Smoky Turkey-And-Sweet Potato Chili Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and cook until onions are translucent.
• STEP 2.Add ground turkey to the pot and cook until browned, breaking it up with a spoon.
• STEP 3.Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for a minute to toast the spices.
• STEP 4.Add the diced sweet potatoes, diced tomatoes, tomato paste, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
• STEP 5.Stir in the black beans and corn, and cook for an additional 5 minutes.
• STEP 6.Season with salt and pepper to taste. Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, and chopped cilantro.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a spicier chili, add a pinch of cayenne pepper or a diced jalapeno.
• If you prefer a thicker chili, mash some of the sweet potatoes with a fork to thicken the sauce.
• This chili can also be made in a slow cooker. Simply brown the turkey and onions in a skillet, then transfer to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Storage and Serving

• Serve the chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, and chopped cilantro.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chili on the stovetop or in the microwave until heated through.