Turkey + Black Bean Chili with Sweet Potatoes

2 sweet potatoes, peeled and cut into 3/4 inch pieces
1/4 cup extra virgin olive oil, divided
course sea salt
1 large yellow onion, diced (about 1 1/2 cups)
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon sweet pimenton
1/2 teaspoon mild chili powder
1 pound ground turkey
28 ounce can whole peeled tomatoes (BPA free)
14 ounce can black beans, rinsed and drained (BPA free)

Preheat the oven to 400 degrees f

Toss the sweet potatoes with 2 tablespoons of the olive oil and spread them out on a parchment-lined baking sheet. Evenly sprinkle with a good pinch of salt and roast, stirring now and then, until soft, about 20 minutes. Set aside.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large heavy-bottomed pot set over medium heat. Add the onion, garlic, cumin, pimenton, chili powder, and a big pinch of salt and cook, stirring now and then, until nice and soft but not too browned, 8-10 minutes. Add the turkey to the pan and cook, stirring now and then to break it up, until its liquid has been released and has evaporated and the meat is nicely browned.

Add the tomatoes and a large pinch of salt to the pot and turn the heat to high. Swish 1/2 cup of water in the tomato can to get all the tomato bits off and add this liquid to the pot, too. Once the mixture comes to a boil, turn the heat to low and let the chili simmer for 20 minutes. Use the back of your wooden spoon to crush the tomatoes as they cook.

Add the beans and the reserved sweet potatoes to the chili and continue to simmer for another 15 minutes.

Source: It's All Good - Gwyneth Paltrow and Julia Turshen