Want to be bowled over with flavor? Turkey and Sweet Potato Chili combines rich, comforting flavors with bold spice. Whether it’s a tailgate party or the temperatures start to drop, it’s hard to beat a bubbling bowl of turkey chili. Grab a spoon and dig in! Oh, and don’t forget the toppings. Any great bowl of chili is only enhanced by adding a few spoonfuls of your favorite add-in’s. Start this one early and let it simmer on low while you prep the rest of your spread.
1 lb ground turkey
1 medium onion, diced
4 cloves of garlic, minced
2 tbsp olive oil
1 medium sweet potato, peeled and diced into ½” pieces
1 large red bell pepper, cored and diced
2 tbsp tomato paste
1 tsp cumin
1 tbsp chili powder
½ tsp oregano
28 oz can of crushed tomatoes
15 oz can black beans
15 oz can kidney beans
1 ½ c water
1 tsp tsp salt
½ tsp pepper
½ c fresh cilantro, torn
Heat the olive oil in a Dutch oven over medium-high heat until just smoking.
Add the onion and sweet potato and cover with the lid. Cook over medium high heat until vegetables are softened. Once softened, add the pepper and stir in tomato paste, garlic, cumin, chili powder and oregano.
Add the ground turkey, breaking it up with a wooden spoon and cook until lightly browned. Stir in the crushed tomatoes, black beans, kidney beans and water.
Allow the chili to simmer uncovered until thickened, this takes about 40 minutes.
Season with salt and pepper, and garnish with cilantro and green onions.
To serve, top each bowl of the chili with sour cream, grated cheddar cheese and tortilla chips.
For a healthier alternative, serve the chili over a bowl of quinoa and top with fresh avocado and microgreens for a hearty meal.