3 Sweet Potatoes peeled and chopped into cubes
1 tablespoon Olive Oil
1 pound Ground Turkey beef, pork, or chicken
1 medium White Onion chopped
2 cups Chicken Broth
14 ounce Diced Canned Tomatoes
14 ounce Canned Black Beans rinsed and drained
3 Garlic Cloves minced
1 tablespoon Cumin
1 teaspoon Paprika
1 teaspoon Black Pepper
1 teaspoon Salt
1/2 teaspoon Chili Powder
Quickly steam the sweet potatoes by placing them in a large microwave-safe bowl and tossing them with 2 tablespoons of water. Cook them for 3 to 4 minutes until they become slightly tender to touch.
In a large Dutch oven or pot heat the olive oil over medium-high heat and add the ground turkey. Break it apart as it browns and continue to cook until there’s no pink left, about 5 minutes.
Move the browned turkey to the side of the pot and add the diced onions. Let sauté for about a minute before mixing in with the turkey.
Add the steamed sweet potatoes, chicken broth, diced tomatoes, black beans, and garlic. Mix the ingredients together and then add all the spices.
Bring the chili to a boil and reduce the heat to a simmer and cover. Cook for 30 to 45 minutes until the chili begins to thicken and the sweet potatoes are almost falling apart they’re so tender. Season with additional spices if desired.