Turkey, Sweet Potato & Bean Chili

I bring you one of my most favorite, easy, & healthy go-to recipes.  The only thing that would make this more perfect would be a crock-pot.  However then the sweet potatoes would go all squishy.  We don't want super-squishtastic sweet potatoes.  Or maybe you do -- and so you can crock-potify this baby (and then report back).  

Turkey, Sweet Potato & Bean Chili*

*adapted from The Food Network Canada

yields about 8 servings, unless you are Mike and I - then it makes 6

Ingredients:

• 1 tablespoon olive oil
• 1 lb extra lean ground turkey
• 2 sweet potatoes, peeled and cubed
• 1 onion chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon each ground cumin & coriander
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 can diced tomatoes (14.5 oz)
• 1 1/2 cups chicken stock
• 1 can each of black beans and red kidney beans
• salt and ground pepper

First heat the oil in a large saucepan over medium heat.  Add the cumin, coriander, oregano, onion, and garlic to allow their flavors to release.
Then add the turkey & cook, breaking it up well with a spoon, until no longer pink (about 5 minutes).

(my sister the vegetarian will hate this cooking flesh picture.
You're welcome, sis)

Add the sweet potatoes and cook, stirring occasionally, for 5 minutes or so.
Add the chili powder & red pepper flakes, and cook for about a minute.
Bring mixture to a simmer, cover the pan, and cook for 10 minutes, stirring when you feel like it.

Meanwhile, rinse and drain the beans.  Stir in the beans to the mixture after above said 10 minutes.
Cook for about 20 more minutes, to allow chili to thicken.

Season to taste with salt & pepper.  Serve in bowls with rice, chips, or whatever your little heart desires.

 Mmm, Perfect for a cool fall evening!

What are you serving up, lately?