Ingredients:

  • 2 Tbsp Olive Oil or other neutral oil
  • 1 large Yellow Onion, finely diced
  • 1 medium Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 lb Lean Ground Turkey (93% or 95% lean)
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp Freshly Ground Black Pepper
  • 3 Tbsp Chili Powder (mild or medium heat)
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Smoked Paprika (Pimentón Ahumado)
  • 1 tsp Dried Oregano
  • ½ tsp Cayenne Pepper (Adjust to heat preference)
  • 1 large Sweet Potato (approx. 400g), peeled and diced into ½-inch cubes
  • 1 can (14.5 oz) Diced Tomatoes, undrained
  • 1 can (15 oz) Tomato Sauce (or passata)
  • 4 cups Chicken Stock (low sodium)
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1 can (15 oz) Kidney Beans, rinsed and drained
  • Juice of 1 fresh Lime (optional, for finishing)

Instructions:

  1. Prep: Peel and dice all vegetables and measure out all spices and canned goods. This mise en place makes the cook easier.
  2. Sauté Aromatics (5 mins): Heat olive oil in the Dutch oven over medium-high heat. Add onion and bell pepper. Sauté until softened (about 5 minutes).
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not burn the garlic!
  4. Brown the Turkey: Add the ground turkey, salt, and pepper. Break up the meat with a wooden spoon and cook until completely browned and no pink remains.
  5. Bloom the Spices (1 min): Reduce heat to medium-low. Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne pepper over the turkey mixture. Stir well and cook for 1 minute, allowing the spices to toast and deepen in flavour.
  6. Add Liquids & Sweet Potato: Pour in the diced tomatoes, tomato sauce, chicken stock, and the diced sweet potato. Stir well to combine, scraping up any browned bits (fond) from the bottom of the pot.
  7. Bring to a Boil: Increase heat and bring the mixture to a gentle boil, then immediately reduce the heat to low.
  8. Simmer (30 mins): Cover the pot partially (leaving a slight gap for steam to escape) and simmer for 30–35 minutes, stirring occasionally. The sweet potato cubes should be fork-tender.
  9. Add Beans: Stir in the rinsed and drained black beans and kidney beans. Continue to simmer, uncovered, for another 5–10 minutes to heat the beans through and allow the chili to thicken slightly.
  10. Final Seasoning Check: Remove the pot from the heat. Stir in the fresh lime juice (if using). Taste the chili and adjust the salt, pepper, or cayenne as needed.
  11. Serve: Ladle the chili into bowls and garnish generously with your chosen toppings (Greek Yogurt, cilantro, or cheese).