Sweet Potato with Cumin Spiced Chili

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Where I live in the land of OZ, it has been cold and rainy. All I want to do is fill my belly up with warm comfort food while still celebrating the seasonal ingredients. Cherries are in season and I was trying to find a way to incorporate those lovely creatures into a tummy warming dish and I think I have. I am so Pleased! 🙂 I think you will be too!

I love this song….”Was it the simple things that made me so crazy about you?… Was it your joy or your passion? It’s not all up to me… I love you and I need you so I’m….. Sending you forget me nots…” Patrice Rushen singing Forget Me Nots is hot!! 2 Min and 55 seconds into the song is when I really drop down! I love listening to music while I cook. I think it’s the only time that I ever feel like everything is right. I’m not good at expressing emotion so I only hope that how I feel comes out to you through my food. Oh add in a glass of this…..

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and I’m really good 😉 So dance with me a little and I will tell you..

What You Will Need:

4 Sweet Potatoes, scrubbed and baked

2 Pks of 99% lean Ground White Turkey Breast

1 28 Ounce can of Crushed Tomatoes

1 Yellow Onion, diced

3 Cloves of Garlic, minced

2 Cups Cherries, pitted and cut in half

1 1/2 Cups Green Olives, sliced

1/4 Cup Capers

1/2 Cup Fresh Cilantro, chopped

1/4 Cup Sherry

1 Tbsp Olive Oil

2 Tbsp Ground Cumin

1 Tbsp Ground Cinnamon

Salt to taste (not to much, the olives and capers will act as your salt.)

Turn up your music, take a deep breath, and let everything goNow Prep your Mis en Place.

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First thing, pre heat your oven to 400. Scrub your potatoes, punch a few holes in them with a fork and bake them for 1 hour.

In a pot on the stove set to medium high heat, add in the olive oil, garlic, onion, cumin, and cinnamon.

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Stir well and allow the onions to start to sweat. The smell is fantastic! I love the smell of toasted cumin I want to put some behind my ear lol.

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Once the onions begin to soften (about 5 minutes) add in the ground turkey and begin to crumble and cook through.

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Next add in your crushed tomatoes and stir.

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Set the temp to medium and allow it to simmer for 5 minutes.

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Add in those beautiful cherries, green olives, and sherry. Get up and close to your pot and inhale!! Ahhh yes…

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Cook for 5 more minutes then add in your fresh cilantro and set to simmer for 10 minutes.

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Add in a few more cherries at this point if you like and your capers.

Mix well.

Your potatoes should be done so remove those babies from the oven, cut in half and top with your chili.

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Makes 4 servings with extra chili for freezing:

354.2 cals, 2.5 G fat, 50.2 G carb, 8.3 G fiber, 32.7 G pro, 20.1 G sugar

Extra: Look at that fiber and protein content! I know the sugar is higher than normal, but it comes from wonderful nutritious food! This dish is so colorful and each ingredient and color does something wonderful to your body!

Cheers to another Waistline Friendly Meal!!

KISSES!

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2 thoughts on “Sweet Potato with Cumin Spiced Chili

  1. This is a great dish. It satisfies the palate and provides MANY healthy ingredients to rev up ones energy level. Since the sugar comes from whole foods the insulin response is significantly improved. You have achieved once again a delicious healthy recipe and a SMILE on my face. Thank you!

    Liked by 2 people

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