Vegan Paleo Smoky Paprika Turkey Sweet Potato Chili
Total time1 hr
Prep time15 min
Cook time45 min
4.7(30)
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Learn more →Ingredients
4 servings
- 2 tbsp avocado oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 1 ½ lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 2 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- 1 can (28 oz) crushed tomatoes
- 1 ½ cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 medium avocado, sliced (optional)
Instructions
- 1
Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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