Caribbean Turkey and Sweet Potato Chili

This turkey chili is the perfect dish--heartwarming, nourishing, and super fast! It's such a versatile meal, it can be whipped up quickly for any occasion. I like to serve it as a satisfying supper at the end of a busy weekday or hearty lunch for game-day guests. And because it only simmers for 10 minutes, it can be made at the last minute! Take some time any day of the year to enjoy this high-fiber turkey, sweet potato, and black bean stew laced with luscious mango nectar. To round out the meal, I serve it with a side dish of ready-made corn bread.

Caribbean Turkey and Sweet Potato Chili
Start to Finish: 20 minutes
(Makes 4 servings)
1 tablespoon extra-virgin olive oil
1-1⁄4 pounds ground turkey breast
1 teaspoon bottled minced garlic
1 can (15-ounce) reduced-sodium black beans, rinsed and drained
1 can (15-ounce) sweet potatoes, diced
1 can (14.5-ounce) diced tomatoes with green pepper and onion
1 can (14.5-ounce) reduced-sodium chicken broth
1 cup mango nectar or pinapple juice
1 packet (1.25-ounce) mild chili seasoning mix
1⁄2 teaspoon ground allspice
Chopped fresh cilantro (optional)
1. In a large skillet, heat olive oil over medium-high heat. Add ground turkey and garlic to hot oil; cook and stir about 5 minutes or until turkey is cooked through.
2. Add black beans, sweet potatoes, tomatoes, chicken broth, mango nectar, chili seasoning mix, and allspice to cooked turkey; stir to combine. Bring mixture to a boil; reduce heat. Simmer for 10 minutes or until liquid has thickened.
3. Ladle into 4 soup bowls. Garnish with cilantro