I developed this recipe while working as a private chef at a ski resort in Park City, Utah. I needed a chili recipe with no red meat that came together quickly, and that was hearty and delicious for tired, hungry skiers coming off the slopes. And this one hit all the marks!
Of course you don't need to be at a ski resort to enjoy this one. A bowl of this on a cold Bay Area night is everything I need.
Note: I think that this could also come together nicely in a slow-cooker or pressure cooker but I haven't tested that yet. If you do let me know in the comments below!
Heat oil in dutch oven, or large soup pot, over medium heat. Add in onion, garlic, bell pepper and celery. Sauté for 5-7 min, or until soft.
Move vegetables to the side (or remove them from pan) before you add in ground turkey. You want to make sure the ground turkey has direct contact with the hot bottom of the pan to get the browning effect. Let the turkey cook, undisturbed, for about 2 min on one side. Then stir, cooking until turkey is browned on all sides.
Add in spices: chili powder, cumin, paprika, cayenne and salt. Cook for 1-2 min, or until you smell the aromatics. Add in tomato paste and cook for another minute. Add back in vegetables if you removed them.
Add sweet potato, crushed tomatoes and water. Bring pot to a low boil, and then reduce to a moderate simmer. Cook, stirring occasionally, for 35 min. Add in black eyed peas, drained of their liquid, and kale. Cook for another 10 min.
Taste, and adjust for salt and seasonings.
At this point I like to add in a pat of butter for extra richness, but this is an optional, decadent touch and by no means necessary.
Serve hot, with desired toppings.