1 medium sweet potato, peeled and cut into 1 inch cubes
1 red bell pepper, seeds removed, diced
1– 15 oz can fire roasted diced tomatoes
1– 15 oz can tomato sauce
1– 15 oz can kidney beans, drained and rinsed
1 c chicken broth, more as needed
1 1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp red pepper flakes
Salt + Pepper, to taste
Shredded cheese, optional
Fritos (I love the ones at Trader Joe’s!)
Heat oil in a large dutch oven or stock pot over medium high heat. Add turkey and cook, breaking up with the back of your spoon until fully cooked through.
Add onion and garlic and cook another 3-4 minutes, until onion is soft.
Now add in sweet potato, bell pepper, diced tomatoes, tomato sauce, kidney beans, broth, and all spices. Stir it up then bring to a boil, reduce heat, and simmer with the lid on for 20-25 minutes, until potatoes are tender.
Serve in bowls topped with avocado, sliced green onion, and jalapeño.