Turkey & Sweet Potato Chili

• Olive oil(1 tbsp)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Sweet potato(2)
• Ground turkey(500 g)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Kidney Beans(400 g)
• Black Beans(400 g)
• Chicken Broth(400 ml)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Cheddar cheese(80 g)optional
• Sour cream(4 tbsp)optional
• Coriander(10 g)optional

Method

1. 1

   Dice the {Onion}, {Bell pepper}, and {Sweet potato}. Finely chop the {Garlic}. Drain and rinse the {Kidney Beans} and {Black Beans}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Cook the {Onion}, {Bell pepper}, and {Sweet potato} for 8 minutes until they start to soften. Stir in the {Garlic} for 1 minute.

   ~9 min

3. 3

   Add the {Ground turkey}, {Cumin}, {Smoked paprika}, {Oregano}, {Chili flakes}, {Salt}, and {Black pepper}. Break up the turkey and cook for 6 minutes until no pink remains. Stir in the {Tomato paste} for the last minute.

   ~6 min

4. 4

   Pour in the {Canned tomatoes} and {Chicken Stock}, then add the {Kidney Beans} and {Black Beans}. Bring to a gentle bubble, stirring well to combine.

   ~5 min

5. 5

   Lower the heat and simmer for 30 minutes, stirring once or twice, until the {Sweet potato} is tender and the chili is thick and rich. If it looks too thick before the sweet potato is soft, add a splash of water.

   ~30 min

6. 6

   Ladle into bowls and top with {Cheddar cheese}, {Sour cream}, and {Fresh cilantro} if using.

   ~0 min