Ingredients
Scale
- 1 pound ground turkey
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell pepper. Sauté for about 5 to 7 minutes until the vegetables are soft and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground turkey to the pot. Use a wooden spoon to break the meat into small pieces. Cook until the turkey is fully browned and no longer pink.
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the tomato paste and stir well to coat the meat and vegetables.
- Add the diced sweet potatoes, black beans, kidney beans, crushed tomatoes, and broth. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid.
- Simmer for 30 to 40 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Taste the chili and adjust the seasoning if necessary. If the chili is too thick, you can add a splash more broth.
- Serve hot with your favorite toppings.
- Cook Time: 50 minutes