2 Tsp + 1 tsp olive oil
1 lb. lean ground turkey
1 Small green pepper, seeds and stem removed ad chopped
1 Small onion, chopped
1 Tbsp. minced garlic
1 Tbsp. chili powder
1 Tsp ground ancho chilies (or use more regular chili powder if you don't have ancho)
2 Tbsp. ground cumin
2 Cans (4 oz. each) diced green chilies with juice (Anaheim chilis, not jalapeños)
1 Can (14.5 oz. each) petite diced tomatoes
1 Can (8 oz.) tomato sauce
2 Cups beef stock
1 Large sweet potato, diced into cubes (about 1 lb. diced sweet potato cubes)
1 Tbsp. Green Tabasco sauce (or more, to taste)
Salt and fresh ground pepper to taste
Heat 2 tsp. olive oil in a heavy frying pan, add ground turkey, and cook over medium-high heat until the turkey is well-browned and all liquid has evaporated. Put the browned turkey into a medium-sized soup pot.
Add the other tsp of olive oil to the frying pan, add the chopped green pepper and chopped onion, and sauté about 3-4 minutes over medium heat. Add the minced garlic, chili powder, Ancho chili powder, and ground cumin and cook 1-2 minutes. Add the pepper-onion-spices mixture to the soup pot, rinsing out the pan with a little water. Then add the diced green chilis with juice, petite diced tomatoes, tomato sauce, and beef or chicken stock to the soup pot and start to simmer the chili on low.
While the chili simmers, peel the sweet potatoes and dice into pieces about 3/4 -1 inches square. Add sweet potatoes to the chili and simmer about an hour, adding a little water if it gets too thick. Taste for seasoning and add Green Tabasco Sauce, salt, and fresh ground pepper to taste. Serve hot.
Approved season(s): WildFit Summer
Time: 20 min prep, 1.15 hrs cook