This is a recipe I adapted from a recipe from Mountain Mama Cooks Blog. I cooked this for a friend that was avoiding nightshades so I played around with a chili idea and omitted chili powder (replaced it with turmeric and cumin) and tomatoes (added apple cider vinegar at the end to give it a touch of acid).
I know, I know…how dare I call it a chili but it was mighty tasty so I’m rollin’ with it!
Oh, and serve it with tortilla chips!
- 1 1/2 tablespoons olive oil
- 1 medium onion, chopped (about 1 cup)
- 2 stalks celery, chopped (about 1/2 cup)
- 3 cloves garlic, minced
- 3/4 pound ground turkey
- 2 medium sweet potatoes, peeled and diced (about 2 medium)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 32 oz chicken or vegetable stock (or water)
- 15 oz can black beans, drained and rinsed
- 15 oz can corn, drained and rinsed
- 1/4 cup unfiltered apple cider vinegar (I love Brags brand)
- sea salt and fresh black pepper
- In a large pot, heat olive oil over medium heat. Add onions and celery along with a pinch of salt. Saute onions and celery for about 5 minutes until translucent and soft.
- Add ground turkey and cook while stirring until turkey is no longer pink.
- Add the peeled sweet potatoes along with all the dried spices and cook for 3-4 minutes, stirring occasionally.
- Add the stock, beans and corn. Bring to a simmer, cover and cook for 15 minutes or until sweet potatoes are soft.
- Stir in apple cider vinegar and season with salt and pepper.
- If desired, serve with sour cream, shredded cheese, avocado, fresh cilantro, tortilla chips and lime wedges.