Turkey, Chorizo, Black Bean, and Sweet Potato Chili

I love chili. It's the perfect dinner on a football Sunday. It's perfect for a cool fall day. I also love trying different types of chili recipes. When my husband suggested this chili recipe, I wasn't sure about it at first. It called for sweet potatoes, black beans, poblano peppers, and Mexican chorizo. While chorizo is delicious, it's also not one of the healthiest ingredients. It can be very greasy and tough on the tummy. I suggested we use half ground turkey and half chorizo, and omit the jalapeno peppers. We were pleasantly surprised at how tasty this chili was. It was one of the most flavorful chili recipes that I have ever tasted. It was spicy, rich, and satisfying—perfect for a cool fall day. 

Turkey, Chorizo, Black Bean, and Sweet Potato Chili

Source: adapted from Taste of Home, August/September 2012

1/2 pound Mexican chorizo (casings removed)

1 pound ground turkey

3 tablespoons tomato paste

2 poblano peppers (seeded and chopped)

1 bell pepper (any color, seeded and chopped)

2 cans fire-roasted tomatoes

2 cans black beans (drained and rinsed)

2 medium sweet potatoes (peeled and chopped)

2 cups beef stock

2 teaspoons chili powder

1 teaspoon ancho chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon minced garlic

1/2 teaspoon onion powder

salt and pepper to taste

Brown chorizo in a large skillet and add to a crock pot. Brown turkey in chorizo drippings and add to crock pot. Add to crock pot and stir in tomato paste. Add peppers, tomatoes, beans, sweet potatoes, stock, and spices. Mix well. Cover and cook on low for 6 to 7 hours.