BY CHEF KATIE MIST

Turkey & Sweet Potato Chili

Our go-to Turkey and Sweet Potato Chili is the ultimate meal as you're navigating perimenopause and menopause. Why? Because it's packed with nutrient dense, whole ingredients that support your whole body. Turkey and beans are loaded with protein Veggies are packed with fiber to help protect muscle, balance blood sugar, and support estrogen metabolism Sweet potato delivers slow energy, potassium, and skin-supporting beta-carotene Onion, garlic and mushrooms support gut health and hormone detox pathways Tomatoes and warming spices bring anti-inflammatory, protective antioxidants Avocado and lime on top add hormone-supportive fats and adrenal-loving vitamin C

Cook Time: 40 minutes | Prep time: 15 minutes | Serves/Serving: Servings = 4

Ingredients

• Extra virgin olive oil for the pot

• 2 pounds ground turkey

• Salt and pepper

• 1 large red onion, cut into about a ⅓” dice

• 1 large sweet potato, cut into about a ⅓” dice

• 8 ounces cremini mushrooms, chopped into about ⅓” pieces

• 4 large cloves garlic, finely chopped

• 3 tablespoons chili powder

• 1 ½ tablespoons ground cumin

• 1 ½ tablespoon dried oregano

• 24 ounces tomato puree

• 1 15-ounce can black beans, rinsed and drained

• 1 15-ounce can kidney beans, rinsed and drained

• 3 cups chicken broth

• 2 teaspoon Sherry vinegar (or red wine vinegar)

• Sliced green onion

• Chopped cilantro

• Diced avocado

• Sliced jalapeno (pickled jalapeno is also delicious!)

• Wedge of lime

Instructions

1. Heat a large pot over medium-high heat for about 5 minutes. When hot, add the olive oil.

2. Add the turkey, season with 2 teaspoons salt and 20 grinds of black pepper.

3. Break up the meat into small chunks with a metal spatula.

4. Brown the turkey for about 15 minutes, stirring occasionally.

5. Stir in onion, sweet potato, another teaspoon of salt and cook until onions are translucent and sweet potatoes begin to become tender, about 10-12 minutes. Turn the heat down if needed to prevent burning.

6. Stir in mushrooms and garlic, cook for about 5 minutes.

7. Stir in chili powder, cumin and oregano, cook for about 1 minute, stirring occasionally.

8. Stir in tomato puree and a teaspoon of salt, cook for about 3 minutes.

9. Stir in beans and chicken broth.

10. Bring to a boil over high heat, then reduce to a simmer and let cook for about 15 minutes.

11. Stir in Sherry vinegar.

12. Taste and add more salt if necessary, add more chicken broth if it begins to get too thick.

13. To serve, spoon into bowls and top with the toppings.

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