Turkey Chili with Yams & Black Beans

A couple of months back I had the opportunity to visit Iowa for the “Cornucopia Tour”.  One of our many adventures was to a cooking class where we made a plethora of different dishes.  The side dish that I worked on was a Sweet Potato Chili.  It had really interesting flavors that you’d never think to pair together like sweet potatoes and oranges.  But, in the end it was tasty.  This is my own version of what we made that day with the addition of Turkey and Black Beans that’s quick to prepare and a crowd pleaser.

Turkey Chili with Yams & Black Beans

1 tablespoon olive oil
1 large yellow onion, diced
1 large red pepper, diced
3 large garlic cloves, coarsely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 big pinch crushed red pepper flakes
1 tablespoon salt
1 lb ground turkey
2 large yams, peeled and diced
2 15 oz cans black beans, rinsed and drained
1 28 oz can crushed tomatoes
1 28 oz can water (fill after adding tomatoes)
1/2 orange, zested
Cilantro & bite sized bacon bits (optional, but everything tastes better with bacon), for serving

1 In a large pot, add the oil and heat over medium-high heat.  Add the onions and red pepper and cook for 5-6 minutes, or until the onions are translucent and soft.  Add the garlic, chili powder, cumin, red pepper flakes and salt and stir to combine.  Add the ground turkey and cook, stirring occasionally until no longer pink, about 7-8 minutes.  Add the yams, black beans, crushed tomatoes, water and zest and stir.  Cook for about 15-20 minutes, or until it begins to thicken.  Taste for salt and pepper and season if necessary.
2 Serve with torn cilantro leaves and crispy bacon bits if desired.  And don’t forget the cornbread.

Makes 6-8 Servings

Avid organic gardener, wannabe Chopped champion, delicious picture taker, best mom ever and wife to Prince Charming. I also co-founded http://www.spiceologist.com and make pretty graphics and websites on the side.

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