Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 1 kg Lean Ground Turkey (minimum 93% lean)
  • 3 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • ½ tsp Chipotle Chili Powder
  • ½ tsp Dried Oregano
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 medium Sweet Potatoes, peeled and cut into ½-inch cubes
  • 1 large can (796g) Crushed Tomatoes
  • 1 can (425g) Kidney Beans, drained and rinsed
  • 1 can (425g) Black Beans, drained and rinsed
  • 480 ml Chicken or Turkey Stock (low sodium)
  • 1 Tbsp Apple Cider Vinegar
  • Juice of 1 fresh Lime

Instructions:

  1. Heat the olive oil in the stockpot over medium-high heat until shimmering. Add the diced onion and red bell pepper. Sauté for 5–7 minutes until softened and the onion is translucent. Add the minced garlic and cook for 1 minute until fragrant.
  2. Add the ground turkey to the pot. Break up the meat using your spoon. Cook until the turkey is fully browned and no pink remains, stirring occasionally. (Optional: Spoon off any excess rendered fat if necessary.)
  3. Reduce the heat to medium-low. Push the turkey and vegetables to one side, creating a small space in the bottom. Add the chili powder, cumin, smoked paprika, chipotle powder, oregano, salt, and pepper directly to the open area. Toast the spices for 60 seconds, stirring constantly until highly aromatic. Stir the spices thoroughly into the turkey mixture.
  4. Add the diced sweet potato, crushed tomatoes, and chicken/turkey stock to the pot. Stir well to combine, scraping up any delicious bits stuck to the bottom (the fond). Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot partially and simmer for 45–60 minutes, stirring every 15 minutes, until the sweet potatoes are fork-tender and the chili has thickened considerably.
  5. Add the drained and rinsed kidney and black beans during the last 10 minutes of simmering. Once the sweet potato is tender, turn off the heat. Stir in the apple cider vinegar and fresh lime juice. Taste and adjust the seasoning: add more salt, pepper, or chipotle powder if needed. Allow the chili to rest for 10 minutes off the heat before serving.