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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe was created with friends when we lived in rainy Seattle. There's nothing better than a bowl of chili on a cold day. Sweet potatoes may be left out, but they are the secret ingredient that makes this chili fabulous. âJonell Tempero, Omaha, Nebraska Ingredients:
2 medium sweet potatoes, peeled and cubed |
2 pounds ground turkey or beef |
2 celery ribs, chopped |
1 large onion, chopped |
1 medium green pepper, chopped |
4 garlic cloves, minced |
1 jalapeno pepper, seeded and minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 tablespoons chili powder |
2 tablespoons tomato paste |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 can (16 ounces) kidney beans, rinsed and drained |
2 tablespoons butter |
Directions:
1. Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 20-25 minutes or until tender, stirring once.
2. Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender; drain.
3. Stir in the broth, tomatoes, chili powder, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, beans and butter; heat through. Yield: 6 servings.
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