Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 lb (450 g) lean ground turkey (93/7 or 93% lean)
  • 1 large yellow onion, diced (~1 1/2 cups / 225 g)
  • 1 medium red or green bell pepper, diced (~1 cup / 150 g)
  • 3 garlic cloves, minced (~1 tablespoon / 9 g)
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch (1.25 cm) cubes (about 2 cups / 600 g)
  • 1 (28 oz / 796 g) can diced tomatoes (with juices)
  • 1 cup (240 ml) low-sodium chicken broth (or vegetable broth)
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 (15 oz / 425 g) can kidney beans (or pinto), drained and rinsed
  • 1 cup (160 g) frozen corn (optional)
  • 2 tablespoons (15 g) chili powder
  • 1 tablespoon (7 g) ground cumin
  • 1 teaspoon (2 g) smoked paprika
  • 1/2 teaspoon (1 g) dried oregano
  • 1/4 teaspoon (0.5 g) cayenne pepper (optional)
  • 1 teaspoon (6 g) kosher salt (start with 3/4 tsp and adjust)
  • 1/2 teaspoon (1 g) freshly ground black pepper
  • Juice of 1 lime (about 2 tablespoons / 30 ml)
  • 1/4 cup (15 g) chopped fresh cilantro (optional)
  • Optional toppings: shredded cheddar, diced avocado, plain Greek yogurt or sour cream, sliced scallions, tortilla chips or lime wedges

Instructions:

  1. Prep ingredients: peel and cube sweet potatoes (1/2-inch), dice onion and pepper, mince garlic, drain and rinse beans, measure spices.
  2. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add ground turkey, break up with a spoon, and cook until no pink remains and edges lightly brown, about 6–8 minutes. Drain excess fat if necessary.
  3. Push turkey to one side of the pot, add diced onion and bell pepper and sauté until onion is translucent, about 3–4 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
  4. Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne (if using), kosher salt and black pepper. Cook 30–60 seconds to toast spices and release their aroma.
  5. Add cubed sweet potatoes, diced tomatoes with juices, chicken broth, drained black beans and drained kidney (or pinto) beans. Stir to combine.
  6. Bring the chili to a gentle boil, reduce heat to low, cover and simmer for 25–30 minutes, stirring occasionally, until sweet potatoes are fork-tender and chili has thickened.
  7. Optional: For a thicker body, remove 1–2 cups of chili, partially mash or pulse briefly with an immersion blender, then return it to the pot and stir to combine.
  8. Stir in lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or cayenne. Serve hot with desired toppings.