Turkey Chili

Assemble, prepare, and measure ingredients. Peel and cube sweet potatoes (if using). Chop onion. Mince garlic. Rinse and drain beans. Chop cilantro stalks and leaves. If using sweet potatoes, preheat oven to 425°F/220°C and line a baking sheet with parchment paper.

In a mixing bowl, toss sweet potatoes with 2 tablespoons of olive oil and salt and pepper. Spread in a single layer on baking sheet and roast for 20–25 minutes, or until fork-tender. Remove from oven and set aside.

In a heavy-bottomed chili pot over medium heat, warm the remaining 2 tablespoons of olive oil and add onions, garlic, cumin, paprika, chili powder, and salt and pepper. Cook, stirring frequently, until onions are soft but not beginning to brown, 8–10 minutes.

Add ground turkey, breaking it up with a wooden spoon so you don’t end up with little turkey meatballs, and cook for 15–20 minutes, or until turkey is mostly brown. Add beans and tomatoes (with their juices) and simmer for 15 minutes, breaking up tomatoes with a wooden spoon. Add roasted sweet potatoes (if using) and simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper.

To serve, ladle chili into four individual bowls, garnish with a dollop of sour cream, and sprinkle with chopped cilantro. Offer lime wedges on the side.