Sweet Potato, Turkey, Quinoa Chili

Sweet Potato, Turkey, Quinoa Chili

1 large sweet potato, peeled and cubed

1, 15 oz. can diced tomatoes, no salt added

2, 15 oz. cans tomato sauce

1 can garbanzo beans/chickpeas,  not drained

1/2 sweet yellow onion, diced

1/2 anise/fennel, diced

3/4 cup

1 1/2, 15 oz. cans re-filled with water

1 Tbs. olive oil

2 tsp. salt

2 tsp. black pepper

1 tsp. chipotle pepper, powdered

1 tsp. red pepper flakes

3 tsp. paprika

1 tsp tarragon

2 tsp. ground mustard

2 tsp. chili powder

2 tsp. Italian seasoning

Add-ons:

Shredded Chedder

Cubed Avocado

Tbs. of nonfat, plain Greek yogurt, if wanted

In large pot, heat olive oil on low (3). Add diced anise/fennel and diced onions. Brown turkey in seperate skillet pan and poor it all in with the other ingredients after caramelizing fennel and onions. Let caramelize for 2 minutes then add all other ingredients and stir until thoroughly mixed. Cover. Cook on low, stirring frequently for 3 hours.