Serve this chili with an assortment of toppings such as cheese, sour cream, sliced radishes, cilantro, chopped scallions and diced avocado for a crowd pleasing meal. I love the way the smoky chipotle pairs with the sweet potato and black beans, it’s a match made in Heaven!
To make this #dinnerdoneby9am I fully assemble the chili in the morning, refrigerate all day, then reheat just prior to serving.
-2 Tbsp olive oil
-1 yellow onion, diced
-1 red, yellow or orange bell pepper, diced
-1 lb ground turkey
-4 cloves garlic, minced
-15 oz diced tomatoes
-2 c chicken broth
-1-2 chipotle peppers in adobo sauce, diced
-1 (15 oz) can black beans, rinsed and drained
-1 (6 oz) can tomato paste
-1 small sweet potato, peeled and diced
-1/2 Tbsp chili powder
-1 tsp smoked paprika
-1/2 tsp salt
-1/4 tsp black pepper
-1 Tbsp brown sugar or honey
-your choice of cheese, sour cream, radishes, cilantro, scallions or avocado for topping
Heat oil in medium pot over medium heat. Add onion and bell pepper, saute until they begin to soften, about 5 minutes. Add turkey, cook, breaking up with a wooden spoon until it is cooked through, about 10-15 minutes. Drain off fat. Add garlic and continue to cook, stirring often, for 1 minute. Add remaining ingredients, bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20-30 minutes. Serve with desired toppings.
