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.
 

With the weather cooling down for the fall, there’s nothing better than a warm bowl of chili and a slab of cornbread drizzled in honey and enrobed in melted butter.  This turkey & yam chili is super easy to make and packed with flavor.  Make this chili recipe on your next football sunday to feed a crowd.

Turkey Chili with Yams & Black Beans

Yield: Makes 6-8 Servings

Turkey Chili with Yams & Black Beans

This Turkey & Yam Chili is easy to make and incredibly satisfying.

Ingredients

  • 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

Instructions

  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
http://www.farmgirlgourmet.com/2011/12/turkey-chili-with-yams.html

4 Comments

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  • Reply
    Dana @ FoodieGoesHealthy
    October 25, 2012 at 9:57 am

    This looks delicious. I love the addition of yams to traditional chili– an interesting twist. Do you put the yams in the pot raw? Thanks, Dana

    • Reply
      FarmgirlGourmet
      October 25, 2012 at 11:15 am

      Hi Dana – yes they go in raw cut into bite sized chunks. They cook with the chili. It’s really tasty and a good way to get the veggies in!

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