Sweet Potato Turkey Chili & Paleo Cornbread Muffins
Want to get a little crazy this Thanksgiving? A little risky? Shake things up with your elderly relatives?
Then you should whip up a batch of my Sweet Potato Turkey Chili!
Roasted turkeys are for the birds. All the cool kids are serving up Thanksgiving-inspired twists on traditional carved turkey.
OK fine, I made that all up. Most people are still eating normal turkey on Turkey Day. But if you don’t use this recipe tomorrow, you could make it on Friday with your leftovers.
I used my crock pot for the very first time this week to create this masterpiece.
Yes, I’m calling it a masterpiece.
I’m not going to lie, I’ve eaten it for my past five meals (even a bite with breakfast — eek), and I’m still not sick of it. The BF said it might be his favorite recipe of mine yet. He says that often though and I’m starting to get suspicious.
I’ve hesitated to use this crock pot for a while, assuming it would be more trouble than it was worth. I was relieved and pleasantly surprised though at what an amazing time saver this thing is.
I’m clearly way behind the times. About 40 years behind.
Well, better late than never. This chili is hearty, delicious, and naturally, healthy.
Sweet Potato White Bean Turkey Chili
1 lb. 99% Lean Ground Turkey (or use carved turkey from leftovers)
1 Sweet Potato, cubed
15 oz can Northern or Navy Beans, rinsed
15 oz. can Pumpkin
2 1/2 C. Low Sodium Chicken Stock
1 Medium Yellow Onion, diced
3 Garlic Cloves, minced
1 T. Extra Virgin Olive Oil
4 oz. can Green Chilies
1 T. Cumin
1 T. Cocoa Powder
1 T. Oregano
1 T. Smoked Paprika
1 tsp. Chili Powder
1 tsp. Cinnamon
Salt & Pepper
Cilantro (optional, as garnish)
Fat Free Greek Yogurt (optional, as topping)
***If you’re missing any of these ingredients, simply sub with other things you have or leave stuff out. I came up with this recipe after reading about 5 different chili recipes and basically just threw together the elements I liked. That’s the great thing about chili. It’s pretty hard to mess up!***
1. Saute onion and garlic with the olive oil for 3-5 minutes or until browned. Add to crock pot.
2. Season the turkey with cumin and oregano. Cook in the same pan for about 5 minutes, until browned, but still slightly pink. Add to crock pot.
3. Add all remaining items to the crock pot. Stir.
4. Set the pot on high and cook for about 4 hours, checking every so often and giving it a stir.
5. You’ll know it’s done when the sweet potatoes are of a “melt in your mouth” consistency.
6. If using “squash bowls,” cut acorn squash in half and remove seeds and string. Cut the bottom tip off so that the bowl will sit nicely.
7. Pour chili into squash bowls. Top with cilantro and serve with cheese and/or Greek yogurt.
This serves 6-8.
Total Calories: about 185 (1/8 of recipe), or 247 for a humongous heaping bowl (1/6 of recipe).
While they didn’t taste much like real cornbread (probably because there isn’t any corn in them), they were very good. If you’re a Paleo eater and/or you like the taste of Almond Flour, I would definitely recommend this recipe.
Paleo “Cornbread” Muffins
1 C. Almond Flour
1 tsp. Baking Powder
1/4 C. Almond Butter, melted
2 T. Coconut Oil, melted
2 T. Honey
1/2 T. Vanilla
1 tsp. Stevia (optional)
1. Set oven for 350.
2. Mix all the dry ingredients in one bowl and the wet ingredients in another.
3. Mix the two bowls together. Pour into muffin tray sprayed with coconut oil.
4. Bake for 10-12 minutes.
Total Calories: about 167 calories each (makes 10).
But that’s not all…
If you used an Acorn Squash as a bowl, you can re-use it for dessert.
Simply rinse out your “bowl,” place it inside a microwave safe dish, cover, and microwave on high for 8 minutes. Top with cinnamon, stevia (or sugar), and honey.
Weigh In: Does your family ever eat nontraditional things on Thanksgiving? Do you think corn-less “cornbread” is somehow sacrilegious? What are you most thankful for this year?