Scarlati Family Kitchen

0 Peel and chop the sweet potatoes into one inch cubes and steam them using either an instant pot or a steamer basket (SEE NOTE BELOW).
1 While the sweet potatoes are steaming, dice the onions and chop the tomatoes and set them both aside. 
2 Heat a dutch oven or large pot on the stovetop over medium heat and add the olive oil and diced onions. Cook the onions, while stirring occasionally for 3-5 minutes until they start to soften and are slightly translucent.
3 Add in the ground turkey, cumin, chili powder, garlic powder, salt and pepper and cook, stirring occasionally, for 5-7 minutes until the turkey is browned and cooked through. 
4 Stir in the chopped tomatoes and chicken broth and reduce the heat to medium low. 
5 Mash or puree the steamed sweet potatoes to the desired consistency and stir them into the chili.
6 Bring the chili to a boil over medium high heat and then reduce the heat to medium low. Simmer for 20-30 minutes until the chili is slightly thickened and the tomatoes are cooked. 
7 Serve topped with sliced avocado if desired.