Smoky Cacao-Chipotle Turkey & Sweet Potato Chili

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound ground turkey
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 to 2 chipotle peppers in adobo, finely chopped, plus 1 tablespoon adobo sauce
• 1 tablespoon BareOrganics Cacao Powder
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 3 cups gluten-free chicken broth
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 teaspoon kosher or fine sea salt
• ½ teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 tablespoon fresh lime juice
• 2 tablespoons masa or cornstarch, optional

For Garnish

• Sliced avocado
• Fresh cilantro leaves
• Thinly sliced red chilis or jalapeño
• Drizzle of crema or coconut cream

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, until softened and translucent. Stir in the garlic and cook for 30 seconds, until fragrant.
2. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink, about 5 to 6 minutes. Sprinkle in the chili powder, cumin, smoked paprika, oregano, chopped chipotle peppers, and adobo sauce. Cook for 1 minute to toast the spices.
3. Stir in the BareOrganics Cacao Powder and tomato paste and cook for another 1 minute, letting the mixture darken and become fragrant.
4. Add the fire-roasted tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced sweet potatoes, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 to 25 minutes, until the sweet potatoes are tender and the chili has thickened. Stir in the black beans and cook for 5 minutes more.
5. Finish with fresh lime juice. Taste and adjust seasoning as needed. If you want thicker chili, stir the masa or cornstarch with a little water until smooth, stir into the chili and cook a few minutes until thickened.
6. Ladle into bowls and top with avocado, cilantro, sliced chilies, and a drizzle of crema or coconut cream.

Nutrition