This hearty chili builds its flavor from turmeric, smoked paprika, and cumin bloomed straight into browned turkey, then simmered with fire-roasted tomatoes and black beans until deeply savory. Cubes of sweet potato soften into the broth as it simmers, adding natural body and a hint of sweetness that balances the smoky heat. Fresh garlic and ginger sharpen the base, while a spoonful of tomato paste deepens the color and richness of every bowl. It's the kind of one-pot meal that tastes even better the next day, and it's a solid choice for a gluten free dinner rotation. Finish it with cilantro, a squeeze of lime, and a few slices of avocado for a bright, cooling contrast to all that spice.
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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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