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Recipe: Cowgirl Elk Chili with Roasted Sweet Potatoes

AuthoradminCategory, , , CuisineCooking Method, DifficultyBeginner

If you are not a meat eater then you might want to tune me out for a minute. You can also sub out the elk with any ground meat or poultry of your choice. If you are vegan then you could go with tofu crumbles, beans or a meatless substitute. You would still benefit greatly with all the other ingredients in this chili. I mean really, sweet potatoes and spices all done up cowgirl or cowboy style. Bring it.

Healthy chili for family meals by Marla Meridith
Yields1 Serving
Prep Time10 minsCook Time1 hr 5 minsTotal Time1 hr 15 mins
 1 large sweet potato, cut into 1/2 inch pieces
 a few dashes of ground cinnamon
 1/2 teaspoon kosher salt
 olive oil
 1 pound ground elk (ask your local butcher for this or you can use chopped meat or bison)
 1 leek, cut into small pieces
 1 zucchini, cut into small pieces
 2 cloves chopped garlic
 26 ounces strained or chopped canned tomatoes
 1 cup vegetable broth
 1 tablespoon fresh lemon juice
 1 tablespoon chili powder
 1 teaspoon ground cumin
 a handful of fresh chopped cilantro leaves
 salt and pepper to taste
1

Preheat the oven to 425 degrees F with the rack in the middle. Toss sweet potato with a few dashes of cinnamon, sea salt and a splash of olive oil until they glisten slightly. Place the sweet potatoes in a single layer on a sheet pan. Bake about 30-35 minutes until soft and slightly browned. Toss once during baking.

2

In a large saucepan add leeks, zucchini, garlic and a splash of olive oil. Soften and slightly brown over medium-high heat for a few minutes. Brown elk in the same pan with the mixture for about 5 minutes, breaking up any large pieces with the side of a spoon.

3

Add tomatoes, broth, chili powder, cumin,1/2 teaspoon cinnamon and lemon juice to the pan. Bring to a boil and let simmer for about 25 minutes. Add sweet potatoes. Adjust seasoning according to taste. Add fresh cilantro at the end.

4

Serve with grated cheese, a dollop of sour cream or thick greek yogurt. Garnish with more fresh cilantro.

Ingredients

 1 large sweet potato, cut into 1/2 inch pieces
 a few dashes of ground cinnamon
 1/2 teaspoon kosher salt
 olive oil
 1 pound ground elk (ask your local butcher for this or you can use chopped meat or bison)
 1 leek, cut into small pieces
 1 zucchini, cut into small pieces
 2 cloves chopped garlic
 26 ounces strained or chopped canned tomatoes
 1 cup vegetable broth
 1 tablespoon fresh lemon juice
 1 tablespoon chili powder
 1 teaspoon ground cumin
 a handful of fresh chopped cilantro leaves
 salt and pepper to taste

Directions

1

Preheat the oven to 425 degrees F with the rack in the middle. Toss sweet potato with a few dashes of cinnamon, sea salt and a splash of olive oil until they glisten slightly. Place the sweet potatoes in a single layer on a sheet pan. Bake about 30-35 minutes until soft and slightly browned. Toss once during baking.

2

In a large saucepan add leeks, zucchini, garlic and a splash of olive oil. Soften and slightly brown over medium-high heat for a few minutes. Brown elk in the same pan with the mixture for about 5 minutes, breaking up any large pieces with the side of a spoon.

3

Add tomatoes, broth, chili powder, cumin,1/2 teaspoon cinnamon and lemon juice to the pan. Bring to a boil and let simmer for about 25 minutes. Add sweet potatoes. Adjust seasoning according to taste. Add fresh cilantro at the end.

4

Serve with grated cheese, a dollop of sour cream or thick greek yogurt. Garnish with more fresh cilantro.

Recipe: Cowgirl Elk Chili with Roasted Sweet Potatoes

~ Marla Meridith

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