So last night, I figured out what to do with the remaining harissa!
This turned out to be a totally random and totally delicious batch of chili.
Yep, that’s chunks of sweet potato thrown in there! Adding canned pumpkin is one of my favorite ways to hide an additional veggie in my chili but pumpkin is soooo last season. (hardy har harr)
Chili with Harissa
- 24 oz ground turkey
1 large onion, chopped
3 medium sweet potatoes, peeled and diced
2 c frozen corn kernals
2 14-ounce cans tomato sauce
2 14-ounce cans diced tomatoes (not drained)
2 14-ounce cans kidney beans, drained
1 14-ounce can black beans, drained
1 c chicken broth
2 T tomato paste
2 T harissa
2 T chili powder
1 t garlic powder
1 t salt
1/2 tsp curry powder
In a large stock pot, heat oil. Brown turkey and onion. Stir in remaining ingredients. Mix well and simmer for 30 minutes, stirring occasionally.
Serving Size: makes 8 2-cup servings
Nutrition <- awesome fiber and protein!
The harissa actually worked really well in this – it hits you on the tail end of each bite and added a nice kick to make up for the fact that my pantry is currently lacking in cumin.