There’s something about chili that will never go out of style. Although I love the classic combination of ground beef, onions, red bell pepper, and beans, I’m always looking for versions with more redeeming health benefits. The sweet potatoes in this chili add loads of vitamins A, B1, B2, B6, and C, along with fiber and potassium. And I choose high-quality, organic ground turkey here, but ground beef or lamb would work just as well. With a potent fresh cilantro oil drizzled over the top, this chili recipe will leave you looking and feeling your best.
215 ozcans black beans or pinto beansrinsed and drained
Cilantro Oil
2garlic clovesminced
2tbspwhite wine vinegar
1tbspsugar
¾cupfirmly packed cilantro leaves
¼cupextra-virgin olive oil
Pinch of kosher salt
Spiced Pepitas
2tbspolive oil
½cuppepitas
1tspground cumin
1tspchili powder
Pinch of kosher salt
Fried Tortilla Strips
2small corn tortillas
1tbspolive 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.
Notes
Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019.