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Southwest Turkey Sweet Potato Chili

PREP: 15 MINUTES

COOK: 40 MINUTES

SERVINGS: 5 - 6 SERVINGS

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The best southwest turkey chili recipe with a tasty combo of sweet potatoes and corn with spicy peppers and seasonings that will make you coming back for more. This simple, healthy, and very filling chili recipe makes the ultimate cozy fall and winter meal to share with family and friends. Top with your favorite chili toppings and enjoy!

Ingredients

Chili:

  • 3 Tbsp olive oil
  • 1/2 large red or yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 jalapeño or Fresno chili, diced
  • 1 sweet potato, peeled and cut in to 1/2-inch pieces (about 1 1/2 cups)
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 (15-oz.) can Fire Roasted diced tomatoes or 2 cups fresh tomatoes, seeded and diced
  • 1 (14.5 oz.) can spicy chili beans (such as Joan of Arc)
  • 2 1/2 cups rotisserie turkey, shredded
  • 1 1/2 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp dried marjoram leaves
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Hot pepper flakes, to taste
  • 16 oz. chicken broth
  • 1 cup fresh corn cut off the cob, or substitute 1 1/2 cups frozen corn, thawed and drained

Toppings:

  • sour cream, cheddar cheese, avocado slices, extra sliced jalapeños, fresh cilantro (if desired)

Directions

Heat oil in an 8-quart stock pot for 1 minute on medium heat. Add onions, garlic and jalapeno pepper and sauté for 3-5 minutes. Add sweet potatoes and bell peppers and sauté for another 5-6 minutes. Add tomatoes, chili beans, turkey and all seasonings. Combine and cook for 2-3 minutes, then add chicken broth. Bring to a boil, then reduce to a simmer. Cook 20-30 minutes or until sweet potato and veggies are cooked and tender. Add corn in the last 10 minutes of cooking time. Serve with desired toppings!

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8 Qt Stock Pot

8 Qt Stock Pot

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