If you’ve been searching for a good chili recipe to make on Super Bowl Sunday, you’ve found it! Turkey, Sweet Potato, and Black Bean Chili with Chipotle and Chorizo is lighter than a traditional beef chili but it’s BIG on taste. It’s spicy, sweet, smoky, and utterly delicious.
I’ve tried a bunch of chili recipes over the years but never hit on anything that fantastic until a few years ago when I made Beef and Black Bean Chili with Chipotle and Avocado from Fine Cooking magazine. My husband, and one of his friends, declared it the best chili they’d ever had. I thought that was quite an endorsement, so I’ve been making this chili ever since. However, when my daughter recently told me about a chili recipe she’d seen using turkey, black beans, and sweet potatoes, my ears perked up; turkey and sweet potatoes is one of my all-time favorite food combinations and I’m also a huge fan of black beans. So, I set about developing a recipe with these ingredients by using the aforementioned Fine Cooking recipe as inspiration. The end result is Turkey, Sweet Potato, and Black Bean Chili with Chipotle and Chorizo. There’s a lot of flavors going on in this chili but I think they all work well together. The sweet potatoes and corn lend a sweetness that is nicely balanced by the spicy, smoky flavors of the chili and chipotle.
Be sure to serve this chili with all the fixins. Layer on the shredded cheddar first so it melts a bit, then pile on the rest of the toppings. Don’t forget to squeeze on the lime juice right before your first spoonful. The lime juice imparts a hint of tartness that goes well with the diced avocado – the fresh cilantro and cool, tangy sour cream top it all off. The combination of flavors is killer! Spicy Coconut Cornbread and a side bowl of lime tortilla chips would be great accompaniments.
- 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
- 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
- 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.
- 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.
- Add the chili powder and cumin. Continue to stir and cook until the mixture is well combined and fragrant, another 2-3 minutes.
- 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.
- Add the corn and half the cilantro and cook for another 5 minutes until the corn is heated through.
- Serve with lime wedges, sour cream, avocado, and shredded cheddar. Garnish with fresh cilantro if desired.
Nutrition facts/figures include toppings
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