Three Bean + Sweet Potato Turkey Chili

Good afternoon and happy Monday folks.

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How about we jump right in to a recipe? Because the only productive thing I did this past week was make a kick ass chili.

So the parents were in town for the super bowl – go Ravens! – and I couldn’t just not cook for them while they were here. Plus cooking for them means I get to use their card for grocery shopping. Hell. Yes. 

Chili is one of my favorite things to whip up and it’s perfect for watching football so that’s what was on the menu last night.

Three Bean + Sweet Potato Turkey Chili



  • 1 box low sodium chicken broth
  • 1.25 lbs ground turkey
  • 1 yellow onion, diced
  • 5-6 cloves garlic, minced
  • ~2-3 cups diced sweet potato
  • 16 oz can sweet kernel corn
  • 16 oz can red kidney beans
  • 16 oz can black beans
  • 16 oz can cannellini beans
  • 36 oz can diced tomatoes
  • 2 T honey
  • chili powder
  • red pepper flakes
  • smoked paprika
  • cumin
  • dried Mexican oregano
  • hot sauce
  • EVOO
  • S&P


Make sure you’ve got your starting line ready.


As well as these magic makers.


Okie doke. Heat up some good ole EVOO over medium-high heat in a dutch oven and toss in the garlic and onion. Let that sauté until juuust tender and then throw in the ground turkey.


Brown the turkey and then cover with chicken stock and reduce heat to medium-low. By the way, the key to browning meat is to let it do its thing. Don’t poke and prod and mess around with it. Let it brown and then you can poke at it so the other side can brown, too. K? K.


Around this time I usually add in a little S&P just for good measure. Now, time for the beans and corn.


Drain the beans – rinsing is optional – and then add them to the meat along with the diced tomatoes.


Right around this point I realized I was missing Mexican oregano and honey (not pictured) which are both awesome in chili. What was I thinking?



While you’re at it go ahead and bring the sweet potato in the picture and then it’s time for the spices.

(My apologies for not knowing specific measurements on these guys but part of the fun of cooking is deciding what you think works best so taste as you go. I’ll even ask whoever is around while I’m cooking to give it a taste see what their opinion is.)

After everything has been added cover and reduce heat to simmer and let cook until sweet potatoes are tender. I let mine go for a good 4-5 hours for maximum flavor. Chili is one of those things that tastes better the longer it sits so all the flavors get to marry and then just blow your mind.


Sunflower butter + sliced organic apple

As the chili was doing its thing I made a snack to hold me over until it was ready to serve. When I reached into the cupboard where I keep all of my nut butters I realized I might have a problem.


I currently have ten – yes, I said ten – jars of nut butter including two PB2 powdered peanut butters in original and chocolate, four different flavored peanut butters, two different flavored almond butters, a cashew butter, and my most recent purchase, a sunflower butter.


Not going to lie, this sunflower butter is gooooood. If you ever see any I definitely recommend you try it out. Two thumbs up.


*Still waiting on chili.*

Look! My neighbor was out yesterday. How ironic since Saturday was Groundhog’s Day, huh? I don’t know what the verdict was with the national groundhog (Is there even such?) but my groundhog is feeling spring. Fine by me!


Make this chili. It’s good. Promise. Serve it with some whole wheat skillet cornbread, too.


Ending with a picture of my beautiful friends because they’re too cool for school.

Hope everyone started the week off right!

Crowd Pleasing Chili + Whole Wheat Skillet Cornbread

Saturday was wonderful.

HNC welcomed a new header courtesy of Laura over at LauraLikesDesign.

Keeps me regular, and, I think, makes me sleep a little better as well. Best place to buy clomid online! You should be able to talk with a human being, including a licensed pharmacist, to answer questions about your prescription.

I got my sweat on to a four mile treadmill circuit and few strength exercises.

And crowd pleasing chili was on the menu for dinner.

IMG_3657I showered up after working out and headed to the grocery store with Dad for some collaborative ingredient shopping. There’s no telling how long it would have taken me to pick out beans for the chili without the help of my old man.

IMG_3645Chili, soups, stews, and all the like are the best things to whip up without a recipe – and a great way to clean out the pantry and fridge. All it takes is a taste here and there, pinch of this a few shakes of that, give it a stir and BAM! You’ve got a crowd pleasing meal on your hands. 😉


Crowd Pleasing Chili

serves a crowd


  • 1 lb *organic ground beef
  • 1 1/2 c. beef broth
  • 1 c. Guinness beer
  • 15 oz can each, black, pinto, navy, and kidney beans
  • 15 oz can diced tomatoes, seasoned for chili
  • 15 oz can white corn
  • 29 oz can crushed tomatoes
  • 1 large or 2 small yellow onions, diced
  • 5 gloves garlic, minced
  • 2 T agave nectur
  • 2-3 T EVOO
  • 1 tsp Mexican oregano
  • 1/2 tsp dried thyme
  • 1/2-1 tsp red chili flakes
  • 2 tsp chili powder
  • 1/2 tsp garlic salt
  • 1 tsp smoked paprika
  • 1/4-1/2 tsp cayenne pepper
  • S & P


In a dutch oven heat EVOO over medium-high heat and throw in garlic until fragrant then add diced onion. Cook until tender and then add ground beef and brown. Once beef is all browned up season just a tad with S & P. Reduce heat to medium/medium-low and pour in beer and broth. Now it’s time for the beans – drain and rinse beans (rinsing is optional but you’ll want to drain them) and pour into pot with everything else. Next, add in corn, tomatoes, and agave. Give it all a stir and then start with the **spices. Once everything is in the pot cover and sim and let the flavors marry for ~15-20 minutes. Serve up to a crowd of family and friends and enjoy!

*My mom swears the organic ground beef is one of the reasons this chili is so good so if possible try to use organic.

**I couldn’t tell you the exact amount of each spice I used because this is a taste and add as needed kind of recipe. I suggest starting with the recommend measurements and add as you see fit. Also, if you have some different spices you think might be good then by all means throw em’ in there and be sure to let me know how it turned out!

IMG_3668Mmmmmmm. You’d be crazy not to dress this bowl of chili with a healthy sprinkle of shredded cheese, a dollop of Chobani plain greek yogurt, and some whole wheat skillet corn bread.

Whole wheat skillet cornbread? But where can I find a recipe for deliciously moist whole wheat cornbread?! Don’t fret! I’ve got juuust the recipe for ya! 😀


Whole Wheat Skillet Cornbread

Adapted from Whole Living


  • 1 c. yellow cornmeal
  • 1 c. whole wheat flour
  • 1/4 c. sugar
  • 1/2 tsp baking soda
  • 1 T aluminium free baking powder
  • 1 tsp sea salt
  • 1 large egg
  • 1 c. 2% milk
  • 1/4 c. EVOO
  • 2 T honey


Preheat oven to 400F. Sift dry ingredients and set aside. In a separate bowl mix together wet ingredients. Add wet to dry and fold until just incorporated. Spray a 8″ cast iron skillet with nonstick spray and pour batter in to. Toss in oven and cook for 20-25 minutes until golden brown.

IMG_3659Ah…better. 🙂

IMG_3658What goes better with chili than a bottle o’ beer?

IMG_3664Nothing other than a bottle with a LSU huggie. Now we’re talkin’. 😉

Hope y’all enjoyed your Saturday as much as I did. Now go make some chili!