2 Tbsp. olive oil
1 lb. ground dark turkey meat
1 medium onion, diced
(1 jalapeno, diced)
4 Cloves garlic, miinced
1 Tbsp. chili powder
2 Tsp. ground cumin
1/2 tsp. chipotle chili powder
pinch ground cloves
2 tsp. sea salt
14-15 ounces diced tomatoes and their juice
3 cups cooked pinto beans, or 2 15 oz. cans, kidney beans, drained and rinsed*
2 small sweet potatoes (1 lb.), peeled and shredded (about 4 cups)
2 1/2 cups water
Topping suggestions: Diced avocado, fresh chopped cilantro, Greek yogurt or sour cream, tortilla chips
Instructions
Heat oil in a large pot over medium heat. Add turkey meat and brown, breaking up with a wooden spoon. When just cooked through, remove from pan using a slotted spoon and set aside. If pot looks dry, add more oil.
Add onion, (jalapeño,) and garlic and sauté, until onion is translucent (about 6 minutes).
Add spices, salt, and pepper and stir until fragrant (about 1 minute).
Add tomatoes and their liquid nd cook for another minute or two.
Add the turkey meat back to the pot, along with the beans, sweet potato, and water. Bring to a boil, and them reduce heat to a simmer and cover the pot. Cook until sweet potatoes are tender and everything is nice and thick (about 1 hour).
Salt and pepper to taste. Serve with desired toppings.
*Can substitute one can kidney and one can pinto beans.
via Home &Family
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