After watching my friend Brenda quickly prepare chili with stewed tomatoes in jalapeno and cilantro for her husband one night, I was stuck on trying it out for myself. Since the first time I attempted making her chili, this meal has become on my go-to list. The lean turkey version of her chili I now make assembles so easily while packing in a ton of flavor and protein to my usually protein-deficient diet. There are soo many ways to eat chili, so I have yet to get tired of eating it. I enjoy the chili over quinoa, a top some high fiber pasta, sometimes I wrap some Boston lettuce leaves around it and make turkey lettuce wraps- but my absolute favorite way to enjoy the spicy, hearty chili is with a soft and sweet, starchy baked sweet potato. Nothing says homemade goodness like this meal!
- 1 lb. lean ground white turkey
- 1 small yellow onion
- 1 tsp. olive oil
- 2 cloves garlic, minced
- 4 oz. can tomato paste
- 2 cans diced stewed tomatoes, cilantro & jalapeno flavor
- 2 tsp. red pepper flakes
- 1/2 tsp. dried mint
- 2 shakes all spice
- 2 shakes white pepper
- 4 sweet potatoes
Clean the sweet potatoes really well, cut a slash down the center of each one. Wrap the potato with tin foil and bake in the oven for 35-40 minutes on 350 until soft to touch.
For the chili: First saute an onion in a teaspoon of olive oil for about 5-7 minutes, after 6 minutes, add in the 2 cloves of minced garlic and continue mixing for 45 seconds. Next, add in the turkey meat and begin to brown it. Saute the new mixture for about 7 minutes until the turkey meat browns. Next, add in 2 cans of stewed diced tomatoes (I use the cilantro & jalapeno flavored one as per a tip from a friend of mine–thanks Bren!) and 1 small can of tomato paste. Mix everything together really well. Now season with the red pepper, dried mint, all spice, and white pepper. Bring the mixture to a boil, reduce to a simmer and let the chili stew for 20-25 minutes- mixing it up every so often.
Serve atop a steamed baked potato for a complete meal. Serves 4- enjoy!