Here I go again. Crock-Pot Cooking I mean. I must confess, it’s not my preferred method of cooking. I honestly prefer stove top, or my oven when cooking. Don’t get me wrong, crockpots are great and convenient, I just prefer hands on cooking. However, certain circumstances have allowed me to make better friends with my Crock-Pot. It’s a bit like making friends with the pool, or the “dreadmill” when roads are too icy to run outside.
Last week I had almost 20 hungry runner friends coming over for a soup themed gathering. I don’t know about your stove, but mine is not quite big enough to handle three large kettles of soup. What did I do? I not only pulled out my Crock-Pot for this Turkey Chili, but I also borrowed one from my but mom for this September Soup. My kitchen looked ready to feed an army…..or at least of bunch of my beautiful running chicks! A big thanks to Lisa for capturing photos.
What I love most about this chili is that its quick to throw together. All you need is a few minutes of prep work, than you let the Crock-Pot do all the work. Ground turkey, yams, and squash, all layered up with some spices for just the right kick. Feel free to play around if you prefer your chili a bit spicier like me!
Thats right…no beans to soak! I am a bit hesitant to share this recipe with my Step-Daughter who now lives in Texas. This certainly isn’t your typical Texan chili con carne, so I apologize in advance. Real Texas chile con carne is made with beef, chilies, and not a whole lot else. I wonder what they think of chili made with garnet yams, delicatta squash, and turkey? I’d expect comments like “What is this concoction?” It’s certainly not chili! or “What is this mess?”‘ Sorry Emily, and anyone else from Texas.
The good news is, this chili might not be authentic, buts its delish, so it would be a crime not to share it with you all. Did you catch that Texan slang?. All humor aside, please consider the possibility that chili can be made with unlikely ingredients like yams and squash?.
My favorite part about this chili is that the yams and squash give an enormous depth of flavor and texture. Using my meat of choice, turkey instead of beef, cuts down on the calories making it lighter but not bland. After all, a bland chili doesn’t deserved to be called chili! EVER!
Crock-Pot Turkey Chili with Yams & Delicatta Squash (adapted from GI 365)
- 1 (28 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 ¼ cups vegetable broth (or more)
- 3 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 lb ground turkey
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ancho chili (or one additional tablespoon of chili powder)
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons fine grain sea salt
- 2 lbs sweet potatoes or garnet yams and delicatta squash (a mixture of these is yummy)
- In a bowl combine tomato sauce, tomato paste, vegetable broth, and vinegar. Set aside.
- Grease the inside of the Crock-Pot.
- Add chopped onion, ground turkey, garlic, spices, and salt. With a wooden spoon, break the meat and mix everything well.
- Place garnet yams and the squash on top and then pour tomato mixture over them.
- Cover with the lid, and cook on high for 6 hours or on low for 8 hours.
- When ready, give a good stir, and adjust seasoning. If the chili looks dry (that might happen because the sweet potatoes absorb a lot of the moisture) add more vegetable broth until it reaches the desired consistency.
- Serve warm with your favorite toppings!