Sweet Potato Chili With Turkey

• 1 pound ground turkey
• 1 small onion, chopped
• 2 cups chicken broth
• 1 can (15 ounces) sweet potato puree or canned pumpkin
• 1 can (4 ounces) chopped green chiles
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• Sour cream, fresh cilantro and sliced red onions, optional

1. In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.
2. Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions.
3. Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

ground turkey, onion, chicken broth, puree, green chiles, chili powder, garlic, ground cumin, curry powder, oregano, salt, great northern beans, sour cream

Taken from www.tasteofhome.com/recipes/sweet-potato-chili-with-turkey/ (may not work)