Ingredients:

  • 1 lb (450g) lean ground turkey
  • 1 large (300g) sweet potato, peeled and cut into ½-inch cubes
  • 1 medium (110g) yellow onion, diced
  • 1 medium (120g) red bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 28 oz (794g) crushed tomatoes
  • 15 oz (425g) black beans, drained and rinsed
  • 2 cups (480ml) low-sodium chicken broth
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it into crumbles with a spoon, until browned and no longer pink. Remove the turkey with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. In the same pot, add the diced onion and red bell pepper. Sauté for 5–7 minutes until the onion is translucent and the pepper is tender. Stir in the minced garlic, chili powder, ground cumin, and smoked paprika, stirring constantly for 60 seconds until aromatic.
  3. Return the browned turkey to the pot. Stir in the cubed sweet potatoes, crushed tomatoes, drained black beans, and chicken broth. Bring the mixture to a gentle boil, then reduce heat to low.
  4. Cover and simmer for 25–30 minutes, or until the sweet potatoes are tender when pierced with a fork but still hold their shape.