I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Friday, April 15, 2011

Sweet Potato Turkey Chili

1 lb. ground turkey (or vegan/vegetarian meat substitute)
1 medium red onion
2 - 4 cloves garlic
1 28-oz. can diced tomatoes
1 15-oz. can pinto beans
1 20-oz. can red kidney beans
1 15-oz. can white kidney beans
1 15-oz. can Cuban-style Black Beans (Trader Joe's brand)
4 -5 baby sweet potatoes or 2 medium sized sweet potatoes, diced into bite-sized pieces
2 - 2 1/2 cups low sodium chicken broth (Trader Joe's brand)
2 - 3 tbsp. chili powder (to taste)
1/2 - 1 tsp. garlic salt
2 - 3 tsp. cumin (to taste)
1 tsp. oregano flakes
1/2 tsp. thyme
1/4 - 1/2 tsp. basil
1/4 tsp. cinnamon
1 - 2 tsp. Ghirardelli Unsweetened Cocoa Powder (to taste)
2 - 3 tsp. balsamic vinegar (to taste)
salt and pepper to taste

optional: fresh avacado, sour cream, and salsa to garnish

Put the onion and ground turkey into a large pot and cook over medium-high heat until the turkey is cooked (or, if you are making the vegetarian/vegan version, until the meat substitute is heated through). Drain the excess fat and add the tomatoes, all of the beans, the diced sweet potatoes, chicken broth, and spices, and stir well. Bring back to a soft boil and then reduce heat and cover. After it has cooked for about 20 minutes and the spices have had a chance to mingle, add the chocolate and balsamic vinegar to taste and continue to cook, covered, over medium-low heat for about 30 - 45 more minutes. Serve with fresh avacado, salsa, sour cream, if you like, and/or a nice thick slice of cornbread.