Ingredients:

  • 2 Tbsp Neutral Oil (e.g., Avocado or Grapeseed)
  • 2 lbs Lean Ground Turkey (93% or 95% recommended)
  • 1 large Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 4 Tbsp Chili Powder
  • 2 Tbsp Ground Cumin
  • 1 Tbsp Smoked Paprika (Spanish preferred)
  • 1 tsp Dried Oregano (Mexican preferred)
  • ½ tsp Chipotle Powder
  • 1 Tbsp Tomato Paste
  • 1 tsp Coarse Sea Salt, plus more to taste
  • ½ tsp Freshly Ground Black Pepper
  • 2 medium Sweet Potatoes, peeled and cut into ½-inch cubes
  • 1 (28 oz) can Crushed or Diced Tomatoes (fire-roasted preferred)
  • 4 cups Chicken Stock (low sodium)
  • 1 Bay Leaf (optional)
  • 2 Tbsp Fresh Lime Juice
  • ½ cup Fresh Cilantro, chopped (for garnish/stirring in)

Instructions:

  1. Prep Vegetables: Dice the onion and pepper. Mince the garlic. Peel and dice the sweet potatoes uniformly (about ½-inch pieces) to ensure even cooking.
  2. Brown the Turkey: Heat oil in a large Dutch oven over medium-high heat. Add the ground turkey, breaking it up. Cook until fully browned and liquid has evaporated. Remove the turkey to a separate bowl.
  3. Sauté Aromatics: Reduce heat to medium. Add the diced onion and bell pepper to the pot. Sauté for 6–8 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Bloom the Spices: Push the vegetables to one side and add the tomato paste to the centre. Cook the paste for 1 minute until it darkens slightly. Stir in the chili powder, cumin, smoked paprika, oregano, chipotle powder, salt, and pepper. Cook, stirring constantly, for 60 seconds until the spices are highly fragrant.
  5. Combine: Return the browned turkey to the pot and stir well to coat everything evenly with the spices.
  6. Add Liquids & Potatoes: Add the diced sweet potatoes, crushed tomatoes, chicken stock, and bay leaf. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer.
  7. Simmer: Cover the pot partially and let the chili simmer for 45–60 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened nicely.
  8. Adjust & Finish: Remove and discard the bay leaf. Stir in the fresh lime juice. Taste and adjust seasoning.
  9. Rest: For maximum flavour, let the chili rest off the heat for 10–15 minutes before serving. Garnish heavily with fresh cilantro.