• Peel, then cut sweet potatoes into 1/2-inch pieces.
• Add sweet potatoes, half the Mexican Seasoning and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet.
• Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.

• Meanwhile, drain beans, reserving canning liquid.

• Heat a large pot over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then turkey.
• Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
• Add remaining Mexican Seasoning and Tex-Mex paste. 
• Cook, stirring often, until fragrant and well combined, 1-2 min.
• Season with pepper.

• Add broth concentrate, beans, crushed tomatoes and 1/2 cup (1 cup) canning liquid. (TIP: Use less liquid if you prefer a thicker chili!)
• Reduce heat to medium-low. Simmer, stirring occasionally, until chili thickens slightly, 6-9 min.
• Season with salt and pepper, to taste.

• Stir sweet potatoes into chili.
• Divide chili between bowls. Top with cheese.
• Dollop sour cream over top.

If you've opted to get ground turkey, cook it in the same way the recipe instructs you to cook the ground beef.