• In a large Dutch oven, brown turkey in oil over medium-high, about 5 minutes. Remove with a slotted spoon. Lower heat slightly; add onion, garlic and 1/2 tsp salt. Cook about 3 minutes. Add spices and toast, stirring, about 1 minute.

  • Stir in tomato paste and chipotle. Return turkey to pot and add beans, chicken stock, sugar and 2 tsp salt. Bring to a simmer and add yam.

  • Cover and cook at a brisk simmer for about 1 hour. Check yams periodically: You want them to crush easily under pressure but not completely dissolve into the chili. Serve warm.


Recipe courtesy Vivian Howard

Nutrition Facts

291 calories; 9 g total fat; 2 g saturated fat; 1123 mg sodium. 28 g carbohydrates; 6 g fiber; 10 g sugar; 26 g protein;