Turkey, Sweet Potato and Black Bean Chili

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Although I have strong opinions on many things, a lot of them disapproving I cannot bring myself to disapprove of Gwyneth Paltrow. This tends to surprise people, I recently had a friend give an audible gasp when I mentioned that not only had I bought her book, It’s All Good, but that I think it is a genuinely good cookbook. With all the actual bad people there are in the world I just can’t bring myself to spend my time critiquing an actress with a side-line in cooking. I know people have issues with her lifestyle and her blog and think that she is oblivious to the privilege granted her through her wealth and career. I think she is fully aware of her privilege and is simply honest about the life she is able to live with that privilege. If that annoys you then so be it but it doesn’t take from the fact that she has written a nice book full of good family friendly recipes that are slanted towards the gluten free diet which I appreciate. I also have a soft spot for Margot Tenenbaum and Pepper Potts so there is that.

I bought the book a while back as I liked the look of it and it was reduced to €9, always a winning combination for me. I have cooked quite a few recipes out of it and they have all worked well so I know there has been a good amount of recipe testing, this is not something that can be said about all cook books unfortunately. This is a really good book for anyone with gluten or dairy issues as all of the recipes are adapted for GF and are dairy free.

One dish I have cooked a couple of times is the turkey chili, this is a really flavoursome dish that doesn’t have the heat you would expect from chili so it is good to cook if you are serving children or anyone else who doesn’t like too much heat. I like a bit of a smoky chili hit so I add a teaspoon of chipotle in adobo sauce.

Turkey, Sweet Potato and Black Bean Chili.
Serves four generously or two with enough left over for a couple of lunches.

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3 small sweet potatoes peeled and cut in to ¾” cubes
4 tablespoons of olive oil
I large onion, diced ( I used re, Gwyneth used a yellow onion)
4 cloves of garlic ( the recipe called for two but I imagined the chef had access to nice fat organic garlic and I was stuck with Tesco’s finest)
1 teaspoon of ground cumin
½ teaspoon of sweet paprika
I teaspoon of chipotle in adobo sauce (optional)
1 400gramm pack (standard supermarket size) of turkey mince
I tin of chopped tomatoes
½ cup of water
I tin of black beans, rinsed and drained( if you have difficulty finding black beans you could substitute kidney or cannellini beans)

Salt and pepper to taste

Finely chopped coriander, chopped spring onions and sour cream to serve. Omit the sour cream if you want this to be dairy free.

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1. Heat your oven to gas mark 6 / 200 c
2. Toss the diced sweet potato with 2 tablespoons of oil, sprinkle with salt and put in the oven for twenty minutes until they are cooked through and golden.
3. Heat the remaining 2 tablespoons of oil in a pan and add your diced onion, crushed garlic and spices. Cook over a medium heat for about 8 minutes until the onions are softened but not browned.
4. Add the minced turkey, breaking the meat down with a wooden spoon. Allow the meat to cook and brown for twenty minutes until any liquid it releases has evaporated. This may seem like a long time but it will give the meat a nice flavour.
5. Add the tinned tomatoes and the ½ cup of water, do try to use hot water so you aren’t reducing the temperature in your cooking pan. Bring to the boil and allow to cook uncover for twenty minutes. Again this will seem like a long time but it you are bringing all the flavours together and reducing the sauce down to concentrate those flavours.
6. Add the cooked sweet potatoes and the rinsed beans and stir through the sauce.
7. Add salt and pepper to taste and allow the sauce to simmer over a low heat for about 15 minutes to allow everything come together.

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Although this chili is substantial enough to eat on its own you could serve it with rice or tortilla chips.

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