Paleo Turkey Sweet Potato Chili

Ingredients

• 2 tsp. + 1 tsp. olive oil
• 1 lb. lean ground turkey
• 1 small green pepper, seeds and stem removed and chopped
• 1 small onion, chopped
• 1 T minced garlic
• 1 T Spike Seasoning
• 1 T chili powder
• 1 tsp. ground Ancho Chiles
• 2 tsp. ground cumin
• 2 cans diced green chiles with juice
• 1 can petite diced tomatoes
• 1 can tomato sauce
• 2 cups homemade beef stock
• 1 large sweet potato, diced into cubes
• 1 T Green Tabasco Sauce, or more, to taste
• Salt and fresh ground pepper to taste

Directions

1. Warm 2 tsp. olive oil in a heavy skillet, then add the ground turkey. Cook it over medium-high heat, breaking it into small pieces as it browns, until the meat is nicely colored and the moisture in the pan has cooked away.
2. Transfer the cooked turkey to a medium-sized soup pot.
3. Pour the other teaspoon of olive oil into the same skillet. Add the chopped green pepper and chopped onion, and cook over medium heat for about 3-4 minutes, until they’ve started to soften.
4. Stir in the minced garlic, Spike Seasoning if you’re using it, chili powder, Ancho chile powder, and ground cumin. Cook the mixture for 1-2 minutes so the spices can wake up a bit.
5. Scrape the pepper, onion, and spice mixture into the soup pot, using a splash of water to loosen anything tasty left in the skillet.
6. Add the diced green chiles with their juice, petite diced tomatoes, tomato sauce, and homemade beef or chicken stock to the pot. Bring the chili to a gentle simmer over low heat.
7. As the chili gets going, peel the sweet potatoes and cut them into cubes about 3/4 – 1 inches square.
8. Stir the sweet potatoes into the chili and let it simmer about an hour. If the chili thickens more than you’d like, add a little water.
9. Taste and adjust with Green Tabasco Sauce, salt, and fresh ground pepper.
10. Serve hot.