Red Meat Allergy Friendly Turkey Chili with Turmeric & Black Beans
Total time1 hr
Prep time15 min
Cook time45 min
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1½ lb ground turkey
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium sweet potato (about 10 oz), peeled and cut into ½-inch cubes
- 2 cups chicken broth
- 1 tbsp tomato paste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
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.
- 2
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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