Sweet Potato and Turkey Chili
with avocados / green onion
We love a cozy, filling soup or stew throughout fall, but it's particularly great for the younger people who might be heading out into the cold and / or eating extra treats on Halloween night. This chili gets an extra boost from hearty turkey and sweet potatoes.
- Sweet potatoes - 1 lb , cubed
- Bell peppers, red - 1 , diced
- Onions, medium - 1 , diced
- Garlic - 3 cloves , chopped
- Chili powder - 1 Tbsp
- Cumin - 2 tsp
- Paprika - 2 tsp
- Salt - 1 tsp
- Green onions - 2 , chopped, green and white parts separate
- Avocados - 1 , cubed
- Oil, cooking - 1 Tbsp
- Turkey, ground - 1 lb
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, any type - 2 cups
- Plantain chips (opt) - for serving
Sweet potatoes / Bell peppers / Onions / Garlic - Prep as directed. Store sweet potatoes in one container. Combine bell peppers, onions, and garlic in another container. (Can be done up to 5 days ahead)
Make spice blend - Combine chili powder, cumin, paprika, and salt. (Can be done up to 5 days ahead)
Green onions / Avocados - Prep as directed.
Heat a Dutch oven (use one with a lid) with oil over medium heat. Add turkey, bell peppers, onions, garlic, and white parts of green onions and saute, breaking turkey apart, until cooked through and dry, 8 to 12 minutes.
Add spice blend and stir until fragrant, 1 to 2 minutes more. Add crushed tomatoes, diced tomatoes (including liquid), stock, and sweet potatoes. Stir everything to combine and then cover with a lid. Simmer chili until sweet potatoes are tender, 15 to 20 minutes.
Remove lid. Let chili continue to simmer until it thickens to your liking. Taste and season with some salt and pepper. Add some more chili powder or some hot sauce (not in ingredients list) if you’d like it spicier.
Serve chili with green parts of green onions, avocados, and plantain chips for dipping or crumbling over top. Enjoy!