Sweet Potato-Black Bean Chili

Double batch
2 Tbsp extra-virgin olive oil
2 sweet potatoes, peeled & diced small
2 lg. onions, diced
/8 cloves garlic, minced OR
\1½ Tbsp minced garlic fm a jar
¼ c. chili powder
2 Tbsp ground cumin
1 tsp smoked paprika
(2 c. water)
1 c. pumpkin puree
4 15-oz cans black beans, rinsed
2 14-oz cans diced tomatoes
3 Tbsp lime juice
(20 oz. gr. turkey breast, browned)

Quadruple batch
¼ c. extra-virgin olive oil
3-4 sweet potatoes, peeled & diced small
4 lg. onions, diced
/16 cloves garlic, minced OR
\3 Tbsp minced garlic fm a jar
½ c. chili powder
1/3 c. + 1 tsp ground cumin
2 tsp smoked paprika
2 c. pumpkin puree
(4 c. water)
8 15-oz cans black beans, rinsed
4 14-oz cans diced tomatoes
1/3 c. lime juice
(20 oz. gr. turkey breast, browned)

Heat oil in a dutch oven or large pot over medium-high heat. Add sweet potato, onion; cook, stirring often, until onion begins to soften. Add garlic, chili powder, cumin, smoked paprika; cook, stirring constantly, for 30 seconds. Add water, pumpkin, bring to simmer. Cover, cook at gentle simmer until sweet potato is tender.

Add beans, tomatoes, lime juice (and turkey, if using); return to simmer, stirring often. Reduce heat, simmer until slightly reduced.

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