Smoky Cacao-Chipotle Turkey & Sweet Potato Chili
Servings: 5
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound ground turkey
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 to 2 chipotle peppers in adobo finely chopped, plus 1 tablespoon adobo sauce
- 1 tablespoon BareOrganics Cacao Powder
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 3 cups gluten-free chicken broth
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoon fresh lime juice
- 2 tablespoons masa or cornstarch optional
For Garnish
- Sliced avocado
- Fresh cilantro leaves
- Thinly sliced red chilis or jalapeño
- Drizzle of crema or coconut cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, until softened and translucent. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the ground turkey and cook, breaking it up with a spoon, until no longer pink, about 5 to 6 minutes. Sprinkle in the chili powder, cumin, smoked paprika, oregano, chopped chipotle peppers, and adobo sauce. Cook for 1 minute to toast the spices.
- Stir in the BareOrganics Cacao Powder and tomato paste and cook for another 1 minute, letting the mixture darken and become fragrant.
- Add the fire-roasted tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced sweet potatoes, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 to 25 minutes, until the sweet potatoes are tender and the chili has thickened. Stir in the black beans and cook for 5 minutes more.
- Finish with fresh lime juice. Taste and adjust seasoning as needed. If you want thicker chili, stir the masa or cornstarch with a little water until smooth, stir into the chili and cook a few minutes until thickened.
- Ladle into bowls and top with avocado, cilantro, sliced chilies, and a drizzle of crema or coconut cream.
Nutrition
Calories: 244kcal | Carbohydrates: 26g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 1165mg | Potassium: 781mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13636IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 3mg
