Ingredients:

  • 1 lb (450 g) lean ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and diced (about 2 cups)
  • 1 can (15 oz / 425 g) diced tomatoes, undrained
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (240 ml) low-sodium chicken broth
  • 1 cup (240 ml) corn kernels (fresh or frozen)
  • 2 tbsp (30 ml) chili powder
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) smoked paprika
  • Salt and pepper to taste
  • 2 tbsp (30 ml) olive oil
  • Chopped fresh cilantro (for garnish, optional)
  • Sour cream or Greek yogurt (for garnish, optional)
  • Shredded cheese (for garnish, optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion; sauté until translucent (about 5 minutes).
  3. Stir in minced garlic, cooking for another minute until fragrant.
  4. Add ground turkey to the pot; cook until browned (about 6-8 minutes).
  5. Season with salt and pepper.
  6. Stir in diced sweet potatoes, canned tomatoes (with juice), and black beans.
  7. Pour in chicken broth and add corn. Stir to combine.
  8. Sprinkle in chili powder, cumin, and smoked paprika; mix well.
  9. Bring the chili to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until sweet potatoes are tender.
  10. Taste and adjust seasoning as necessary; serve hot, garnished with cilantro and optional toppings.