Turkey + Sweet Potato Chili


November calls for one thing: fabulous fall flavors (alliteration much?). That’s right, I’m back in the kitchen and experimenting with new ways to transform autumnal comfort foods using clean, fresh, high quality ingredients. Moving back to the Pacific NW (yay!) has awakened the belly-warming, chili-loving beast in me and today I simply had to act on it!  A couple of my daily meals on my post-competition food plan have a good balance of lean protein and complex carbs so I aimed to deliver them both in one hearty dish; and boy did this one deliver! To be honest, I made this up with the items I had on hand today and eyeballed everything (lots of taste testing!) but it turned out so spicy, smoky, sweet delicious, I just had to share! Take the liberty to adjust your ingredients according to your tastes. ENJOY!IMG_7155


  • 1/4cup olive oil
  • 3 large cloves garlic (finely chopped or grated)
  • 1-16oz package of lean ground turkey
  • 1/2cup red wine
  • 1 fresh jalepeno, diced (you can choose to remove or keep seeds)
  • 2T chili powder
  • 1T cumin
  • 1T paprika
  • 2t ground cinnamon
  • 1t nutmeg
  • 1 28oz can crushed tomatoes
  • 1 cup chicken stock
  • 3 cups peeled and cubed fresh sweet potatoes
    1. Heat olive oil on high in large pan (I love my ceramic dutch oven for browning the meat)
    2. Add onions when olive oil is hot (before smoking); Season with salt & pepper; Saute until translucent.
    3. Grate in fresh garlic; Saute for 1 minute (don’t let garlic burn)IMG_7148
    4. Add ground  turkey; brown until cooked through.IMG_7149
    5. Deglaze pan with red wine, scraping up the brown bits from the pan (FLAVOR!)
    6. Stir in all spices and diced jalapeno
    7. Add tomatoes, chicken stock and sweet potatoesIMG_7150
    8. Bring to a boil
    9. Simmer on low for 30min or until sweet potatoes are softIMG_7151
    10. Serve with garnish of your choice (I used green onion and sprinkle of romano cheese)IMG_7155