Anything goes, sweet potato chilli

This one of my favourite ways to make chilli. Sometimes I throw in some green beans, quinoa, kale, butternut squash or pumpkin purée - what ever I have joking around in my cupboard or fridge. The beauty of soup and chilli is that you really can't mess it up; experiment with different veggies and spices and see what you come up with!

Ingredients

1 pound lean ground turkey
1 medium sweet onion, chopped
1 green bell pepper, chopped
3 garlic cloves, chopped
1 1/2 tbsp chili powder
1 tsp ground oregano
1 tbsp ground cumin
1 tsp ground cinnamon
1 tsp salt
2 tsp unsweetened cocoa powder
1 tsp black pepper
2 15 oz. cans Rotel Tomatoes
1 14.5 oz. can Hunt's Fire Roasted tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1/4 cup jalapeno peppers (add less or more depending on your taste)
1 large sweet potato (about 10 oz.), peeled and cut into 1/4 in. pieces


Directions:
Instructions

In a medium skillet over medium heat, cook ground turkey until brown.

Drain turkey and set aside.

In a slow cooker, combine the bell pepper, onion, garlic, chili powder, oregano, cocoa, cinnamon, cumin, jalapenos, salt, and pepper.

Next, add the beans and tomatoes with their liquid, and sweet potato.

Stir all ingredients together.

Cover with lid and cook on high for 4 hours or on low for 7 hours.

Sweet potatoes should be tender and the chili will have thickened up while cooking.

Top with Fat free Greek yogurt or any other additional toppings and serve.