Turkey and Sweet Potato Chili

 I’m not sure how I came across this turkey and sweet potato chili, because it’s from a website that I typically don’t have anything to do with, but hey, this looked good! I’m a sucker for variations on chili, and even though I tweaked the spices, this one did not disappoint.

3 Tbsp. olive oil
1 large yellow onion, finely diced
4 cloves of garlic, minced
½ serrano chili, minced (I omitted it)
1 Tbsp. chili powder (I used 1 tsp. Korean pepper)
1 Tbsp. ground cumin
1 Tbsp. sweet paprika
½ tsp. cayenne pepper
1 tablespoon salt
1 lb. dark meat ground turkey
2 medium sized sweet potatoes, peeled and chopped into half-inch cubes (or about the size of a pinto bean)
1 quart chicken stock or chicken bone broth
1 15-oz. can black beans, drained and rinsed
1 15-oz. can pinto beans, drained and rinsed

In a heavy bottom pan, heat the olive oil over medium heat.

Add the onion, garlic, serrano chili, chili powder, cumin, paprika, cayenne, and salt. Cook down until caramelized and fragrant, about 15-20 minutes (in my case, the onion was cooked, but not caramelized, and I decided that was good enough given the time that I had).

Add the ground turkey and cook until crumbled and combined with the onions. Add the sweet potatoes and chicken stock (or bone broth) and bring to a simmer, then cover and let cook for another 20 minutes (I did 30 minutes).

After the sweet potatoes have cooked, add the beans, stir to combine and cook for another 20 minutes uncovered (I just warmed it up at that point).

Taste for salt and spice, then garnish with your favorite toppings, such as avocado, cilantro, scallions, lactose-free cheese or lactose-free sour cream.