Ingredients

• 1 tbsp oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 garlic clove, minced
• 1 lb ground turkey
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp garlic powder
• 2 sweet potatoes, peeled and diced
• 1 15-oz cans black beans
• 1 15-oz can kidney beans
• 1 28-oz can diced tomatoes
• 1 28-oz can crushed tomatoes
• 2 cups chicken broth
• 2 limes, juice
• 1/2 cup sour cream for serving
• 2 tbsp chopped fresh chives for serving

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the onion and bell pepper and cook, stirring often, until they have softened, about 4 minutes. Add the garlic and cook for another 30 seconds. Add the ground turkey and cook, breaking it up with the side of a spoon, until it is no longer pink, about 6 minutes. Stir in the chili powder, ground cumin, and garlic powder and cook for another minute.
Add the sweet potatoes, kidney beans, black beans, crushed tomatoes, diced tomatoes, and chicken broth and stir well to combine. Bring the mixture to a boil, then reduce the heat to medium and allow it to simmer, stirring regularly, for at least 30 minutes or up to 2 hours. Season liberally with salt and pepper.
Enjoy immediately topped with sour cream and chives. Store the leftovers in the refrigerator for up 3 days or in the freezer for up to 6 months.