Turkey, Sweet Potato, and Black Bean Chili with Chipotle and Chorizo
 
 
Author:
Serves: 8 servings
Ingredients
  • 2 - 14.5 oz. cans of diced tomatoes
  • 1 chipotle pepper - from a can of chipotle peppers in adobo sauce - and 2 Tablespoons of the adobo sauce
  • 2 Tablespoons olive oil
  • 2 large (or 4 small) cloves garlic, minced
  • 1 large onion, finely chopped
  • 1 lb. ground turkey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1½ Tablespoon chili powder
  • 1 Tablespoon cumin
  • 2 - 15 oz. cans black beans
  • ¼ lb. fully cooked chorizo sausage cut in ¼ in. dice
  • 2 sweet potatoes (about 1½ lbs. total) peeled and cut into ½ in. Cubes
  • 10 ounces frozen corn, about 2 cups
  • ½ cup chopped fresh cilantro
  • Toppings
  • 2 limes, cut into wedges - 8 wedges
  • 8 ounces sour cream
  • 2 ripe avocados cut into ¼ in. Cubes
  • 8 ounces shredded cheddar
  • Fresh cilantro
Instructions
  1. Put the diced tomatoes with all of their juices into the bowl of a food processor or blender, along with the chipotle pepper and adobo sauce, and process until smooth. Set aside.
  2. Heat olive oil in a Dutch oven over medium high heat for 3 minutes. Add the garlic and onion and cook until the onion is soft, about 4 minutes. Add the turkey, salt, and pepper and cook 2-3 minutes until the meat is no longer raw, stirring and breaking up the meat while it is cooking.
  3. Add the chili powder and cumin. Continue to stir and cook until the mixture is well combined and fragrant, another 2-3 minutes.
  4. Add the tomato/chipotle adobo mixture, black beans (along with all juices), chiorzo, and sweet potatoes. Simmer, uncovered, over medium heat until the sweet potatoes are tender and can be easily pierced with a toothpick, about 20 minutes.
  5. Add the corn and half the cilantro and cook for another 5 minutes until the corn is heated through.
  6. Serve with lime wedges, sour cream, avocado, and shredded cheddar. Garnish with fresh cilantro if desired.
Notes
Inspired by Fine Cooking - Beef & Black Bean Chili with Chipotle & Avocado

Nutrition facts/figures include toppings
Nutrition Information
Serving size: 2¼ cups, Calories: 643, Fat: 34g, Saturated fat: 13g, Unsaturated fat: 21g, Trans fat: 0, Carbohydrates: 62g, Sugar: 6g, Sodium: 1218mg, Fiber: 15g, Protein: 32g, Cholesterol: 92mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/turkey-sweet-potato-and-black-bean-chili-with-chipotle-and-chorizo/