Black Bean, Turkey and Sweet Potato Chili

My favorite vegan black bean chili from a cafe I'd g to often in college had different root vegetables in it. So when I had a few sweet potatoes lying around my kitchen, I decided to throw them in my chili yesterday and see what happened.  

I started with this awesome chili recipe from my friend Amber's blog and tweaked it just a bit.  This is what I ended up with, perfect for a crisp fall day.

Black Bean, Turkey and Sweet Potato Chili
1 yellow onion
20oz ground turkey breast (or leave it out for a vegan version)
2 large sweet potatoes, peeled and chopped1 28oz can diced tomatoes
1 160z can tomato sauce
1 4.5oz can chopped green chilies
1 15oz can garbanzo beans, undrained
2 15.5 oz cans black beans, undrained
1 15.5oz can small red beans, undrained
2 TBS chili powder (or a little more!)

Brown turkey and onion at the bottom of a large dutch oven or large pot until cooked through.
Add the sweet potato,  beans, chilies, garbanzos, tomatoes, tomato sauce, and chili powder, mixing well.
Simmer on medium-low for 45 minutes to an hour, make sure the sweet potato is cooked. 

Garnish however you like. I recommend avocados, cilantro and/or  Beecher's Flagship. Jason insists chili must be served with sour cream. 

Serves 12 people, or in my case multiple servings over the corse of 18 hours for 4 people. 

FYI, I think this chili tastes even better heated up the next day.