Black Bean and Sweet Potato Turkey Chili

Ingredients

1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
8 ounces mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2 teaspoons kosher salt
1/2 teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree (make sure you're not using pumpkin pie filling :))
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder

optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving.

Instructions

1.Heat a large skillet to medium-high heat. Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant.  Add to slow cooker.

2.In same skillet, heat remaining 1 1/2 teaspoons olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (Note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.

3. Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low, until sweet potatoes are tender.

4. When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Notes: We first made this in March 2017 and have made it a few time since. We will have this many more times, I am sure. The lime juice is a must and all the suggested toppings really make this chili pop!  Our kids gobbled it down quite quickly and loved it! Ever since they found out that there are sweet potatoes and mushrooms in the chili, they have been a bit more hesitant to eat it. But for that first time, ignorance was bliss! I have shared this recipe with multiple people and they have all loved it. Can be made vegetarian by omitting the turkey.

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