How I accidentally made the yummiest chili ever
Throwing out food in the fridge because I never cooked it is a huge pet peeve of mine. There have been a few battles in the house recently because someone cough Adam cough, will insist that I buy something and then never use it. A few weeks ago, I think a lesson was learned though when uncooked and past it’s date chicken was thrown out in our garbage bin by this same person and after being in the garage for a few hours of 100+ heat, smelled as bad as you can image it would. This of course was 5 days before garbage pick up and even after the bin was put outside it took days for the house to stop smelling and even our yard stank. No bueno.
So with that disaster still fresh in our minds, yesterday I suggested Adam cook the ground turkey in the fridge as it only had a few days left. He though about it, but became overwhelmed about to do with it, so it was up to me. I went into the kitchen with the intension to just cook it up in a pan with some whole peeled tomatoes and white beans, when I thought I remembered seeing something like that in the Gwyneth Paltrow cookbook, It’s All Good.
Let me state at this point that I LOVE this cookbook, its the first cookbook I’ve seen that is similar to how I normally eat. I have made maybe 20 recipes from it and they have all been fantastic. If you are drawn to super healthy, yet flavorful food, I cannot recommend this book enough. So anyway, I flip through it and BAM! there it is, exactly what I wanted, basically everything I was going to use with the addition of sweet potatoes. The only difference in what I did was substitute cannellini beans for black beans as I had my mind set on them and it was the night before shopping day and I was out of black beans. I also made short grain brown rice to go under the chili as if I don’t eat enough carbs I get all whiney. It was delicious…so good, that I actually went back and snuck spoonfuls throughout the evening AND today there is no stinky poultry in our garbage.
Turkey and Black Bean Chili With Sweet Potatoes
Makes 6 1/2 cups (4 servings)
- 14 ounces sweet potatoes, peeled and cut into 3/4-inch chunks
- 1/4 cup extra-virgin olive oil
- Coarse sea salt
- 1 large yellow onion, diced (1 1/2 cups)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin, or more to taste
- 1/2 teaspoon sweet Spanish smoked paprika (pimento dulce), or more to taste
- 1/2 teaspoon mild chili powder, or more to taste
- 1 pound ground turkey, preferably dark meat
- 28 ounces canned, no-salt-added whole peeled tomatoes, plus their juices
- 1/2 cup water
- 14 ounces cooked or canned no-salt-added black beans (if using canned, drain and rinse)
- Chopped fresh cilantro, for serving
- Chopped fresh scallions, white and light-green parts, for serving
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner. Toss the sweet potato chunks with 2 tablespoons of the oil until well coated, then spread on the baking sheet in a single layer. Sprinkle with a good pinch of the sea salt. Roast for about 20 minutes or until softened, stirring a few times. Let cool.
Meanwhile, heat the remaining 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the onion, garlic, cumin, paprika, chili powder and a big pinch of salt, stirring to coat. Cook for 8 to 10 minutes, until softened.
Add the turkey; cook, stirring a few times, until the meat is cooked through and its moisture has evaporated, which should take about 20 minutes. The turkey should be well incorporated into the onion mixture. Add the tomatoes and a big pinch of salt; increase the heat to high and add the water.
Once the mixture comes to a boil, reduce the heat to low and cook, uncovered, for 20 minutes. Stir in the beans and the cooled sweet potatoes; taste, and adjust the seasoning as needed. Cook for 15 minutes to blend the flavors. Divide among individual bowls; top with the cilantro and scallions. Serve hot.
Recipe from “It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great,” by Gwyneth Paltrow and Julia Turshen