Low Iodine Paleo Turkey Sweet Potato Chili

Total time55 min

Prep time15 min

Cook time40 min

Low Iodine Paleo Turkey Sweet Potato Chili

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
1 medium red bell pepper, diced
4 cloves garlic, minced
1 lb ground turkey
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
1 can (14.5 oz) fire-roasted diced tomatoes, with juices
1 ½ cups chicken broth
1 tsp salt, plus more to taste
¼ 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 olive 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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