Active Time
20 Mins
Total Time
50 Mins
Yield
8
Hector Sanchez; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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