Ah, Floridian winter is upon us yet again. The weather never decides what it wants to do — it can go from pushing 80 degrees one day to 30 degrees the next. Having the heat on at home stuffs up my nose because I’m a weakling, and I began to long for something spicy. Well, more so than I usually do.
This is a super-easy recipe that you could either simmer on the stove for an hour or so, or let sit in the crockpot while you’re at work.
Spicy Sweet Potato Chili
3 large sweet potatoes, peeled and chopped into 1-inch cubes
1 can low-sodium black beans
1 lb ground turkey (or beef, if you prefer)
1 package spicy sausage (I actually used spicy Jennie-O breakfast sausage. There’s a coupon for this until 2/2!)
1/2 large onion, chopped
2 large (24 oz) cans diced tomatoes (I pureed one of them, but you don’t have to if you prefer chunky tomatoes in your chili)
1 1/2 to 2 cups low-sodium chicken broth, depending on desired thickness
1 tbsp cumin
2 tbsp chili powder
2 tbsp garlic
2 tsp coriander
Tabasco sauce, to taste (add in at the end of cooking)
Salt and pepper, to taste
A dash of cinnamon
(Spices are approximate. You know what you like. Flavor it accordingly!)
In a large pot with 2 tablespoons oil, cook the turkey and sausage for about 5 minutes; add onion. Season the meat with salt, pepper, and a dash of garlic. Cook the meat and onion mixture for about 10 minutes or until turkey and sausage are fully cooked. Combine with sweet potatoes, beans, and tomato mixture. Sprinkle in seasonings; stir. Pour in chicken broth until you’ve reached the thickness you prefer. Bring to a boil, then lower the heat and simmer for about an hour. If you decided to use the crockpot, I would add the full 2 cups broth, as it’ll evaporate some while cooking. You can leave the chili on Low for 6-8 hours, or on High for 2-4 hours (depending on your crockpot).
It’s pretty important to note that you should add the Tabasco sauce at the end. If you add it while the pot is still boiling, it might cause an unpleasant experience in your kitchen. Ben decided to sauté hot peppers a year or two ago, and it was akin to what I assume being teargassed is like.
Chili is a very simple thing to make, and perfect for rainy winter days. I wish I had a photo of this recipe, but we ate it all. It’s THAT good.