This black bean turkey chili is quick and easy to make, and so delicious! This gluten free recipe is hearty, flavorful, and perfect with a slice of cornbread or tortilla chips.
Place the olive oil, onion, garlic, and ground turkey in a large pot and cook over medium heat.
Once the ground turkey is cooked through, drain off any excess grease.
Add the diced sweet potato, chicken broth, and spices to the pot.
Bring to a boil, then reduce heat to medium low. Simmer until the sweet potato is tender, about 20 minutes.
Rinse and drain one can of black beans, and add them to the pot. Add the other can, and its juices to the pot as well. Stir.
With the back of a spoon, mash up some of the sweet potato so that it thickens the broth.
Cook until the beans are heated through. Add more salt, pepper, or chili powder if desired.
Top each bowl of chili with fresh cilantro, guacamole, or salsa.
Notes
Store leftover chili in the refrigerator. It should stay fresh for about 3-4 days.You can use ground beef, ground bison, or ground chicken in this recipe if you prefer.Feel free to use a different variety of bean if you like - pinto beans, garbanzo beans, or white beans would all work just fine.