Turkey & Sweet Potato Chili

• 900 g turkey mince
• 500 g sweet potato, peeled and diced into 2cm cubes
• 1 whole brown onion, diced
• 2 whole capsicum, diced
• 4 clove garlic, minced
• 400 g kidney beans, tinned, drained
• 400 g black beans, tinned, drained
• 800 g diced tomatoes, tinned
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 250 mL beef stock
• 2 tbsp olive oil
• salt

Steps

1. 1

   Heat the oil in a large heavy-based pot over medium-high heat. Brown the turkey mince, breaking it up with a spoon, about 6-7 minutes.

   Start 7 min timer
2. 2

   Add the onion, capsicum, and garlic. Cook 5 minutes until softened.

   Start 5 min timer
3. 3

   Stir in the chili powder, cumin, and paprika, cook 30 seconds to toast the spices.

4. 4

   Add the sweet potato, both tins of beans, tomatoes, and stock. Stir well, bring to a simmer.

5. 5

   Simmer uncovered, stirring occasionally, for 30 minutes, until the sweet potato is fork-tender and the chili has thickened.

   Start 30 min timer
6. 6

   Season with salt to taste.

Storage & Reheating

Fridge: 5 days in an airtight container. Freezer: portion into 6, freeze flat up to 3 months — the sweet potato holds its shape better than potato through a freeze-thaw cycle. Reheat from frozen in a saucepan over low-medium heat, about 12-15 minutes, stirring occasionally.