2-3 lbs Ground Turkey (can add 1 lb of Chorizo for added flavor)
2 Tbsp Bourbon Smoked Paprika, divided
2 Tbsp Bourbon Smoked Chili Powder, divided
Lime Fresco Sea Salt and Applewood Pepper to taste
½ Tbsp each of Garlic and Onion Powder
1 ½ Tbsp Cumin
1 Onion, diced
4 Garlic Cloves, minced
1 Sweet Potato, peeled and diced
1 Tbsp Dried Oregano
1 Tbsp Cinnamon
½ Tbsp Espresso Sea Salt and½ Tbsp Cocoa Cane Sugarmixed
2 Tbsp Chipotle sauce or 2 Chipotles in Adobo
2 cans Petite Diced tomatoes with Green Chilis and juice
3 Cups Low Sodium Chicken Stock
1 can Low Sodium Black Beans, drained and rinsed
Lime wedges, cilantro, avocado- garnish
On medium heat add Rosemary Olive Oiland brown the turkey completely. Season with half the Bourbon Smoked Paprika& Bourbon Smoked Chili Powder. Add Lime Fresco Sea Salt & Applewood Pepper, all the garlic and onion powders, and half of the cumin.
Once the turkey is a deep brown, add the onion and sweet potato. Add the rest of the Bourbon Smoked Paprika, Bourbon Smoked Chili Powder, and cumin. Add in oregano, and cinnamon. Season again as needed with Lime Fresco Sea Salt & Applewood Pepper.
Next, add the Espresso Sea Salt & Cocoa Cane Sugar
When onions are translucent, add chipotle sauce & tomatoes. Stir & add half the stock.
Turn heat to low-simmer and stir, adding liquid as it cooks down.
Once the sweet potatoes are soft, add the black beans and cook until warmed through.