsed
1 quart of chicken stock
Heat a medium pot on medium heat and saute onions, garlic, bell pepper, and jalapenos in olive oil for 3-5 minutes. Add sweet potatoes, tomatoes, cumin, oregano, barbecue rub, and chicken stock. Simmer for 20 minutes or until sweet potatoes are almost tender. Stir in shredded turkey and black beans and simmer for another 15 minutes. Season with salt and pepper to taste.
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