This Apple, Sweet Potato, and Turkey Chili from Perchance to Cook is autumn in a bowl! Packed with fall flavors and hidden nutrition, it’s the perfect warm hug after a crisp day of leaf jumping and apple picking. It is easy for nannies to make, and even easier for picky eaters to love. Try making this chili recipe this apple season for kids. A fun tip is I serve a few pieces of chopped apples for the kids to nibble on and to garnish the chili.
You Will Need:
1 Tbs olive oil
2 cups sliced carrots
2 cups sweet potatoes halved, quartered, and sliced into small cubes
2 cups diced apple
1 tsp onion powder
1 tsp garlic powder
2 tsp salt divided
1/2 tsp pepper
1 1/2 tsp rubbed sage, divided
1/2 tsp cinnamon
a sprinkle of nutmeg
2 lbs ground lean turkey
3 Tbs tomato paste
2 tsp chili powder
3 cups crushed tomatoes
2 cups strained tomatoes (or marinara sauce)
1-2 cans kidney beans
What to Do:
1. Put 1 Tbs of olive oil into a large pot and turn the stove top up to medium heat.
2. Add the diced apples, sliced sweet potatoes, and sliced carrots to the pan. Top with onion powder, garlic powder, 1 tsp of salt, 1/2 tsp pepper, 1 tsp of rubbed sage, 1/2 tsp of cinnamon, and a sprinkle nutmeg. Mix with a spatula and cook for 5 minutes, mixing every now and then.
3. Add the ground turkey meat, and cook for 5 minutes.
4. Add the tomato paste, 2 tsp chili powder, 1/2 tsp sage and 1 tsp salt to the mixture and mix until the tomato paste is evenly distributed.
5. Then add the crushed tomatoes and strained tomatoes to the pot, and mix.
6. Reduce the heat to low-medium and cook for 20-30 minutes. If you are adding kidney beans, add them at the end.
References:
Recipe from Perchance to Cook
Photo by Stephanie Felzenberg
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