A delicious and hearty chili recipe featuring sweet potatoes and beans, perfect for a cozy meal.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot before adding other ingredients to prevent sticking.
Add the diced onion and sauté until translucent.
Stir frequently to avoid burning the onion.
Add the ground turkey and cook until browned.
Break the turkey into small pieces as it cooks for even browning.
Stir in the minced garlic and diced sweet potatoes, cooking for 5 minutes.
Cut the sweet potatoes into small cubes for faster cooking.
Add the cumin, oregano, salt, and cinnamon, stirring to coat the ingredients.
Toast the spices slightly to enhance their aroma.
Pour in the diced tomatoes and water, bringing the mixture to a boil.
Scrape the bottom of the pot to incorporate any browned bits for extra flavor.
Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Cover the pot partially to retain moisture while allowing some evaporation.
Add the black beans and kidney beans, stirring to combine.
Rinse and drain the beans before adding to remove excess sodium.
Stir in the sliced zucchini and cook for an additional 5 minutes.
Add the zucchini towards the end to keep it slightly firm.
Squeeze in the lime juice and give the chili a final stir before serving.
Taste and adjust seasoning if needed before serving.
Serve the chili hot, garnished with your favorite toppings like sour cream or cilantro.
Pair with crusty bread or tortilla chips for a complete meal.
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