Turkey and Sweet Potato Chili

Ingredients

• 1/2 tbsp OLIVE OIL, EXTRA VIRGIN
• 1/2 medium ONION, chopped
• 3 cloves GARLIC, (minced)
• 16 oz LEAN GROUND TURKEY, 93/7
• 1 large GREEN BELL PEPPER, chopped
• 2 1/2 cups SWEET POTATO, peeled, cubed
• 1 JALAPENO PEPPER, diced (optional)
• SEA SALT AND PEPPER TO TASTE
• 1/4 cup CHILI POWDER, (more or less to taste)
• 2 tbsp CUMIN, GROUND
• 1/2 tbsp OREGANO, dried
• 42.5 oz TOMATO, DICED WITH JUICE, NO ADDED SALT
• 6 cups 100% TOMATO JUICE, LOW SODIUM
• 1 cup WATER
• 2 BAY LEAVES, dried
• 2 cups CORN, frozen
• 15 oz can BLACK BEANS, rinsed & drained
• 15 oz can PINTO BEANS, rinsed & drained
• 15 oz can KIDNEY BEANS, drained and rinsed
• Serves 12

Directions

1. 1. Spray a large soup pot with cooking spray. Add olive oil, onion and cook over medium heat for a few minutes to soften. Stir in garlic and ground turkey; cook for 6-8 minutes or until turkey just starts to brown.
2. 2. Add sweet potato, green pepper, jalapeno, salt and black pepper. Cook for 4-5 minutes to soften vegetables. Stir in 1/4 c. ground chili powder (or to taste), 1/2 T. dried oregano and 2 T. ground cumin. Add tomatoes with liquid, tomato juice, water, salt, pepper and bay leaves. Cover and cook for 25-30 minutes.
3. 3. Reduce heat to low and add beans and frozen corn, simmer for 15-20 additional minutes. Serve garnished with chopped fresh parsley. Serve with a side of cornbread muffins or cornbread croutons. Serving size: about 1 3/4 cup soup.
4. VARIATIONS: Add any vegetables (chopped carrots, zucchini, spinach) or other beans (garbanzo, northern or Cannellini). Try with cooked, shredded turkey or chicken breasts, or lean ground beef (93/7 or higher).