Spicy Turkey and Sweet Potato Chili

Ingredients

• 1.5 lb Ground turkey
• 2 medium Sweet potatoes, peeled and diced
• 2 15-oz cans Canned black beans, rinsed and drained
• 1 28-oz can Canned diced tomatoes
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 tablespoons Chili powder
• 1 tablespoon Cumin
• 1 teaspoon Smoked paprika
• 1/4 teaspoon Cayenne pepper
• 2 cups Chicken broth
• 1 tablespoon Olive oil
• 1 medium Avocado, diced
• 1/2 cup Dairy-free sour cream

Instructions

1. 1Place a 12-inch heavy-bottomed pot or Dutch oven on the stove and add the 1 tablespoon of olive oil. Turn the heat to medium (350°F / 175°C).
2. 2Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, until the onion is soft and looks slightly see-through, about 5 minutes. Add the 3 cloves of garlic, minced, and cook for 1 minute more, until you can smell its fragrance.
3. 3Add the 1.5 lb of ground turkey to the pot. Use a spoon to break up the meat into smaller pieces. Cook, stirring often, until the turkey is no longer pink and is browned all over. This should take about 7-10 minutes.
4. 4Sprinkle the 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper over the turkey mixture. Stir everything together and cook for 1 minute, until the spices are fragrant.
5. 5Pour in the 2 cups of chicken broth. Add the 2 medium sweet potatoes, peeled and diced, the 2 15-oz cans of black beans, rinsed and drained, and the 1 28-oz can of diced tomatoes. Stir to combine.
6. 6Turn the heat up to bring the chili to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally. The chili is ready when the sweet potatoes are tender when poked with a fork.
7. 7Ladle the hot chili into bowls. Top each serving with the 1 medium avocado, diced, and a dollop of the 1/2 cup dairy-free sour cream.

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