Spicy Turkey Chili
I love to make chili during the colder months. It’s warm, comforting, and so versatile! I’ve made this recipe a number of different ways and usually add whatever I have on hand, or any produce that is about to go bad. The last time I made it I used this exact recipe, and it turned out to be my favorite one to date! I also love that it’s a one pot meal – so simple.
This recipe yields about 8-10 servings and keeps well in the fridge for about a week to ten days, and also freezes well.
2.5 pounds ground turkey
3 bell peppers, diced
1 large yellow onion, diced
1 medium sweet potato, peeled and diced
1 large can of diced tomatoes (not drained)
2 tbsp chili powder
1 tbsp ground cumin
2 tsp turmeric
1 tsp cayenne pepper
Salt & pepper to taste
Sautee the veggies in olive oil over low-medium heat for a few minutes, then add the sweet potatoes.
A few minutes later add the turkey and spices and let it cook. Season along the way with salt and pepper to your liking.
Lastly, add the tomatoes.
Once everything is in the pot, let the chili simmer (you may need to adjust the heat) for a minimum of 45 minutes and up to 3 hours. Serve the chili as is, topped with avocado, or a runny egg. Yum!