Cowboy chili with sweet potatoes and corn

March 16, 2011

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Serves 6

1 tablespoon canola oil
2 cloves garlic, chopped
1 small onion, cut into 1/4-inch dice
1 1/4 pounds lean ground turkey
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) pinto beans, drained and rinsed
1 medium sweet potato, peeled and cut into 1/4-inch dice
1 cup fresh or frozen corn kernels
1 cup water

1. In a large flameproof casserole over medium heat, heat the oil. Add the garlic and cook, stirring often, for 1 minute. Add the onion and cook, stirring often, for 7 minutes or until it softens.

2. Add the turkey and cook, stirring to break it up, for 5 minutes or until the meat is no longer pink. Tip the pan and spoon off excess fat.

3. Stir in the brown sugar, chili powder, cumin, cinnamon, salt, and pepper. Cook, stirring, for 1 minute.

4. Add the tomatoes, beans, potato, corn, and water. Bring to a boil, lower the heat, and cover the pan. Simmer for 45 minutes, stirring occasionally, or until the sweet potato is tender. Add more water during cooking if the pan seems dry. Taste for seasoning and add more salt and pepper, if you like.

Adapted from “No Whine With Dinner’’