Southwest Turkey Sweet Potato Chili

Chili:

• 3 Tbsp olive oil
• 1/2 large red or yellow onion, diced
• 2-3 cloves garlic, minced
• 1 jalapeño or Fresno chili, diced
• 1 sweet potato, peeled and cut in to 1/2-inch pieces (about 1 1/2 cups)
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 (15-oz.) can Fire Roasted diced tomatoes or 2 cups fresh tomatoes, seeded and diced
• 1 (14.5 oz.) can spicy chili beans (such as Joan of Arc)
• 2 1/2 cups rotisserie turkey, shredded
• 1 1/2 tsp dried oregano
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp dried marjoram leaves
• 1/2 tsp salt
• 1/2 tsp pepper
• Hot pepper flakes, to taste
• 16 oz. chicken broth
• 1 cup fresh corn cut off the cob, or substitute 1 1/2 cups frozen corn, thawed and drained

Toppings:

• sour cream, cheddar cheese, avocado slices, extra sliced jalapeños, fresh cilantro (if desired)

Heat oil in an 8-quart stock pot for 1 minute on medium heat. Add onions, garlic and jalapeno pepper and sauté for 3-5 minutes. Add sweet potatoes and bell peppers and sauté for another 5-6 minutes. Add tomatoes, chili beans, turkey and all seasonings. Combine and cook for 2-3 minutes, then add chicken broth. Bring to a boil, then reduce to a simmer. Cook 20-30 minutes or until sweet potato and veggies are cooked and tender. Add corn in the last 10 minutes of cooking time. Serve with desired toppings!