• 1-1/2 tablespoons olive oil
• 1 cup finely diced yellow onion (about 1 medium onion)
• 1 cup finely diced red bell pepper (about 1 large pepper)
• 1 tablespoon finely minced garlic
• 2 cups diced sweet potatoes (peeled, about 1 large sweet potato)
• 1 pound lean ground turkey (93/7 for best flavor)
• 3 tablespoons chili powder (adjust to taste, see Note 1)
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon beef bouillon powder (or vegetable bouillon for vegetarian option)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3/4 teaspoon sea salt
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 tablespoons tomato paste
• 2 (14.5-ounce) cans crushed tomatoes (fire-roasted if desired for smoky flavor)
• 1 (15.5-ounce) can black beans (drained and thoroughly rinsed)
• 1 (16-ounce) can chili beans in mild sauce (do not drain or rinse, see Note 2)
• 1 cup frozen corn
• 1 cup chicken stock (or broth; use vegetable broth for a vegetarian option)
• Toppings as desired (fresh lime juice, cilantro, shredded cheddar, sour cream, avocado – see Note 3)

• Heat the olive oil in your large cast-iron pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the diced onion and red bell pepper. Sauté, stirring frequently, for approximately 5 minutes, or until the vegetables have softened and become translucent. Stir in the minced garlic and cook for an additional 30 seconds until it becomes fragrant. Be careful not to let the garlic brown. Reduce the heat to medium and add the peeled and diced sweet potatoes. Continue to cook, stirring occasionally, for 7–9 minutes, allowing the sweet potatoes to soften slightly. If you notice them browning too quickly, slightly reduce the heat.
• Gently push the cooked vegetables to the sides of the pot, creating a clear space in the center. Add the lean ground turkey to the middle of the pot. Increase the heat back to medium-high and cook the turkey, breaking it apart with your spoon, until it is fully browned on the outside and no pink remains, which typically takes about 5 minutes. Once browned, stir the cooked vegetables back into the turkey. If any significant excess liquid has accumulated from the turkey, carefully drain it off.
• Stir in all the dried spices: chili powder, ground cumin, paprika, dried oregano, beef bouillon powder, onion powder, garlic powder, pepper, salt, and cayenne pepper (if using), along with the tomato paste. Cook, stirring constantly for 2 minutes. This step toasts the spices and deepens the flavor of the tomato paste. Then, add the crushed tomatoes, the drained and rinsed black beans, the undrained chili beans in mild sauce, the frozen corn, and the chicken stock. Stir all the ingredients together thoroughly until well combined. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 30–45 minutes, stirring occasionally. The chili is ready when it has thickened to your desired consistency and the sweet potatoes are tender when pierced with a fork.
• Remove the pot from the heat. Taste the chili and adjust the seasoning as needed, adding more salt or pepper to achieve your perfect balance. For a bright, zesty finish, stir in a few tablespoons of fresh lime juice and approximately 1/4 cup of chopped fresh cilantro, if you desire.
• Ladle the hot, comforting chili into individual bowls. Encourage everyone to top their serving with their favorite additions, such as freshly grated sharp Cheddar cheese, a dollop of sour cream or Greek yogurt, extra lime wedges, and a sprinkle of fresh cilantro. The toppings truly enhance the experience and add layers of delicious flavor!

Note 2: Understanding Chili Beans in Mild Sauce: These are pinto beans that come pre-cooked in a flavorful, chili-style sauce. They are crucial for adding a unique depth of flavor and a slightly thicker consistency to the chili. It is very important that you do NOT rinse or drain these beans, as the sauce is an integral part of their contribution to the dish. If you are unable to find canned chili beans in mild sauce at your local grocery store, you can substitute them with an extra can of regular pinto beans, ensuring those are drained and thoroughly rinsed before adding.

Note 3: Creative Topping Suggestions: The right toppings can truly elevate your chili experience! Some highly recommended options include freshly grated sharp Cheddar cheese for a creamy, tangy finish, a dollop of cool sour cream or Greek yogurt to balance the heat, a sprinkle of fresh cilantro for herbaceous brightness, a squeeze of fresh lime juice to awaken all the flavors, crispy crushed crackers for texture, and slices of ripe avocado for a rich, buttery counterpoint. Feel free to mix and match to create your perfect bowl!

Storage for Longevity: This turkey chili is perfect for make-ahead meals. Store any cooled leftovers in an airtight container in the fridge for up to 3–4 days. For longer storage, this chili freezes beautifully. Divide it into single-serving portions in freezer bags or airtight freezer-safe containers, label with the date, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently in a pot on the stove over medium-low heat, stirring occasionally, until thoroughly warmed through.

Nutrition Facts