Ingredients:

  • 1 lb lean ground turkey
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chilis
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika

Instructions:

  1. Heat the olive oil over medium heat. Add the ground turkey and cook, breaking it apart with your spoon, until no longer pink.
  2. Stir in the diced onion and cook until the onion becomes translucent and soft. Add the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the chili powder, cumin, and smoked paprika, coating the meat and onions in the spices for 1 minute to bloom the oils.
  4. Pour in the diced tomatoes, green chilis, and broth. Fold in the cubed sweet potatoes and kidney beans.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes until sweet potatoes are fork-tender and the sauce has thickened.