Turkey Chili and Sweet Potato

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Lunch Dinner

Prep Notes

Use organic when possible

Cooking Time

40 minutes

Ingredients

3 tablespoons olive oil
1 large yellow onion, finely diced
½ serrano chili, minced
2 tablespoon chili powder
1 tablespoon ground cumin
2 tablespoon sweet paprika
½ teaspoon cayenne pepper
1 tablespoon salt
1 pound organic ground turkey
1 organic orange bell pepper chopped
1 organic red bell pepper chopped
2 medium sized organic sweet potatoes, peeled and chopped into half-inch cubes
(I used Japanese jams as they are a bit more dense)
1 large can or jar of organic tomato purée
1 15oz can pinto beans, drained and rinsed
avocado, cilantro, and sliced scallion for serving

Directions

1. In a heavy bottom pan, heat the olive oil over medium/low heat.
2. Add the onion, bell peppers, serrano chili, chili powder, cumin, paprika, cayenne, and salt. Cook down until caramelized and fragrant, about 15-20 minutes.
3. Add the ground turkey and cook until crumbled and combined with the onions. Add the sweet potatoes and tomato purée and bring to a simmer, then cover and let cook for another 20 minutes.
4. After the sweet potatoes have cooked, add the beans, stir to combine and cook for another 20 minutes uncovered.
5. Taste for salt and spice, then garnish with avocado, cilantro, and scallions if you wish!

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