Golden turmeric and smoky paprika give this chili a deep, earthy warmth, while fire-roasted tomatoes and tender cubes of sweet potato add sweetness and body to every spoonful. Ground turkey browns up quickly with garlic and ginger, then simmers with black beans until everything melts together into a thick, hearty bowl. It's the kind of one-pot dinner that tastes even better the next day, especially topped with fresh cilantro, a squeeze of lime, and a few slices of creamy avocado. Simple pantry spices do all the heavy lifting here, so the flavor stays big and bold without any fuss. This one's a great pick for a dairy free dinner rotation, whether you're feeding a crowd or stashing leftovers for the week ahead.
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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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