Sweet Potato & Three Bean Turkey Chili

Ingredients:

• 1 tbsp of olive oil

• 1 lb ground turkey

• 1 yellow onion; finely diced

• 2 tbsp of tomato paste

• 4 tsp of paprika

• 2 1/2 tsp of cumin

• 1 tsp of kosher salt

• 1 tsp of Cajun seasoning (I used Slap Ya Mama)

• 1/2 tsp of cayenne pepper

• 1 tsp of onion powder

• 1 can of pinto beans; washed and drained

• 1 can of kidney beans; washed and drained

• 1 can of black beans; washed and drained

• 1 can (14.5 oz) of fire roasted diced tomatoes

• 3 -4 cups of chicken stock

• 2 cups of fresh corn (frozen or canned also works)

• 3 cups of sweet potato; cut in small cubes

Optional (but encouraged) toppings: sliced jalapeno (fresh or pickled), diced red onion, shredded cheese, sour cream and avocado.

In a large Dutch oven, heat up your olive oil. Add in your ground turkey and cook until browned. Add in your onion and let them cook down so they are translucent. Add in the tomato paste and mix until the onions and turkey are completely covered. Let the tomato paste come to a deeper red color.

Add in all your spices (paprika, cumin, salt, Cajun seasoning, onion powder) and mix well so that everything is covered in the seasoning.

Add in your three types of beans and mix again.

Immediately add in your diced tomatoes and the chicken stock and stir, scrapping up any flavor that is sticking to the bottom of your pan.

Add in your corn and sweet potatoes, mix again and let your chili come to a boil on medium heat.

Reduce the heat to a simmer, cover your pot and let sit for 2 - 3 hours or until your chili has thickened and your sweet potatoes are cooked through but not mushy.

Serve warm with an array of toppings.