This hearty chili leans on olive oil, garlic, ginger, and warming turmeric to build deep flavor before ground turkey and fire-roasted tomatoes take over the pot. Black beans and cubed sweet potato simmer right alongside, soaking up the chili powder, cumin, and smoked paprika until everything turns thick, glossy, and completely tender. It's the kind of one-pot meal that rewards patience, with the sweet potato breaking down just enough to thicken the broth naturally. Finished with fresh cilantro, a squeeze of lime, and creamy avocado, it hits that balance of vegetables, legumes, lean protein, and good olive oil that makes it a natural fit for a Mediterranean-style table. Make a big batch, since it tastes even better the next day once the spices have had time to settle in.
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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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