The rich, earthy flavors of mole both reinvent and simplify this classic Tex-Mex stew for an easy weeknight dinner.
- 1 tablespoon extra-virgin olive oil
- 1lb cooked turkey
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 3 cups chicken stock
- 1 (28oz) can diced tomatoes
- 2 teaspoons Kosher salt, plus more to taste
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 (14oz) can black beans
- Sour cream
- Shredded cheddar cheese
- Chopped cilantro
- Sliced green onions
- Lime wedges
- Tortilla chips
In a Dutch oven, heat the oil over medium-high heat. Add the onion, garlic, and chili powder and sauté until the onions are translucent, 5 to 7 minutes.
Pour in the chicken stock and scrape up any bits from the bottom of the pot. Stir in the tomatoes and their juices, and salt and bring it to a boil. Reduce the heat to medium-low, or as needed to maintain a gentle simmer, and cook for 30 minutes.
Uncover the pot and stir in sweet potatoes and beans. Continue simmering until the potatoes are very tender and the flavors come together, about 30 minutes more. For a thicker chili, leave the pot uncovered at this point, or partially cover for a soupier consistency. Stir in the cooked turkey and heat through.
Taste and adjust the seasoning. Serve the chili with any or all of the optional garnishes and accompaniments.