
Photo: Erin Kunkel
Hi Friends.
Well, January was a blur-how did that happen?-and now it’s one of the best days of the year for cooking! Still don’t have a game plan for Super Bowl food? Don’t sweat it! I’m here to help.
Here’s my recipe for Turkey Chili with Sweet Potatoes, Cilantro Oil, and Pepitas from “The Vibrant Life: Eat Well, Be Well.” Rest assured your whole crew will love it because I tested it on a dozen teenage boys to ensure it was Super Bowl-worthy. Also, it’s good for you! (You don’t have to tell anyone that part.)
I can’t wait to share more of The Vibrant Life with you in the months to come. 2020 is going to be our best year yet!
In the meantime, let’s go Niners. ?
xo-Amanda
Sweet Potato Turkey Chili with Cilantro Oil and Pepitas
Ingredients
Chili
- 3-4 tbsp extra-virgin olive oil
- 2 red onions diced
- Kosher salt
- 2 tbsp chili powder
- 3 garlic cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp fennel seeds
- 1 ½ lb ground turkey
- 2 sweet potatoes peeled and diced
- 1 28 oz can crushed tomatoes
- 1 ½ cups chicken broth
- 2 15 oz cans black beans or pinto beans rinsed and drained
Cilantro Oil
- 2 garlic cloves minced
- 2 tbsp white wine vinegar
- 1 tbsp sugar
- ¾ cup firmly packed cilantro leaves
- ¼ cup extra-virgin olive oil
- Pinch of kosher salt
Spiced Pepitas
- 2 tbsp olive oil
- ½ cup pepitas
- 1 tsp ground cumin
- 1 tsp chili powder
- Pinch of kosher salt
Fried Tortilla Strips
- 2 small corn tortillas
- 1 tbsp olive oil
- Kosher salt
Instructions
- To make the chili: In a large saucepan or Dutch oven over medium heat, warm 3 Tbsp oil. Add the onions and 2 tsp salt and cook, stirring occasionally, until soft and translucent, 5 to 8 minutes. Add the chili powder, garlic, cumin, and fennel seeds, and cook until fragrant, about 1 minute. Transfer the onions to a plate. If the pan looks dry, add 1 Tbsp oil, then add the ground turkey. Cook, breaking up the meat, until brown and just cooked through, about 5 minutes. Return the onions to the pan, and add the sweet potatoes, crushed tomatoes, and chicken broth. Bring to a boil over medium heat. Stir, reduce the heat to low, cover, and simmer until the potatoes are cooked through, 15 to 20 minutes. Stir in the beans. Season with salt.
- To make the cilantro oil: While the chili is cooking, pulse the garlic in a small food processor a few times. Add the vinegar and sugar and pulse a few more times to combine. Add the cilantro and oil and process for 15 to 30 seconds, or until the mixture reaches a pourable consistency. Taste, adding salt as needed.
- To make the spiced pepitas: Heat the oil in a small skillet over medium heat. Add the pepitas and toast for 2 minutes, until fragrant. Add the cumin, chili powder, and salt, and stir to coat. Cook for 1 minute, then transfer to a paper towel–lined plate.
- To make the tortilla strips: Stack the corn tortillas and slice them into 1/4 in [6 mm] strips. Heat a small frying pan over medium-high heat, and add the olive oil, the tortilla strips, and a generous sprinkling of salt. Cook, stirring constantly, until crisp, 1 to 2 minutes. Drain on paper towels.
- Ladle the chili into bowls, drizzle with the cilantro oil, sprinkle the pepitas and tortilla strips on top, and serve.