Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 large Yellow Onion, diced
  • 1 large Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 5 lbs Ground Turkey (93% lean recommended)
  • 2 Tablespoons Tomato Paste
  • 3 Tablespoons Chili Powder
  • 1 Tablespoon Cumin, ground
  • 2 Teaspoons Smoked Paprika
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Cocoa Powder (unsweetened)
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 2 medium Sweet Potatoes, peeled and diced (1/2-inch cubes)
  • 1 (28-ounce) can Crushed Tomatoes (undrained)
  • 1 (14.5-ounce) can Diced Tomatoes (undrained)
  • 1 cup Chicken Broth (Low Sodium)
  • 1 Teaspoon Apple Cider Vinegar

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion and bell pepper; sauté for 5–7 minutes until softened.
  2. Push vegetables to one side, add the ground turkey to the pot. Break up with a spoon and cook until browned through. Drain off any significant excess fat.
  3. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder, salt, and black pepper. Cook, stirring constantly, for 1 minute until the spices are fragrant.
  4. Add the diced sweet potato, crushed tomatoes, diced tomatoes (with their juices), and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
  5. Bring the chili to a gentle boil, then immediately reduce the heat to low. Cover partially, leaving a small gap for steam escape, and simmer for 35–45 minutes.
  6. The chili is ready when the sweet potato cubes are fork-tender—they should yield easily when poked.
  7. Stir in the apple cider vinegar. Taste the chili and adjust salt, pepper, or add more spices if desired. Let it rest for 5 minutes before serving.