In the Kitchen

chili

Is everyone else freezing today?! My goodness, winter certainly has arrived. To help add a bit of warmth to you and your homes, I wanted to share one of my favorite chili recipes. I found the recipe last year on Feed Me Phoebe. I have made it my own by making a few slight modifications. All in, this recipe takes about an hour to make. I promise, it is worth it!

Moroccan Chili with Sweet Potatoes, Chickpeas and Kale

Ingredients

  • 2 Tbs. olive oil
  • 1 medium onion, finely diced
  • 1 lb. ground turkey
  • 3 garlic cloves, minced
  • 2 Tbs. harissa
  • 2 tsp. ground cumin
  • 2 tsp. sea salt
  • 1 28 oz. can diced tomatoes {I always use San Marzano}
  • 1 15 oz. can chickpeas {drained and rinsed}
  • 3 cups diced sweet potato
  • 2 cups water
  • bunch of fresh kale
  • 1 lemon

Directions

In a large Dutch oven, heat the oil and saute onions over medium heat until soft. This usually takes about 5 minutes. Push the onions to the side of the pan and add the ground turkey. Cook the meat, breaking apart with a wooden spoon until browned and cook through. The onions will become incorporated as your brown the turkey. Add the garlic, harissa, cumin and sea salt and cook for 1 minute or until the spices have become fragrant.  Pour in the tomatoes {with the juice} and cook for about 15 minutes. Stir frequently and make sure to scrap up all the brown bits at the bottom of the pan. This is where the flavor is!

After the mixture has reduced, add the chickpeas, sweet potato, and kale. For the kale, I usually buy a bunch at the store and just tear the leaves off the stem. I think it works out to be about 3 cups when said and done. Bring chili to a boil, turn the heat to low, and simmer uncovered for about 20 minutes or until the sweet potato is tender and the chili has thickened.

Before serving, add in the juice of 1 lemon. To serve, I add in a little sour cream, grated cheese and finish off with a warm corn tortilla.

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