Step 1

Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and bell pepper. Cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.

Step 2

Add in the ground turkey and cook, breaking it up with a wooden spoon, for about 5 minutes, until no longer pink and cooked through.

Step 3

Stir in the sweet potato, tomatoes, black beans, broth, chipotle peppers, chili powder, cumin, cinnamon and salt. Increase the heat and bring the mixture to a simmer.

Step 4

Continue to simmer gently, adjusting the heat as needed and stirring occasionally, for about 30 minutes, until the chili has thickened and the sweet potatoes are tender (if you find your chili getting too thick, add in some extra broth a little at a time). Remove from the heat.

Step 5

Transfer 1 ½ to 2 cups of the chili to a blender and process until pureed. {Be careful while doing this - there will be hot steam! If needed, add in a splash of broth to get it going in the blender.}

Step 6

Stir the blended mixture back into the rest of the chili, then taste and season with additional salt as needed. Serve as desired!