Wednesday, March 7, 2012

Ginger Sweet Potato Turkey Chili


Sometimes when I make stuff up it's horrible, but this might be my most successful chili creation. I'll try to recreate the directions for you. Oh and Isabel ate 3 bowls. (so good)

Recipe:
half a chopped yellow onion
Lean ground turkey
1-2 sweet potatoes (chopped in smallish cubes)
1 can of corn
1.5 cans of chili pinto beans (in chili sauce is good)
ginger
chili powder
dry herd blend
paprika
cayenne pepper
salt
thai sweet chili sauce
light coconut milk
1 beer of choice (or white wine)

Garnish:
avocado
herbs: cilantro OR flat-leaf italian parsley
mixed greens
your favorite corn chip

** If you take out the turkey this would be entirely vegan.

Start with cut fresh ginger in a little bit of oil. Add yellow onion, lean ground turkey meat and brown meat a few minutes. Add sweet potatoes and a can of light coconut milk. Add pinto beans (the kind that's in chili sauce add nice flavor), corn, and seasonings. Add maybe 3 tablespoons of sweet thai chili sauce and half the beer.

Simmer on low for a while and if you need to add a little water (or chicken stock) go ahead. Simmer for 1-2 hours or however long you have making sure there's still liquid in there and add the rest of the beer at the end let cook a few minutes for a nice rich kick before you serve it.

Again, I just play when I cook, adding a little more of this, etc... until it's right. I actually didn't have any stock so I subbed for coconut milk and it was so good! (but it was the thin kind that comes in a box, not the thick creamy kind).

I hope you can create something just as delicious! Enjoy!

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