Sweet Potato Chili

In a large pot over medium heat, warm the olive oil. Add the diced onion and minced garlic; sauté for 1–2 minutes until fragrant and the onions start to soften. Add the ground turkey. Season lightly with salt and pepper. Cook, breaking it up with a spoon, until it’s no longer pink. Stir in the diced tomatoes, tomato sauce, chicken broth, and cubed sweet potatoes. Add chili powder, smoked paprika, cumin, and sugar. Bring to a boil, then reduce heat to medium or medium-low. Let it simmer for about 12–15 minutes, or until the sweet potatoes are fork-tender but not falling apart. About 5 minutes before you’re done cooking, stir in the drained black beans and the corn. Let the chili return to a gentle boil and warm those in. Adjust consistency: if it’s too thick, add a little extra broth or water; if too thin, continue simmering a bit longer. Taste and adjust with salt and black pepper. Remove from heat. Dish into bowls and top with any of your favorite garnishes (cilantro, cheese, avocado, sour cream, etc.). Serve warm with tortilla chips or cornbread on the side.