Caitlin Bensel
Hands-On Time
35 Mins
Total Time
1 Hour
Yield
Serves 8

There should be no such thing as a small batch of chili, and for good reason. It’s the kind of food meant for having a big group over to cozy up on cold days, for stocking the freezer in advance of nights when you don’t want to cook, or for turning into leftover meals—loaded baked potato with chili, anyone? And this version isn’t your average chili. It draws inspiration from Mexican ingredients like tomatillos, poblano peppers, and even a pinch of cinnamon, plus a mix of beans, corn, and sweet potato to round out this healthy yet comforting recipe. Set out a platter of toppings and let everyone customize their own.

How to Make It

Step 1

Heat oil in a large Dutch oven or other large, heavy-bottomed pot over medium-high. Add onion and 1 teaspoon salt; cook, stirring often, until softened and lightly browned in spots, about 8 minutes. Add poblanos; cook, stirring often, until slightly softened, about 5 minutes.

Step 2

Add garlic to pot; cook, stirring constantly, until fragrant, about 1 minute. Add chili powder and cinnamon; cook, stirring constantly, until fragrant, about 1 minute. Add turkey and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add tomatoes and crush into large pieces.

Step 3

Stir in sweet potato, tomatillos, beans, ½ cup water, cilantro, chipotles, and remaining 1 teaspoon salt. Bring to a simmer over medium-high. Cover; reduce heat to medium and cook, stirring occasionally, until sweet potatoes are tender and flavors have melded, about 25 minutes. Serve chili topped with cilantro, sour cream, pickled jalapeños, and/or cheese.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars