Wednesday, August 22, 2012

Black Bean and Sweet Potato Turkey Chili

Hey Everyone, Happy Wednesday Evening! It's been a beautiful day in AZ (well for summer anyways) and I was held captive in the office all day. However, from everyone's facebook posts I trust it was!
So I know the meal tonight might come as a surprise as I did not have this on the menu for this evening. Our darn oven broke and decided it was not going to cook us any Turkey muffins. Rest assured, my trusted side kick, the Crock Pot, stepped up to the plate and is making us some tasty chili right this very moment. And Seriously... prep time was 5 minutes, Boom!

I am so glad this household likes sweet potatoes or I'd be in trouble.


1 small yellow onion (chopped)
2 cloves garlic (1 tsp minced garlic)
1 14.5 oz can fire roasted tomatoes with juice
1 15 oz can black beans
2 cups sweet potatoes, peeled and cubed
1 lb turkey breast, ground
1 bayleaf
3/4 tsp cumin
1/2 tsp oregano
1/8 tsp sea salt
1 tsp coarse grind pepper
2 tbsp chili powder
1/2 tsp cayenne pepper  (depending on how spicy you want this sucker)
1.5 cup water


Step One: Put your black beans, onions, potatoes, and fire roasted tomatoes in the bottom of the crock pot.

Step Two: Layer with ground turkey breast (piecing it apart).

Step Three: Sprinkle all of your spices, seasoning and water over top.

Step Four: Place the lid on the crock pot and cook on low for eight hours, or like I did because I was not prepared for this, set the crock pot on high for 4 hours. (Tip: 1 hour on high equals 2 hours on low)

Step Five: Carefully remove the lid and stir chili. Adjust seasonings to taste.

Step Six: Replace lid, cook for an additional 20-30 minutes on low. Serve hot
Perfect for preparing this before jetting out the door for work in the morning. There are so many great reasons to love a crock pot; easy clean up, you can create your own recipes, healthy alternatives, meals are affordable, leftovers.. duh!, and to top it all off... it makes your house smell good! Yummmm.

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