Serve this flavorful fall soup with corn bread!

Sweet Potato Chili with Turkey

Ingredients

1 pound ground turkey
1 small onion, chopped
2 cups chicken broth
1 — 15 oz. can sweet potato puree (pumpkin can also be used)
1 — 4 oz. can 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 — 15-1/2 oz. can great northern beans, rinsed and drained
Sour cream, fresh cilantro, and sliced red onions

Directions

~In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, five to seven minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.

~Stir in broth, sweet potato puree, chiles, and seasonings. Cook, covered, on low four to five hours. Stir in beans; cook until heated through, about one hour.

~Top with sour cream, cilantro and red onions (if desired).