Bring a large Dutch oven or medium stock pot up to heat over medium. Drizzle in a few tablespoons of EVOO and add in the ground turkey. Cook for 8-10 minutes or until cooked and golden brown.
Turn the heat down to medium low and add in the garlic, chili powder, cumin, paprika, cayenne and a large pinch of salt and pepper. If the pot looks too dry add some more EVOO. Cook for 1-2 minutes or until the garlic is fragrant.
Next add in the crushed tomatoes. Fill the can with water and pour in as well. Stir. Add in the diced bell peppers and cook on a low simmer, with the lid off, for 20 minutes. Stirring occasionally.
Next add in the cubed sweet potato, stir and cook for another 20 minutes or until the potatoes are tender and the chili has thickened. Taste for seasoning, adding more salt or pepper if needed.
To serve scoop into a bowl and top with cubed avocado, cilantro leaves and a squeeze of lime.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell