• First peel and chop your sweet potato, chop your bell pepper, then peel and finely chop your shallots. Chop/mince your chipotle pepper.
• Measure out remaining ingredients for quick and easy chili assembly.

Instant Pot Instructions

• Switch your pressure cooker to the sauté funtion and add 2 tsp oil.
• Sauté shallots for 3-5 minutes, until edges are golden and browned.
• Next add your ground turkey and cook until medium-rare and browned.
• Add remaining chili ingredients: sweet potato, red bell pepper, chipotle pepper in adobo, chili powder, cumin, oregano, paprika, cayenne pepper, tomato paste, crushed tomatoes, tomato sauce, and veggie broth. I saved some of the bell pepper for topping my chili, feel free to do the same if you'd like!
• Switch IP off, then set to HIGH for 9 minutes with lid and vent sealed.
• Allow 5 minutes of natural pressure release, then quick release the vent to release the remaining pressure.
• Allow a spoonful to cool, give it a taste, and adjust spices if needed. You may also season with salt and pepper to taste if desired. I didn't add any since my broth and tomatoes had enough salt to carry the dish.
• Pile on the toppings and dive on in! This chili is great right away and stellar the next day too!

Stove Top Instructions

• Grab a large pot and bring to medium-high heat with 2 TBSP oil.
• Brown turkey until medium rare, then add shallots and bell pepper. Cook until softened, approx. 2-3 min.
• Add tomato paste, chopped/ minced chipotle pepper in adobo, and spices. Mix well and cook for an additional minute.
• Next stir in sweet potato, crushed tomatoes, tomato sauce, and veggie broth.
• Bring to a boil then reduce to simmer, stirring occasionally.
• Cook until sweet potato is fork-tender and the chili has thickened, approx. 25 minutes.