Turkey Chili, Spiced Sweet Potatoes and Prosciutto Shallot Dip

This chili is seriously some of the best I have had. And the dip? You will not be able to keep your hands off of it so you may consider making extra! It has a flavor profiles of a grown up French Onion Dip… the dip you didn’t know you needed.

Turkey Chili

1lb ground turkey
1 TBSP tomato paste
1 onion
2 cloves garlic
1 red bell pepper
1 small jalapeño
1 TBSP oregano
3 chili powder
2 TBSP cumin
12 oz crushed tomatoes
12 oz kidney beans
2 cups chicken broth

1. Heat 2 TBSP olive oil in a heavy bottomed dutch oven or pot to medium heat. Add onion and garlic, stir and add jalapeño.

2. Scrape in tomato paste a cook 5 minutes, stirring to make sure it gets all over the onions and garlic. Add spices and cook 5 more minutes.

3. Place ground turkey in, salt it and cook down until it begins to brown and combine with all onions and spices, 15-20 minutes with lid.

4. Add tomatoes, red bell pepper and broth. Cook 20 more minutes with lid and add beans. Cover and simmer 10 more minutes, season to taste.

5. Serve on sweet potato wedges with yogurt dip.

Sweet Potato Wedges

2 sweet potatoes
2 TBSP olive oil
2 tsp smoked paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp pepper

1. Heat oven to 400 degrees. Slice sweet potatoes into wedges, should be about 6-8 per potato, depending on size.

2. Evenly coat in olive oil and spices.

3. Place in single layer on lined baking sheet. Place in pre-heated oven and cook 40 minutes, flipping once in the middle.

4. Remove from oven and serve hot.

Prosciutto Shallot Yogurt Sauce- Grown Up French Onion Dip

1 cup plain Greek yogurt
1 tsp rice wine vinegar
1 tsp honey
1 TBSP granulated garlic
½ tsp celery seeds
3 pieces prosciutto
½ shallot minced 
Salt

1. Heat a pan to medium high and place prosciutto in, cook for 10 minutes or until crispy. Remove and let cool, then crumble.

2. Combine all ingredients and chill until serving.