Turkey Chili

Ingredients

• 2 Tbsp(s) grapeseed oil
• ½ cups (38 gram) leek leaves (dark green parts only), thinly-sliced
• 1 lb(s) lean ground turkey
• 1 Tbsp(s) tomato paste
• 2 cups chicken broth
• 2 cups sweet potatoes, peeled and diced
• 2 medium tennis ball-sized common tomatoes, cored and chopped
• 1 tsp(s) ground cinnamon
• 2 tsp(s) ground paprika
• 1 tsp(s) ground cumin
• 1 tsp(s) ground ancho chili powder
• 1 tsp(s) dried oregano
• ⅛ tsp(s) ground cayenne pepper
• 1¼ cup canned lentils, drained and rinsed
• Salt and Black Pepper

Instructions

1. Heat a Dutch oven or soup pot over medium heat.
2. Add the grapeseed oil and leek leaves.
3. Sauté for 2-3 minutes, until the leeks are bright green, soft, and fragrant.
4. Add the ground turkey, breaking it into crumbles as it cooks.
5. Cook until almost browned, then stir in the tomato paste and cook for 1 minute to enhance the flavor.
6. Stir in the chicken broth, sweet potatoes, tomatoes, cinnamon, paprika, cumin, ancho chili powder, dried oregano, and optional cayenne. Mix well.
7. Increase heat to high and bring the chili to a boil.
8. Reduce heat to medium-low, cover, and simmer for 12-15 minutes or until the sweet potatoes are tender.
9. Stir in the lentils and cook for 2-3 minutes or until the chili is thoroughly heated.
10. Season with salt and freshly cracked black pepper.

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