Turkey and Sweet Potato Chili

Turkey and Sweet Potato Chili is one of my favorite Co+op Basics recipes. It is full of flavor, color and shatters the myth that a healthy meal has to cost a fortune and take all day to prepare. This recipe is also a clever way to use sweet potatoes, which are not only tasty but high in fiber and vitamin A.

This chili is best enjoyed the next day, after the flavors have had a chance to mingle, and is ideal for reheating or freezing. You can also play with the flavor profile by increasing or decreasing the spices. I can never get enough spice in my life, so I like to use Italian turkey sausage and a little extra cayenne pepper and chili powder to give the chili more of a kick.

Sauté the turkey sausage in the same pot that you will be making the chili in. After cooking the meat, remove and transfer to a plate. You will add it back in later.  

Use the juice of the meat to sauté the onions, garlic and bell pepper. This will save you dishes and ensure all the flavor of the meat stays in your soup.

Let the onions, pepper and garlic sit in the pan for 1-2 minutes before you start to stir to create some caramelization.

Sauté for about 6 minutes or until the onions are soft. Add the potatoes and saute for another 6 minutes. Although the recipe asks for sweet potatoes, I like to use a combination of sweet potatoes and garnet yams. The sweet potatoes add a nice starchiness and the yams add a touch more sweetness. Using a combination of potatoes will create a textured and full flavored soup.

Add the spices and stir in tomatoes, beans, broth and water, let simmer for 30 minutes. I would recommend tasting, as you may want to add more salt or pepper.

If you’re making this dish to be eaten for more than one meal, toppings and garnishes add some fun flair.

Sour cream, cilantro, or broken-up corn chips for extra crunch are great options. My personal favorite is the combination of cilantro and green onions. Enjoy!

Find the full recipe here.

More Co-op News

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And that help came through in big ways, getting nutritious food to displaced families, home supplies in high demand, and wellness and food for first responders and firefighters. Thank you for supporting these businesses as thanks for their help in our community's relief efforts.

October news at the Co-op

October is typically Co-op month, to highlight how differently cooperatives do business. But instead of talking about the 7 Cooperative Principles, or the ownership benefits of being part of the Co-op, we only need to look at the past four weeks to see what being a cooperative really means.

As part of the co-op family, you've helped the entire community immensely. 

Support Co-op staff to rebuild

The Ashland Food Co-op is dedicated to helping our community and our staff rebuild after the Almeda Fires in early September. 

For immediate support, the Co-op gave $1,000 to staff who lost their homes in the fires, as well as $250 for food and other household needs for anyone displaced due to a level 3 evacuation order.

Change for Good in September: Southern Oregon Land Conservancy

For the month of September, Ashland Food Co-op shoppers can round up at the register to support Southern Oregon Land Conservancy. Since 1973, SOLC has been working on multiple fronts to improve land quality and conservation for humans and nature alike. Check out some of the projects below that SOLC has been working on recently. And mark your calendar for Saturday, October 24, as SOLC hosts an Open Lands Day hike and tour on the Rogue River Preserve.

Chatting about community giving with JPR's "Jefferson Exchange"

Recently, Julie O'Dwyer, Ashland Food Co-op board vice-president, joined a panel of guests on Jefferson Public Radio's "Jefferson Exchange" to discuss how the pandemic has led to an even greater need for community giving and support of local non-profits.

JPR logo

Get to know Ashland Emergency Food Bank

The sixth cooperative principle, "Concern for Community," has become even more important since the pandemic began and economies, locally and globally, started to constrict. To address this, the Board of Directors agreed in April to release 100% of patronage dividends and designate Ashland Emergency Food Bank as a donation option for those dividends - resulting in over $20,000 in donations. And with the early launch of Change for Good register round-up, AEFB was a natural choice to receive round-up donations. 

2020 Co-op Election Results

2020 Co-op Election Results

Ashland Food Co-op owners voted for three open seats on the Board of Directors, and for ten non-profit organizations for the Change for Good register round-up program.

Click a name below to read more about that Co-op Board member.

Co-op Owners Step-Up to Support the Ashland Emergency Food Bank!

AFC and AEFB Press Release - Local Strength!

Release Date: 5-26-2020

In April, the Ashland Food Co-op Board of Directors announced to the community that the Co-op would be returning 100% of the 2019 Patronage Dividend to its owners. The 100% Patronage Dividend return to Co-op owners converted to over $628,000.

The Co-op Board felt in this time of great need it was not the right time for the Co-op to put away funds for the future, but rather to support owners fully so they may have more strength to weather these stormy times.

Free Monday Night Lectures - virtual and recorded

Thanks to the many agile and adaptable experts in the Rogue Valley, the much-loved Free Monday Night Lectures live on - even if everything is moving online.

While we miss seeing community members with a joy of learning showing up at the Co-op Classroom, we hope these recordings teach and inspire you.