Turkey and Black Bean Chili With Sweet Potatoes

Originally from: http://www.washingtonpost.com/pb/recipes/turkey-and-black-bean-chili-with-sweet-potatoes/13317/

SERVINGS: 4

Yield: Makes 6 1/2 cups

INGREDIENTS

• 14 ounces sweet potatoes, peeled and cut into 3/4-inch chunks
• 1/4 cup extra-virgin olive oil
• Coarse sea salt
• 1 large yellow onion, diced (1 1/2 cups)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin, or more to taste
• 1/2 teaspoon sweet Spanish smoked paprika (pimento dulce), or more to taste
• 1/2 teaspoon mild chili powder, or more to taste
• 1 pound ground turkey, preferably dark meat
• 28 ounces canned, no-salt-added whole peeled tomatoes, plus their juices
• 1/2 cup water
• 14 ounces cooked or canned no-salt-added black beans (if using canned, drain and rinse; see headnote)
• Chopped fresh cilantro, for serving
• Chopped fresh scallions, white and light-green parts, for serving

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DIRECTIONS

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

Toss the sweet potato chunks with 2 tablespoons of the oil until well coated, then spread on the baking sheet in a single layer. Sprinkle with a good pinch of the sea salt. Roast for about 20 minutes or until softened, stirring a few times. Let cool.

Meanwhile, heat the remaining 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the onion, garlic, cumin, paprika, chili powder and a big pinch of salt, stirring to coat. Cook for 8 to 10 minutes, until softened.

Add the turkey; cook, stirring a few times, until the meat is cooked through and its moisture has evaporated, which should take about 20 minutes. The turkey should be well incorporated into the onion mixture.

Add the tomatoes and their juices and a big pinch of salt; increase the heat to high and add the water. Once the mixture comes to a boil, reduce the heat to low and cook, uncovered, for 20 minutes.

Stir in the beans and the cooled sweet potatoes; taste, and adjust the seasoning as needed. Cook for 15 minutes to blend the flavors.

Divide among individual bowls; top with the cilantro and scallions. Serve hot.

Other notes: We found this rather mild; you may wish to add another 1/2 teaspoon each of the sweet smoked paprika and chili powder in the last 15 minutes of cooking.

Make Ahead: The sweet potato can be roasted, cooled and refrigerated a few days in advance. The chili can be refrigerated for up to 3 days or frozen for up to 3 months.

Hot Mama Notes: This recipe was recommended to me by my friend Erin.  I tried it, and it was very tasty.  Of course, my husband says that he would have liked it even better without the yams!  :/   I didn't make the Cashew Moment, but my friend tells me that it really makes the dish.  I will have to make the recipe again, and this time with the Cashew Moment!!

Hot Mama Grade: A-