Day 1 of my clean-eating week began yesterday (Monday) and ended with this delicious crockpot meal. Because I started preparing the meal mid-afternoon, dinner wasn’t ready until 7:30pm-ish and by then the sunlight had come and gone. I don’t care much for photographing using artificial lights, I’m a natural light kind of gal; so I wasn’t able to assemble the chili for it’s closeup until today. It is, however, my dinner for the next two nights so I guess it counts just as well!
All chili is good in my book. However, my first initial thought was, “sweet potatoes, I’m not sure how that goes with chili but OK.” I’ve experimented with recipes where the potato has over-cooked in the crockpot and tasted like mush. And I’ve experimented with recipes where the potato has under-cooked and tasted like a bland hard piece of potato. So when the 8 hours were up, I was thrilled (it’s the small things) when I went for that first piece of sweet potato and it tasted great!
- 1 small onion, finely diced
- 2 garlic cloves, finely diced
- 14.5-ounce can fire roasted tomatoes, with juice
- 15-ounce can black beans, rinsed and drained
- 2 cups sweet potatoes, peeled and cut into cubes
- 1lb lean ground turkey
- 2 tablespoons chili powder
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon cumin
- 1/2 teaspoon oregano
- 1/8 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 cup water
- 1. Cook ground turkey over medium-high, drain. Set aside.
- 2. Assemble onion, garlic, tomatoes, black beans and potatoes at the bottom of a crockpot.
- 3. Add ground turkey, seasonings and water in that particular order.
- 4. Cook on low for 8 hours, or on high for 4 hours.