Turkey chile is my favorite go-to family dinner, topped off with tortilla chips, cheese, green onions and sour cream. I love the endless versatility, possibilities that go with the seasonal flow. This time I made it with Northern California sweet potatoes, but as the warm summer days produce sweet red bell peppers, I’ll swap those in. I always use organic black beans in my chile, but my friend and cooking partner, Stephanie, insists that no chile is complete with any less than three beans; black, kidney and pinto. I’m a big fan of a limey hit of fresh cilantro, stirred in at the end.

As you can see, my turkey chile is so popular that I make it in 4-cup containers, ready to deliver hearty, delicious comfort to friends who need a quick, nutritious dinner on the fly. All they need is their favorite chile toppings, and dinner is served.

Turkey, Black Bean and Sweet Potato Chile
Serves 6-8

Olive oil
1 onion, diced
2 red bell peppers, diced
2 garlic cloves, chopped
4 large carrots, peeled and sliced
2 tablespoons chile powder
1 tablespoon cumin
2 teaspoons ground coriander
Kosher salt & fresh ground pepper
1 pound lean ground turkey
4 cups cooked black beans, rinsed and drained
2 cups peeled and diced sweet potatoes
2 cups chicken stock
1 22-ounce can diced tomatoes
1/2 cup cilantro leaves, roughly chopped
Toppings such as cheese, sour cream, avocado, salsa, chips, green onions or hot sauce

In a large pot, heat olive oil, and add onion, peppers, garlic and carrots. Cook vegetables until slightly browned and soft, then add chile powder and cumin. Stir with vegetables and cook for 2 minutes. Add the ground turkey, salt and pepper, and stir, breaking up the meat into small pieces and cooking until browned. Add the black beans, sweet potatoes, chicken stock, and the tomatoes with their juices and cook until liquid reduces and the potatoes are tender, about 20 minutes. Stir in cilantro, season with additional salt and pepper if needed, and serve with desired toppings.