Easy Sweet Potato Apple Turkey Chili
We live in Utah, but sometimes my heart still aches for the Pacific Northwest. There are things I love about both places and things I wish I could change. I love all of the fantastic food coming from both places, but Portland especially is just killing it on the food scene (It’s Oreg-gun, not Ore-gone). Cade and I had the opportunity to head out to Portland with Pacific Foods last week to get inspired and learn about how one brand is kind of killing it with real food that’s still convenient, and no I didn’t get paid to write this. I’m going to share our favorite moments from the trip and area that inspires us so much as well as this awesome, easy sweet potato apple turkey chili.
So first thing first, the chili. But not just your normal chili, or is it soup? I don’t really know. Cade calls it chili because of the ground turkey so I’m down with that. I was cooking up some pretty darn fluffy sweet potato rolls that will be coming next month (Oh. My. Gosh. They are the best rolls ever, ever. And I’m a roll snob.) and I was left with one big sweet potato that was already baked to perfection, so I just had to use it. Pacific Foods is all about real food, organic, finding out where every last ingredient comes from and how it’s grown to make sure that everything is the best quality and reputation, which is awesome, but my favorite part about them is actually the taste.
Their products taste like your mom made them. Unless she’s the worst cook, pretend she isn’t. But anyway, I like that one good product can make your food better without needing to be the best chef or whatever so I decided to bust out a little sweet potato apple turkey chili with stock and just see what would happen. And it was awesome. Just start with cooking your turkey and sauteing your goods like Zucchini and such in a big post and meanwhile puree your sweet potatoes and broth until smooth. Then dump it all together with a little milk and seasoning and BAM! fall soup.
Easy Sweet Potato Apple Turkey Chili
- 1 large sweet potato, baked then peeled (about 400 for 45 minutes)
- 3 Cups Pacific FoodsChicken or Vegetable Broth
- 1 tablespoon olive oil or butter
- 1 large carrot, chopped
- 1 zucchini, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 pound lean ground turkey
- 1 Large apple, peeled and chopped
- 1 Cup SKim Milk
- 1/4 teaspoon pumpkin pie spice
- salt to taste
In a blender, combine the broth and sweet potato, puree until smooth. Set aside.
Heat a large pot over medium heat and melt the butter. Add the carrots, peppers, and zucchini and saute until tender, about 5 minutes. Add the ground turkey and apple and cook through, about 5-8 more minutes.
Once everything is cooked through and tender, add the puree and milk to the pot, stirring gently to lift any browned bits from the bottom. Add the spices and turn down to simmer. You can simmer very low all day or just for 30 minutes prior to serving. See note about seasoning.
Salt is very important as the sweet potato needs seasoning. Make sure you don’t add it until the end though as you’ll want to taste the broth first and then if it isn’t flavorful enough chances are you’ve skimped on the salt.
Yield: 6 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 152 Calories
- Total Fat: 5.8g
- Cholesterol: 28.8mg
- Carbohydrates: 16.5g
- Fiber: 2.8g
- Sugar: 8.9g
- Protein: 9.8g
I think Pacific Foods would totally approve too as all of these veggies are from our local farmers market which is totally their style. Pacific brought us out and showed us all over Pacific’s farms. They are so clean!!! I’ve been to quite a few farm s now and I’m getting pretty good at recognizing who not only is trying to bring you the best quality but who also believes in what they are doing which in my opinion makes for a better product. Pacific was awesome. We love that they care for their animals with love. Their employees aren’t even allowed to yell or speak negatively to them because it can make the animals feel stressed out or unhappy (obviously) and that’s never a good thing.
They are always working hard to figure out how to bring you the best organic quality and have it taste as much like the source as possible. Like, chicken broth should taste like chicken broth and not watered down broth. AND, they love getting inspired by flavors around them so we got to venture out to the farmers market with Ivy from Better From Scratch, who is amazing and we loved her, and learn about how Portland’s food scene heavily is inspired by the market. It allows local restaurants to use local ingredients that are fresh and amazing. Loooooove that. You don’t have to become a vegan, gluten free, chemical free etc person, but we can all think more about where our food is coming from and how to feed our bodies good things that will help us live longer, healthier, and happier lives. That’s what real food does. And let’s be honest, not everyone has time for made from scratch sauces, broths and more, but that’s why Cade and I are so thrilled to have found Pacific. Ok, so I didn’t make that cream of mushroom soup, but I can read the label and I know it’s a great product so I finally have a convenience product without all of the junk! BOOM!
Oh, and ps, we ate a lot there too. Do you follow me on instagram (@ohsweetbasil)? Our favorite stop on the trip was to Tilt which is a crazy awesome spot in Portland. The burger was perfect, salad with delicious and I’ve had plenty of craptastic salads, and the fries and tots with that Tilt sauce were like the best things ever, well except for the pie. OHHHHHH the pie! We can’t get marionberries in Utah so I couldn’t wait to get my grubby little hands on some and this pie crust was the best I’d ever had so I almost forgot about the berries themselves!! It’s a must try, as is bee local honey (they keep their bees on hotel roofs! awesome!), and Pearl Bakery (try the gibassier) Now we just need to find a way back to Portland so we can really tour the city for a week and most of all, eat our way through it!
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