Wednesday, October 19, 2016

Turkey, Sweet Potato and Cranberry Chili

Happy hump day! I have a festive recipe for you today. Its perfect when looking for an easy, cost-effective way to cook for a crowd.

This is the chili I made for our family Thanksgiving meal and not only was it so much easier to make than a traditional Thanksgiving dinner, but everyone loved it!

I don't know why I lost my taste for the classic meal: roasted turkey, mashed potatoes, stuffing, etc., but I have, so this was a great alternative, and no one was disappointed. No, the kids didn't join us, we ordered pizza for them...but they wouldn't eat a traditional turkey dinner either!

Of course, this recipe is healthy and delicious and great to make anytime, not just at Thanksgiving. If you love chili, give it a try for something different. This recipe makes a ton, so its perfect for entertaining, but feel free to halve if you want less. I think its worth making the whole recipe though, because leftovers freeze well.

If you are a non-meat eater, replace the turkey with a few more cans of beans, and/or crumbled tempeh.

Turkey, Sweet Potato and Cranberry Chili

2 lb ground turkey
1 onion, diced
1 green pepper, diced
1 red or yellow bell pepper, diced
2 zucchini, diced
3-4 cloves garlic, minced
1/4 cup finely chopped chipotle peppers in adobo sauce
Chopped fresh or dried jalapeno, to taste (optional)
1 tbsp chili powder
1 tsp salt
1/2 cup cider vinegar
1 cup sprouted beans and lentils (optional, or 1 can lentils)
1 can red kidney beans
1 bag fresh or frozen cranberries (250g)
1 jar passata (strained tomatoes)
2 cooked, peeled and mashed sweet potatoes
1 cup fresh cilantro, chopped (optional)

Place large pot over medium heat. Saute meat, veggies and spices in vinegar and adobo sauce until veggies start to soften.  Add beans, cranberries and passata to the pot. Simmer for about 15 minutes. Stir in mashed sweet potatoes and turn heat down to low until read to eat.  Add cilantro just before serving. Keep leftovers refrigerated for up to 4 days or freeze.

I have shared this recipe with Urban Naturale's Plant-Based Pot Luck and Vegetarian Mamma's Gluten-Free Friday.

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