Award Winning Chili

It's been an interesting summer and things are feeling like back to school time. We've had lots of time at the cottage and my foot has recovered from surgery. Last weekend we attended the Winnipeg 2nd annual Blues and Barbecue festival where I was selected to compete in the Turkey Chili Throwdown. Out of all the entries, 3 were selected. The chilies were prepared by chefs from Granny's Turkey and we're tasted and voted on by attendees of the festival. After 2 hours of tasting the votes were tallied; the winners were announced and my chili came in second place! I was (and am) very excited.

So not only is this recipe easy and delicious but it follows the principles of "Clean Eating". It has three superfoods (sweet potato, kale and flax seeds), uses a small amount of healthy oil and no added salt. This can also be made in a slow cooker.

So, as I promised to my Facebook friends, here is the recipe.

 Chipotle Sweet Potato Turkey Chili


1 tbsp vegetable oil
1 small onion, minced
2 cloves garlic, minced
1 lb ground turkey breast
1/4 cup ground flaxseeds
1 12oz can crushed tomatoes
3 - 4 cups chicken broth, low sodium
1 12oz jar roasted red peppers
1 cup cooked & pureed sweet potato
1 16 oz can black beans, rinsed and drained
1 - 2 tbsp Chipotle in adobo sauce, pureed
1 tbsp ground cumin
1 tsp smoked paprika
1 poblano pepper, diced
2 tbsp red wine vinegar
1 cup kale, chiffoned

Directions:
In a large pot, heat the oil and add onion and garlic. When the onions are sweating, add the ground turkey. Allow to brown breaking apart with the spatula and add flax seeds.

Add remaining ingredients and allow to simmer at least 30 minutes.

Top with sour cream and fresh cilantro if desired.

Eat and Enjoy