Turkey and Sweet Potato Chili

From the garden

• 1½ lb sweet potatoes, peeled and cut into 3/4-inch cubes · about 2 large
• 1 large onion, chopped
• 1 large poblano or sweet pepper, seeded and chopped
• 3 cloves garlic, minced
• ½ cup cilantro, chopped (optional)

From the pantry

• 1 lb ground turkey
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• 2 tbsp tomato paste
• 1 can canned diced tomatoes · 28 oz
• 1 can canned black beans, drained and rinsed · 15 oz
• 2 cups chicken stock
• 2 tbsp olive oil
• 1 lime, cut into wedges
• ½ cup sour cream (optional) · for serving
• salt · to taste
• black pepper · to taste

1. Heat the olive oil in a large Dutch oven over medium-high. Add the ground turkey with a good pinch of salt and cook, breaking it into crumbles, 5–6 minutes until no pink remains and it starts to brown at the edges (165°F).
2. Add the onion and pepper and cook 4–5 minutes until softened. Stir in the garlic, chili powder, cumin, oregano, and cinnamon and cook 1 minute, until the spices smell toasty. Add the tomato paste and stir it around the bottom of the pot for another minute to darken it.
3. Add the sweet potato cubes, canned tomatoes with their juice, and the stock. Bring to a boil, then lower to a steady simmer, cover partway, and cook 20 minutes, stirring once or twice so nothing sticks.
4. Stir in the black beans and simmer uncovered 8–10 minutes more, until the sweet potato is tender when pierced but still holds its shape and the chili has thickened. Crush a few cubes against the side of the pot if you like a thicker body.
5. Taste and season with salt and pepper. Ladle into bowls and finish with cilantro, a squeeze of lime, and a spoonful of sour cream for anyone who wants it. Cornbread on the side is the obvious move.