Chili-"ing"

When the weather is getting chilly, and you're home chili-axing (okay, I'll stop with the chili puns), nothing is more satisfying than a steamy bowl of...you-know-what. It is an entree with a big personality, as varied as the crowd you are serving.  From mild and demure to downright bold and sassy, you can follow a recipe template or add your own personal touches.

I'm a bean lover, so my flavor brand always includes beans - red kidney beans with ground beef and often white kidney beans for ground turkey.  I love Ina Garten's ingredients for chicken chili with red and yellow bell peppers, lots of cumin, chili powder, canned whole peeled tomatoes, and a big handful of fresh basil.  When the spirit moves me, I splash in some beer and blistered corn.  In your own recipe, you can go "mad scientist" and add jarred salsa, wine (instead of beer), bacon, chipotle in adobo, and quinoa.  You can use brisket or sirloin or go vegan or veggie.

Just now I polished off (for lunch) my new Fall favorite recipe.  This version is bean-less and low in fat.  But it's the most seasonally sensational bowl of goodness.  It comes directly from Skinny Taste - Ta Da! - "no-bean turkey and sweet potato chili." (I'm trying a recipe without beans!)  It is a breeze to make and impressive enough for dinner party-hosting, complete with rave reviews.  The warm fragrant spices and sweetness of the potato will bring oooohs and aaaahs to your table.

This enticing show-stopper, paired with a Fall salad of butter lettuce, crisp apples, spiced pecans, and dressed with a simple vinaigrette, is all you need.  Done!

Ingredients:
lean ground turkey
kosher salt to taste
1/2 onion chopped
3 cloves of garlic crushed
10 oz. can Rotel mild tomatoes with green chilis
8 oz. can tomato sauce
3/4 cup water
1/2 tsp cumin or to taste
1/4 tsp paprika
1/4 tsp chili powder
1 bay leaf
1 medium sweet potato peeled and diced into 1/2 inch cubes
fresh cilantro for garnish

Stove Top:
1.  In a large skillet, brown turkey over medium high heat, breaking it up as it cooks into smaller pieces, and season with salt and cumin.
2.  When meat is browned and cooked through, add onion and garlic and cook 3 minutes over medium heat.
3.  Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt, and bay leaf.
4.  Cover and simmer over medium-low heat until potatoes are soft and cooked through about 25 minutes, stirring occasionally.
5.  Add 1/4 cup more water if needed.  Remove bay leaf and serve.

JONI TWEAKS:
1.  You may want to double this recipe!
2.  I substituted smoked paprika for regular.  (Hey, I'm Hungarian!)
3.  Put in a pinch of brown sugar to balance the acid.
4.  Added a bit of tomato paste.

I would love your feedback.  Can't wait to make this again!!