Smoky Chipotle Turkey Chili with Sweet Potato

Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

Add the diced onion and red bell pepper to the pot and cook until softened, about 5 minutes.

Stir in the minced garlic, chipotle peppers, and adobo sauce. Cook for 1 minute more, until fragrant.

Add the diced tomatoes, kidney beans, black beans, sweet potato, chili powder, cumin, oregano, chicken broth, salt, and pepper to the pot. Stir to combine.

Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to 1 hour, allowing the flavors to meld and the sweet potatoes to become tender. Stir occasionally to prevent sticking.

Taste and adjust seasonings as needed. Add more chipotle pepper or adobo sauce for extra heat, or more salt and pepper to taste.

Serve hot, garnished with your favorite toppings such as sour cream, shredded cheese, avocado, or cilantro.