This simple chili first appeared the week of 1/12/15 and was such a hit, we're bringing it back. Make it in a slow cooker or a Dutch oven (we provide directions for both) - regardless of your chosen cooking method, you'll love the chili flavors with the sweet tenderness of sweet potatoes. Smarts: Put this on your football viewing party list! It's hearty enough to satisfy while still being healthy.
If slow cooking, heat up a skillet or saute pan over medium-high heat (if not slow cooking, heat up a Dutch oven). Add cooking oil and then garlic and onions with a dash of salt to heated oil. Saute until softened, ~3 minutes.
Fold in turkey and use a wooden spoon to break up into bits. Cook until brown, 5 to 7 minutes.
If slow cooking, transfer to slow cooker. Add in crushed tomatoes, cumin, paprika, chili powder, salt, chicken stock, sweet potatoes, and kale and cook on low for 7 to 8 hours or high for 3 to 4 hours. (If not slow cooking, add all those ingredients into the Dutch oven, cover, and bring to a boil. Then simmer uncovered for ~20 minutes.)
Once chili is done, season to taste with salt, pepper, any more of the spices, or dig into your condiments. Portion into bowls and let everyone top with avocado.