Updated: Apr 14, 2020
Yesterday was Super Bowl 2020 in Miami, and while I didn't pay attention to one minute of the actual football game (hockey is my sport), I was glued to the TV during Demi Lovato's singing of the national anthem, and the half-time show with Shakira and J Lo - anyone else in awe of these women? Not only are they super talented, but they don't seem to age (click here if you're interested in reading about Shakira's fitness & eating routine leading up to last night).
Even though I don't watch football, there is something exciting about the Super Bowl; there was an exciting vibe in the air yesterday (especially radiating off my husband). We got back from my son's hockey tournament around 10:30am and I started on the chili (I made a double batch, and will freeze half for an easy meal in a few weeks).
I've spent years making chili, and I think I've finally landed on the best batch yet. Most ingredients remain the same, except for two additions - cocoa powder and sweet potato. These two ingredients add a sweet, richness to the recipe, balancing out the spicy flavours perfectly. Oh, and it's all about the toppings - fresh cilantro, cool, creamy avocado, and salty parmesan cheese.
Even though Super Bowl Sunday is over, there is plenty of time, and cold months ahead to enjoy this warm, comforting (& healthy!) chili recipes. Enjoy!
Turkey, Sweet Potato Chili
2 tbsp. extra virgin olive oil
1 yellow onion, diced
1 bell pepper, diced
1 medium size sweet potato, diced into small cubes
3 cloves garlic, minced
1 package ground turkey (optional for vegetarian)
3 tbsp. chilli powder
2 tsp. cumin
1 tsp. oregano
½ tsp. paprika
½ tsp. cocoa powder
½ tsp. salt
Sea salt and ground pepper to taste
1 ¼ cup chicken or veggie stock*
1, 28 oz. can diced tomatoes
1, 15 oz. can black beans
2 cups frozen corn
For topping: parmesan cheese or nutritional yeast, avocado, cilantro, kale or spinach**
*I will sometimes use leftover soup that I have in the fridge (ie. butternut squash soup)
**If you want to lighten it up, add a cup or two of greens to your bowl, and top with one cup of chili for of a warm salad.
Gather and prepare all your ingredients - chop veggies, combine spice mixture, measure stock, and drain and rinse beans and corn.
Heat oil in a large pot on medium heat. Saute onion, pepper and sweet potato for 5-7 minutes or until slightly softened. Season with salt and pepper.
Add the garlic and turkey. Season with salt and pepper. Break up the turkey, and incorporate it into the vegetables. Cook the turkey for 5 minutes, or until it turns white on all sides.
Stir in the spice mixture, and cook for about 1 minute.
Add the stock, diced tomatoes, beans and corn, and season with salt and pepper. Bring to a boil, then reduce heat, and simmer the chilli for 30-40 minutes, stirring frequently. Taste and adjust salt and seasonings as necessary.
Remove from heat (chilli can be made well ahead of time. I find cooking it earlier allows the flavours time to blend together. It will still be warm, and ready to eat for dinner).
Scoop into bowls and top with fresh cilantro, avocado and parmesan cheese. Enjoy!