Hearty Turkey Chili with Beans and Smoky Spices

• 1-1/2 tablespoons olive oil
• 1 cup finely diced yellow onion (1 onion)
• 1 cup finely diced red pepper (1 pepper)
• 1 tablespoon finely minced garlic
• 2 cups diced sweet potatoes (1 large)
• 1 pound lean ground turkey (93/7)
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon beef bouillon powder or seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons tomato paste
• 2 (14.5-ounce) cans crushed tomatoes (fire-roasted if desired)
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 (16-ounce) can chili beans in mild sauce
• 1 cup frozen corn
• 1 cup chicken stock or broth
• Toppings as desired (cheese, sour cream, cilantro, lime, avocado)

• Heat the olive oil in a large cast-iron pot or Dutch oven over medium-high heat. When the oil shimmers, add the diced onion and red pepper. Cook, stirring frequently, for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for about 30 seconds until fragrant.
• Reduce the heat to medium and stir in the diced sweet potatoes. Cook for 7 to 9 minutes, stirring occasionally, until the sweet potatoes begin to soften. If the pan starts to brown too quickly, lower the heat slightly.
• Push the vegetables to the edges of the pot and add the ground turkey to the center. Increase heat to medium-high and cook, breaking the meat apart with a spoon, until the turkey is browned and cooked through, about 5 minutes. Mix the turkey and vegetables together and drain any excess liquid if necessary.
• Stir in all the spices and the tomato paste. Cook, stirring constantly, for about 2 minutes so the spices release their aroma and the tomato paste darkens slightly.
• Add the crushed tomatoes, black beans, chili beans (with sauce), frozen corn, and chicken stock. Stir well and bring the mixture to a simmer. Reduce the heat, cover the pot, and let simmer for 30 to 45 minutes, stirring occasionally, until the chili thickens and the sweet potatoes are tender.
• Remove from heat. Taste and adjust seasoning with additional salt and pepper if needed. Stir in a few tablespoons of fresh lime juice and about 1/4 cup chopped cilantro if desired. Serve in bowls and add your preferred toppings such as grated sharp cheddar, a spoonful of sour cream or Greek yogurt, extra lime, and chopped cilantro. Toppings bring contrast and brighten the finished dish.

Note 2: Chili beans in sauce add both texture and flavor—use the sauce in the pot for a fuller taste. If using plain pinto beans instead, drain and rinse them before adding.

Note 3: Topping suggestions include freshly grated sharp cheddar, sour cream or Greek yogurt, lime wedges, cilantro, crushed tortilla chips or crackers, and ripe avocado.

Storage: Leftovers keep well in an airtight container in the fridge for 3–4 days. For longer storage, portion into freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

Nutrition