Prep Time: 15 mins

Total Time: 50 mins

Serves: 6

Ingredients:

2 Tbsp. olive oil

1 small sweet onion coarsely chopped

2 cloves garlic crushed

1 lb. ground turkey 93/7

4 cups sweet potatoes peeled and cut into ½-inch cubes

2 Tbsp. chili powder

2 tsp. cumin

1 tsp. paprika can use smoked paprika if you prefer

2 tsp. salt

¾ tsp. Pepper

1/8 tsp. cinnamon

28 oz. crushed tomatoes canned

1 cup chicken broth or water

15 oz. sweet whole kernel corn canned, drained

• 15 oz. black beans canned, drained
• Tortilla chips optional
• Cilantro optional
• Sour cream optional
• Cheese optional

Directions:

1. In a large saucepan, or Dutch oven, drizzle olive oil. Add onions and garlic. Saute over medium heat for 2-3 minutes.
2. Push onions to the side and add ground turkey. Continue cooking over medium heat for 6-8 minutes, or until turkey is almost cooked through. Crumble cooked turkey using a potato masher.
3. Add sweet potatoes and saute for another 2 minutes.
4. In a small bowl combine chili powder, cumin, paprika, cinnamon, salt and pepper. (You can also use 3 tablespoons of a homemade chili seasoning with additional salt and pepper to taste.) Mix to combine.
5. Pour crushed tomatoes, chicken broth and seasoning ingredients into the chili mixture. Mix chili thoroughly and reduce heat to low.
6. Cover pot and simmer for 20-25 minutes.
7. Mix in drained corn and black beans. Cover and simmer for an additional 5-10 minutes.
8. Check to see if sweet potatoes are fork-tender before serving. If you would like a slightly thicker chili, mash some of the sweet potatoes to help thicken it up.
9. Serve chili over rice with corn chips, cilantro and sour cream. Enjoy!