This is a staple recipe. I make this all the time. At the beginning of the pandemic, I was creating this recipe, and I made it over and over again, tweaking it as I went, until I came up with this. It never gets old.
Basically everyone in my life in Chicago has been fed this chili because I just won’t stop making it. Hope nobody’s getting sick of it because I’m not.
Currently, we have both a massive pot of Berber soup AND this chili in the fridge, because our diet can consist of ONLY cozy soups at this point in the dead of Chicago winter. An all liquid diet till spring, that’s what I’m goin for here.
Also, it is currently 79 degrees in our apartment because the fireplace is on, and this is the optimal temperature, I have decided. This is wonderful. I would prefer that at all times, the place where I am located is 79 degrees. I could take my sweater off. I’m not going to do it, but I could, and I would be able to be sweaterless and not cold at the same time, for once in my life.
I was made for the Bahamas, I tell you. Born in Michigan, but my true home is the Bahamas. I thought about moving to Texas. It was down to Chicago or Texas, at one point, and I gave up my chance to live in a non-arctic location.
But it’s ok. Because I love Chicago. Specifically the people. Some of the best people in the world are here, I’d say.
And the best people in the world eat this chili, so maybe you should too!Print
A wonderful twist on your regular old chili, this one has sweet potatoes, black beans, and lots of adobo chilies! It’s very yummy!
- 1 lb ground turkey or beef
- 2 sweet potatoes
- 1 red bell pepper
- 1 onion
- 4 cloves garlic, minced
4 chipotle adobo peppers, minced
2 Tablespoons cocoa powder
1 Tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 cans black beans
2 cans fire roasted diced tomatoes
32 oz chicken stock
Heat a tablespoon of oil in a large stock pot over medium heat. Add the ground turkey and crumble, cooking until brown. Remove the turkey and set aside.
Chop all vegetables and add them to the pan, along with the spices. Cook for 10 minutes, or until onions begin to soften.
Add the garlic, and cook another minute.
Add in black beans, tomatoes, and chicken stock, cover, bring to a boil, and cook over medium heat for about 15 minutes, or until potatoes are tender. Enjoy!!