I love the smell of onions + butter. Like, love love. If I could bottle that smell, I would. To me it smells like comfort, deliciousness, and warmth. You just know with that smell wafting through the air, something wonderfully good is about to happen.
That was the case at our house tonight. I don’t know about where you live, but here – it is cold. Downright stupid frigid. In addition, my husband has been sick for days, and my oldest daughter has not been feeling well, either. We needed something warm and healing on the dinner table tonight.
Enter this chili. It fits the bill. Warm, smoky, Indian-inspired spices complement the sweetness of the sweet potato and it just works. Believe me. Healing, because there is something about cozying up over a piping hot bowl of goodness. Isn’t there? Also, this chili’s spices do have healing benefits: turmeric, cinnamon, garlic… Once you add those spices in to get all toasty and warm, it will smell so luxuriously delicious. I promise. Go ahead and pat yourself on the back. You are making something awesome… that smells awesome.
You are awesome. And don’t ever forget it!
Anyway, before I embarked on my Whole 30/Paleo journey I would make this chili with the addition of black beans. They add body, but truly, it does not need them. The sweet potato add plenty of heartiness, but if you are so inclined, add the beans.
See the suggested list of toppings. I particularly enjoyed mine with some chopped cilantro and coconut “sour cream.” Enjoy your warm, healing bowl of goodness however you’d like!
(click title for printable recipe)
2 Tablespoons ghee, butter, or olive oil
1 large onion, chopped
2 bell peppers (I used orange and red), chopped
3 medium sweet potatoes, peeled and diced in ½” cubes
1 ½ lbs. ground turkey
1 Tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon curry powder
1 teaspoon turmeric
½ teaspoon cinnamon
3 cloves garlic, minced
2 (14.5 ounces) cans organic fire-roasted tomatoes
4 cups chicken stock
2 cups water
Sea salt & pepper to taste
Heat ghee/butter or oil over med-low heat in large stockpot. Add onion and bell peppers. Cook, stirring occasionally until onion is translucent and vegetables are tender. Add spices and stir into onion/pepper mixture. Let cook for 1 minute. Add turkey. Turn heat up to high and brown meat, stirring occasionally to break up. Once meat is browned add garlic and cook for 1 minute. Add potatoes, tomatoes, stock, and water. Stir and scrape any brown bits from the bottom of pan. *Turn down to medium high. Allow chili to lightly boil for 15-20, or until liquid is reduced and thickened, and potatoes are fully cooked through. Add sea salt (I used ½ Tablespoon) and pepper to taste.
Suggested toppings: Fresh cilantro, chopped / avocado / thinly sliced radishes / **coconut “sour cream” / plain Greek yogurt
*Optional: Add 1 (14.5 ounces) can drained and rinsed black beans.