Here's a yummy variation to my pumpkin chili, sweet potato chili. Just because you can't have beans doesn't mean you can't enjoy a hearty bowl of chili, I always say! Instead of the traditional ground beef, I used ground turkey for the chili. I also like using ground chicken for the sweet potato chili but only the dark meat for added richness. You can, of course, tweak the recipe as you see fit.
I love my chili served with avocado slices and lime for that extra richness and tangy flavor. The recipe requires ancho Chile but if this is not available, regular chili powder is okay. If you'd like to enhance the sauce, I highly suggest adding tomato paste. Tomato paste adds wonderful flavor to the chili and it makes the sauce less watery. Also, if you'd rather not use canned tomatoes, use fresh tomatoes. Again, I like my chili super spicy but if you don't like the heat, reduce the amount of chili powder.
As for toppings, you can top the chili with lime, fresh cilantro, avocado, sour cream and grated cheese or whatever combination you like.
You will need:
Step 1: In a crockpot, add the onions, garlic, spices, salt and ground turkey, stirring using a wooden spoon to break up the ground meat and mixing the ingredients well.
Step 2: Rinse the sweet potatoes to clean and remove unsightly bits. On the chopping board, cut the sweet potatoes into quarters, lengthwise. Cut the sweet potatoes into chunks, about 1 ½ inch in size then add into the crockpot. Set aside.
Step 3: In a blender, pour the tomato paste and whole tomatoes then blend to combine but don't go overboard as you blend. The tomato mixture must be in between chunky and smooth. Pour the tomato mix into the crockpot. Close the lid, set the crockpot to low then cook for 8 to 10 hours.
Step 4: As the chili cooks, taste the chili and adjust the seasonings and the consistency of the sweet potatoes accordingly. Once the chili is done, scoop a serving into a bowl, add your favorite toppings then serve!