Back to blog

A Recipe for Game Day!

22 October 2020
A woman cooking chili in her kitchen

It has been a difficult year for the sports world but this weekend it’s time to enjoy Ohio’s favorite team! And before we dive head first in to the chicken wings and fried potatoes, seriously check out this delicious chili bursting with deep, smoky flavor! 

Turkey and Sweet Potato Chili 


14 ounces sweet potatoes, peeled and cut into 3/4-inch chunks

1/4 cup extra-virgin olive oil

Coarse sea salt

1 large yellow onion, diced (1 1/2 cups)

2 cloves garlic, minced

1 teaspoon ground cumin, or more to taste

1/2 teaspoon sweet Spanish smoked paprika (pimento dulce), or more to taste

1/2 teaspoon mild chili powder, or more to taste

1 pound ground turkey, preferably dark meat

28 ounces canned, no-salt-added whole peeled tomatoes, plus their juices

1/2 cup water

14 ounces cooked or canned no-salt-added black beans (if using canned, drain and rinse; see headnote)

Chopped fresh cilantro, for serving

Chopped fresh scallions, white and light-green parts, for serving



1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

2. Toss the sweet potato chunks with 2 tablespoons of the oil until well coated, then spread on the baking sheet in a single layer. Sprinkle with a good pinch of the sea salt. Roast for about 20 minutes or until softened, stirring a few times. Let cool.

3. Meanwhile, heat the remaining 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the onion, garlic, cumin, paprika, chili powder and a big pinch of salt, stirring to coat. Cook for 8 to 10 minutes, until softened.

4. Add the turkey; cook, stirring a few times, until the meat is cooked through and its moisture has evaporated, which should take about 20 minutes. The turkey should be well incorporated into the onion mixture.

5. Add the tomatoes and their juices and a big pinch of salt; increase the heat to high and add the water. Once the mixture comes to a boil, reduce the heat to low and cook, uncovered, for 20 minutes.

6.Stir in the beans and the cooled sweet potatoes; taste, and adjust the seasoning as needed. 

7. Cook for 15 minutes to blend the flavors.

8. Divide among individual bowls; top with the cilantro and scallions. Serve hot and enjoy!!


Adapted from “It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great,” by Gwyneth Paltrow and Julia Turshen (Grand Central Life & Style, 2013).