Ingredients
Main Ingredients
- 2 tablespoons olive oil, divided
- 1 red onion, diced
- 2 carrots, diced
- 1 bell pepper, diced
- 1 pound ground turkey
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 28-ounce can diced fire-roasted tomatoes
- 2 cups chicken bone broth
- 1 medium Hannah sweet potato, peeled and diced
- 1 15-ounce can red kidney beans, drained and rinsed
- Salt and pepper, to taste
Optional Toppings and Serving Suggestions
- Greek yogurt
- Lime wedges
- Shredded cheddar cheese
- Brown rice
Instructions
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium heat. Once the oil is hot, add the diced onions, carrots, and bell pepper. Cook, stirring occasionally, until the vegetables are softened and the onions turn translucent, about 5 to 7 minutes.
- Cook the Turkey: Add the remaining tablespoon of olive oil and the ground turkey to the pot. Break up the turkey with a spoon and cook until it turns no longer pink. Season with salt and pepper to taste.
- Add Garlic: Stir in the minced garlic and cook for about 2 minutes until fragrant, making sure not to let it burn.
- Toast the Spices: Add the chili powder, ground cumin, paprika, and dried oregano to the pot. Stir continuously and cook for 1 to 2 minutes until the spices become very fragrant, which enhances their flavors.
- Add Liquids and Vegetables: Pour in the diced fire-roasted tomatoes along with their juices and the chicken bone broth. Stir everything until well combined. Bring the mixture to a simmer, then add the diced sweet potatoes and drained kidney beans.
- Simmer the Chili: Reduce the heat to maintain a gentle simmer. Cook uncovered for 35 to 40 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded beautifully.
- Serve: Spoon the chili over cooked brown rice if desired. Garnish with Greek yogurt, a squeeze of lime juice, and shredded cheddar cheese for extra richness and tang. Enjoy your warm, wholesome meal!
Notes
- For a vegetarian version, substitute turkey with extra beans or lentils.
- Use vegetable broth instead of chicken bone broth to make it pescatarian.
- Adjust the chili powder and spices to modify the heat level.
- Sweet potatoes add natural sweetness; if you prefer a spicier chili, consider adding a diced jalapeño.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
