Categories: Meals
Ingredients
- 2 1/2 lbs. sweet potatoes, peeled and cubed
- Salt
- 4 tbsp. butter, cut into pieces
- 2 tsp grated orange zest
- 1 cup crème fraiche or sour cream
- Black pepper
- Freshly grated nutmeg, to taste
- 2 tbsp. olive oil
- 2 lbs. ground turkey
- 1 large onion, chopped
- 2 small chile peppers, such as jalapeno or serrano
- 1 red bell pepper, seeded and chopped
- 2 to 3 large garlic cloves
- 3 tbsp. chili powder
- 1 tbsp. sweet smoked paprika
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1/2 cup tomato paste
- 2 to 3 cups turkey stock
- 2 cups shredded sharp yellow cheddar
Directions
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Place the potatoes in a large pot, cover with cold water and bring to a boil. Salt the water and cook until tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot, then mash with the butter, orange zest and crème fraiche or sour cream. Season with salt, pepper and nutmeg, to taste.
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While the potatoes are coming to a boil, heat a chili pot with the olive oil over medium-high to high heat. Add the turkey and brown, breaking up the meat, then add the onion and cook for 2 to 3 minutes while you chop the chile peppers, bell pepper and garlic. Add the peppers and garlic to the pot, season with the spices, salt, and black pepper and cook for 8 to 10 minutes more. Stir in the tomato paste for 1 minute, then add the stock and simmer for a few minutes longer to thicken and combine the flavors.
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Preheat the broiler.
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Place the chili in a casserole dish, spread the mashed sweet potatoes on top, and cover with the cheddar cheese. Brown under the broiler until golden.