Food | Recipes

Recipe: Turkey and Black Bean Chilli With Sweet Potatoes

Adapted from It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great, by Gwyneth Paltrow and Julia Turshen

  • Washington Post
  • Published: 07:40 July 20, 2013
  • Tabloid

Yield: 6 1/2 cups (4 servings)

Gwyneth Paltrow likes to top portions of this chilli with her Spicy Cashew Moment (see related recipe) and pickled jalapeno peppers. She recommends making this a vegan recipe by omitting the ground turkey and doubling the amount of black beans. We found this rather mild; you may wish to add another 1/2 tsp each of the sweet smoked paprika and chilli powder in the last 15 minutes of cooking.

MAKE AHEAD

The sweet potato can be roasted, cooled and refrigerated a few days in advance. The chilli can be refrigerated for up to three days or frozen for up to three months. Adapted from It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great, by Gwyneth Paltrow and Julia Turshen (Grand Central Life & Style, 2013).

INGREDIENTS

397g sweet potatoes, peeled and cut into 3/4-inch chunks

1/4 cup extra-virgin olive oil

Coarse sea salt

1 large yellow onion, diced (11/2 cups)

2 cloves garlic, minced

1 tsp ground cumin, or more to taste

1/2 tsp sweet Spanish smoked paprika (pimentón dulce), or more to taste

1/2 tsp mild chilli powder, or more to taste

454g pound ground turkey, preferably dark meat

794g canned, no-salt-added whole peeled tomatoes

1/2 cup water

397g cooked or canned no-salt-added black beans (if using canned, drain and rinse)

Fresh cilantro, chopped, for serving

Fresh scallions, chopped, white and light-green parts, for serving

Preheat the oven to 400 degrees.

Line a rimmed baking sheet with parchment paper or a silicone liner.

Toss the sweet potato chunks with 2 tbs of the oil until well coated, then spread on the baking sheet in a single layer.

Sprinkle with a good pinch of the sea salt. Roast for about 20 minutes or until softened, stirring a few times. Let cool.

Meanwhile, heat the remaining 2 tbs of oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the onion, garlic, cumin, paprika, chilli powder and a big pinch of salt, stirring to coat.

Cook for 8 to 10 minutes, until softened. Add the turkey; cook, stirring a few times, until the meat is cooked through and its moisture has evaporated, which should take about 20 minutes. The turkey should be well incorporated into the onion mixture.

Add the tomatoes and a big pinch of salt; increase the heat to high and add the water. Once the mixture comes to a boil, reduce the heat to low and cook, uncovered, for 20 minutes.

Stir in the beans and the cooled sweet potatoes; taste, and adjust the seasoning as needed. Cook for 15 minutes to blend the flavours.

Divide among individual bowls; top with the cilantro and scallions. Serve hot.

NUTRITION

Per serving (using no-salt-added beans and tomatoes): 530 calories, 29g protein, 49g carbohydrates, 24g fat, 5g saturated fat, 90mg cholesterol, 330mg sodium, 11g dietary fiber, 12g sugar

Per serving (using regular canned black beans and whole peeled tomatoes): 530 calories, 30g protein, 51g carbohydrates, 24g fat, 5g saturated fat, 90mg cholesterol, 940mg sodium, 13g dietary fiber, 12g sugar

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