Sweet Potato Chili with Cornbread Cake

I told you peeps I was giving the gifts of recipes.

This one is healthy, quick, and so tasty, you may not have leftovers. Now, the backstory to my madness is hilarious if you think about it. In previous posts, I watch travel, food and cooking networks. I get ideas from these channels, or I’ll be out and about, especially at the store and see something and it’s like the cartoon, I get the lightbulb over my head, and my face is about as giddy as a fat chick losing 75 pounds.

May I’ll be that chick one day.

Anyway, I had a recipe that I tried about six years ago, Pumpkin turkey chili. It was a hit. I wanted to make something of my own. I wasn’t to challenge myself. I did. This recipe was not only awesome, and the kids loved it, but I got them to eat their veggies with no fight.

Say wha?!

I pass this golden ticket on to you. It may sound weird, but trust me, I’m buzzed but wondering if I want to go back for more of this chili!

Sweet Potato Turkey Chili

2.5 oz Ground Turkey
1 package sweet potatoes defrosted
1 cup vegetable stock
1 cup green peppers, chopped
1 cup yellow peppers, chopped
2 tablespoons butter
1 cup brown sugar
2 tablespoons flour
white pepper
chili powder
garlic salt

in a pot, combine butter and peppers. Sautee until soft, then add meat and spices. Cook until meat is brown.

Meanwhile, in a blender, combine sweet potatoes, stock, brown sugar, and flour. Blend until smooth and thick. Pour the mix in the pot, and let simmer for 25-30 minutes, until sauce is thicken. During this time, stir occasionally so it doesn’t burn. Also taste to adjust seasonings if needed.

Serve with shredded cheese and/or sour cream.

Cornbread Cake

2 boxes Jiffy
2 eggs
1/2 cup brown sugar
2/3 cup almond milk

Mix all ingredients until smooth. Pour in greased pan. Bake at 400 for 30 minutes or until toothpick/knife comes out smooth.

You could change the meats or add other things to the chili, but the way it is, the calorie intake is only 280 per serving, so try it out as is. I did add a can of corn, which my kids loved too.

Once this is all done, serve with the chili, and I made iced peach tea to drink. My kids loved it, and I’m hoping that their are leftovers for me for lunch tomorrow! I hope you enjoy this, and as a bonus, you can crockpot the chili and make the cornbread early if it’s one of those nights you are busy!


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One Comment Add yours

  1. csmommy2014 says:

    Reblogged this on Common Sense Mommy and commented:

    I think I’m making this on the weekend!


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