This hearty, deeply spiced chili is the kind of bowl that warms you from the inside out — rich with smoky depth, a little heat, and a surprising sweetness from cubed sweet potato. Ground turkey keeps things lean while still delivering that satisfying, stick-to-your-ribs texture you want from a proper chili. What makes this one genuinely functional is the spice lineup: turmeric, fresh ginger, black pepper, and extra virgin olive oil are all well-regarded for their role in an anti-inflammatory eating pattern, and here they work together seamlessly rather than feeling like a wellness checklist. Fire-roasted tomatoes and tomato paste build a bold, complex base, while black beans add fiber and plant-based protein that round out every serving. The sweet potato cubes simmer down until fork-tender, soaking up all that spiced broth and adding a natural creaminess to the pot. A squeeze of lime and some sliced avocado at the end brighten everything up and add good fat that ties the whole bowl together. It makes six servings, so it's a perfect Sunday cook that sets you up with lunches or easy dinners all week long.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat the olive oil in a large Dutch oven 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.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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