We have had a lot of rain in SoCal lately, and there is nothing better than a bowl of yummy chili on a cold rainy day! This Chili does have a little spice/smoke element to it. So do adjust the seasoning according to your spice level. Maybe start with half of it, and once you’ve got everything simmering you can taste test and add more accordingly.
Make Smokey Chili Spice Mix
1/4 cup chili powder
2 tbsp smoked paprika
1 tsp cumin
1 tsp cayenne pepper
1/2 tsp red pepper flakes
1 tsp sea salt
1 tsp black pepper Mix together, label and store.
Prep Veggies 1 large white onion. Chopped
4 cloves garlic. Minced
1 jalapeno. Chopped Combine above veggies, label and refrigerate.
1 large golden yam. Peeled, chopped into bite size pieces Store yams separately, label and refrigerate.
1 bunch cilantro chopped Store cilantro separately, label and refrigerate.
Optional toppings: Red onion, cilantro, scallions. Diced for toppings Store together, label and refrigerate.
1 tbsp olive oil
2 lbs lean ground turkey
1 24 oz can diced tomatoes. Drained
1 1/2 cups beef broth
Avocado for topping
Heat a large stock pot over medium heat. Add olive oil. Saute onion, garlic and jalapeno for 5 minutes. Add chopped sweet yams to the pot and cook until soft, about 10 minutes. Add spice mix and stir until combined. Add meat to pot and sauté until fully cooked and slightly browned. Pour in diced tomatoes and bone broth. Stir in cilantro. Bring to a quick boil then reduce to a simmer covered for 20 minutes. Remove cover and simmer until liquid has reduced an inch. Enjoy with all the toppings and extra avocado!!
Stay cozy and enjoy!
Judy and Katie