Ingredients
- tablespoon olive oil
- small yellow onion, chopped
- red bell pepper, cored, seeded, and small-¬ diced
- garlic clove s, minced
- pound ground turkey
- Kosher salt and black pepper, to taste
- (14.5 oz) can sfire roasted tomatoes
- (15 oz) can kidney beans, rinsed and drained (can use black beans)
- large sweet potato, peeled and diced into 1/2-inch cubes (about 2 cup s)
- cup chicken broth
- tablespoon schili powder
- 1/2 teaspoon sground cumin
- teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- Optional toppings: shredded cheese, thinly slice d green onion, sour cream or plain Greek yogurt, jalapeño slice s, avocado
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the garlic and cook for 1 minute, just until fragrant.
- Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 7 minutes. Season lightly with salt and pepper.
- Stir in 2 tablespoons of the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute to toast the spices.
- Add the fire roasted tomatoes (with their juices), beans, sweet potato, and broth. Stir to combine.
- Bring the chili to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened. Taste and add additional chili powder, if desired. We usually do 2 ½ tablespoons. Season with additional salt, if necessary.
- Serve warm with your favorite toppings, such as shredded cheese, green onions, sour cream or Greek yogurt, jalapeños, or avocado.
