Ingredients:

  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 large sweet potatoes, peeled and cubed into 1/2 inch pieces
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves

Instructions:

  1. Brown the turkey. Heat the olive oil in your Dutch oven over medium high heat. Add the ground turkey and cook, breaking it apart with a spoon, until the meat is browned and no longer pink. Remove the turkey from the pot and set it aside on a plate, but keep that rendered fat in the pot.
  2. Sauté the aromatics. Toss in the diced onion, red bell pepper, and jalapeño. Cook for 5-7 minutes until the onions are translucent and peppers have softened.
  3. Add garlic. Stir in the minced garlic and cook for 60 seconds. You'll know it's ready when the smell fills the kitchen.
  4. Toast the spices. Return the browned turkey to the pot. Stir in the chili powder, cumin, and smoked paprika. Cook for 2 minutes until the meat and vegetables are coated and the spices smell fragrant.
  5. Combine liquids. Pour in the crushed tomatoes, fire roasted diced tomatoes, and low sodium chicken broth. Stir in the drained black beans, kidney beans, and frozen corn.
  6. Simmer the stew. Stir in the cubed sweet potatoes and bay leaves. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a lid and simmer for 30-40 minutes until the sweet potatoes are tender when pierced with a fork.
  7. Final seasoning. Remove the bay leaves. Taste the Turkey Sweet Potato Chili and add salt and black pepper as needed.