Enjoy chili potatoes with turkey, tender vegetables dipped in tomato paste, serve hot.
3 tablespoons olive oil
1 pound ground turkey
1 large red onion, chopped (about 2 cups)
2 medium green bell peppers, seeded and chopped (about 2 cups)
3 cloves garlic, minced (about 1 Tbsp.)
1 large sweet potato, peeled and cut into 1/2-in. cubes (about 1 1/2 cups)
2 tablespoons chopped canned chipotle pepper in adobo sauce
1 tablespoon tomato paste
1 12-oz. bottle Belgian white ale (such as Blue Moon)
3 cups unsalted chicken broth
1 15-oz. cans low-sodium red kidney beans, drained and rinsed
1 teaspoon salt
1 teaspoon smoked paprika
1 tablespoon cider vinegar
Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Add turkey and cook, stirring often, until browned, 5 to 6 minutes. Transfer turkey to a plate, reserving drippings in Dutch oven.
Reduce heat to medium. Add onion, bell peppers, garlic, and remaining 1 tablespoon oil to Dutch oven; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in sweet potato, chipotle, and tomato paste; cook, stirring often, for 1 minute.
Increase heat to high and add ale. Bring to a boil, stirring to loosen browned bits from bottom of Dutch oven. Cook until reduced by half, 2 to 3 minutes. Stir in turkey, broth, kidney beans, salt, and paprika; return to a boil. Reduce heat to medium-low and simmer until liquid has slightly reduced and sweet potato is tender, about 30 minutes. Stir in vinegar.