Turkey Sweet Potato Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large onion diced
- 2 cloves garlic minced
- 2 medium sweet potatoes peeled and cubed
- 1 red bell pepper diced
- 1 can black beans 15 ounces, drained and rinsed
- 1 can diced tomatoes 14.5 ounces
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup fresh cilantro chopped
- 1 avocado sliced (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground turkey and cook until browned, breaking apart with a wooden spoon.
- Stir in onion and garlic, cooking until onion is translucent.
- Add sweet potatoes and red bell pepper, cooking for 5 minutes.
- Pour in black beans, diced tomatoes, and chicken broth, stirring to combine.
- Mix in chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if using.
- Bring chili to a simmer, cover pot, and reduce heat to low.
- Cook chili for 30 minutes, stirring occasionally, until sweet potatoes are tender.
- Remove pot from heat and let rest for 10 minutes.
- Stir in fresh cilantro before serving.
- Garnish with avocado slices before serving.
Notes
For best results, taste the chili before serving and adjust the seasoning as needed. You can add more spices for a stronger flavor or increase the cayenne pepper for extra heat. This dish can be prepared in advance and stored in the refrigerator for up to three days, allowing the flavors to deepen and meld over time.
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