Tomato Free Sweet Potato And Turkey Chilli

I can’t lay claim to this recipe, it’s a modified version of a recipe I found in a paleo cookbook (unfortunately I’ve already forgotten the name of the book). Essentially I had a lot of onions and sweet potatoes in my cupboard and was looking for tasty one pot dish to use them up, along with a few of the other ingredients I’d had lying in the fridge for a couple of weeks, without me having to buy too much else. Because this recipe doesn’t include the tomatoes or coriander usually associated with a good homemade chilli, and predominantly requires store cupboard ingredients, the only thing I had to buy was the turkey mince, everything else I already had in the house.

You will need:
1 tbsp chilli powder
2 tsp cumin
1 tsp paprika
1 tsp ground oregano
¼ tsp salt
¼ tsp ground black pepper
2 tbsp vegetable oil (rapeseed oil)
500g turkey mince
2 small onions, chopped
1 red pepper, chopped
2 cloves garlic, crushed
3 medium sweet potatoes, cut into roughly 1.5cm chunks
500ml chicken stock
1 tin of red kidney beans, drained

Method:
1. In a small bowl combine the chilli powder, cumin, paprika, oregano, salt and ground black pepper.
2. Warm 1 tbsp of oil in a saucepan over a medium-high heat.
3. Add the turkey, onions, red pepper, garlic and half of the spice mix then cook on medium-high for about 5 minutes.
4. When the turkey is cooked through, remove it from the pan and set aside.
5. Add the rest of the oil to the pan, the sweet potatoes and the remaining spice mix then cook until the sweet potatoes have browned.
6. Add in the stock, bring to the boil and allow to simmer for about 10 minutes, until the sweet potatoes are tender.
7. Puree the sweet potato with an immersion blender until you get your desired consistency.
8. Add the turkey mixture and the beans, stir and allow to cook for 2 - 3 minutes until the turkey and beans have warmed through.

Notes:
I’ll be serving this with a side of couscous, flavoured with the same spices I added to the chilli, but this could just as easily be served alongside boiled rice, tortilla chips, a jacket potato or just in a bowl on it’s own.