Turkey Sweet Potato Chili

This gluten-free TURKEY SWEET POTATO CHILI is your soft reset after the holiday season. It’s packed with nourishing ingredients, perfect for easing back into a routine. It belongs on your must-make list, no doubt!

One thing I know about chili is that people are passionate about the topic of beans. Do they belong in chili or not? Each side will defend their viewpoint to no end. Typically, us Texans leave them out, however, they do add some texture, heartiness, and flavor. Personally, I don't care either way! I do think that the sweet potatoes in this recipe take the place of beans, but if you want to add them, do it! No chili police here.

Another great thing about chili are the garnishes. I love to really load my bowl up and add all the toppings! If you have leftovers, add different toppings each time you eat it. Each meal will be a different dish, so you won't be as likely to get tired of it. You can also add it into scrambled eggs for breakfast tacos. I can confirm this is delicious!

INGREDIENTS

1 1/2 lbs sweet potatoes, peeled and chopped

2 poblano peppers

2 Tbsp extra virgin olive oil, divided

1 1/2 lbs ground turkey

1 cup yellow onion

1 Tbsp fresh garlic, minced

2 tsp chili powder

2 tsp ground cumin

2 tsp smoked paprika

1 tsp dried oregano

1 tsp salt, more to taste

1/2 tsp black pepper

1/4 tsp cocoa powder

2 Tbsp tomato paste

1 (28 oz) can fire roasted crushed tomatoes

2 cups chicken broth

1 Tbsp fresh lime juice

Optional garnish: fresh cilantro, fresh jalapenos, green onions, sour cream, Greek yogurt, shredded cheese, tortilla chips, cornbread

HOW TO MAKE

-Preheat oven to 425.

-Place sweet potatoes and poblano peppers on a parchment paper lined baking sheet. 

-Toss with 1 Tbsp olive oil.

-Roast for 25 minutes, and flip sweet potatoes half way through.

-Remove from oven, and set aside. Put poblanos in a bowl, and cover for 10 minutes. 

-Then peel, seed, and chop poblanos. Set aside.

-Heat remaining olive oil in a large pot of Dutch oven over medium heat.

-Add onion, and cook for 5 minutes.

-Add in garlic, and cook until fragrant, about 30 seconds.

-Add ground turkey, and cook until browned, breaking it up into small pieces.

-Add in chili powder, ground cumin, smoked paprika, dried oregano, salt, pepper, and tomato paste. Stir to fully incorporate.

-Add in crushed tomatoes, chicken broth, sweet potatoes, and poblanos.

-Bring to a gentle simmer, then cover and cook for 30 minutes. Stir occasionally.

-If you want less liquid, cook uncovered for a few more minutes.

-Stir in lime juice, and taste for salt adjustments.

-Serve with preferred chili garnishes.