Our CSA farm has produced some wonderful sweet potatoes this year. I like to add them to turkey chili to add sweetness and a nice boost of vitamin A. I used cannellini beans in this version, but was thinking of swapping in black beans for an orange and black Halloween dinner. I ate mine over wilted kale, while the toddler and husband had it over leftover macaroni and cheese. This is also great for early self-feeding toddlers, especially if you cut the sweet potatoes just big enough for little fingers.

Recipe: Turkey Sweet Potato Chili

Ingredients:

• 1 lb ground turkey
• 1 T olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, chopped
• 2 large sweet potatoes, peeled and diced small
• 1 T cumin
• 1 T dried oregano
• 1 t paprika
• 1 t chili powder
• 14 oz crushed tomatoes
• 1 can cannellini beans*, drained and rinsed
• 1 c chicken broth
• 1 c water
• shredded cheddar cheese and/or sour cream
• fresh parsley or cilantro, optional

Instructions: Heat dutch oven over medium heat. Add olive oil, onion and garlic and cook 3-4 minutes until translucent. Add turkey and cook until no trace of pink remains. Stir in sweet potato and seasonings and cook 2 minutes. Add tomatoes, beans, broth and water and bring to a gentle boil. Reduce heat to medium-low, cover and simmer for 20 minutes, until sweet potatoes are tender and most liquid is absorbed. Top with shredded cheese and/or sour cream and fresh herbs. Makes 6 servings. Enjoy!