Ingredients

serves 4 to 6

　　2 1/2 pounds sweet potatoes (4 or 5 potatoes), peeled and cubed

　　Salt

　　4 tablespoons (1/2 stick) butter, cut into pieces

　　2 teaspoons grated orange zest

　　1 cup crème fraîche or sour cream

　　Black pepper

　　Freshly grated nutmeg, to taste (about 1/4 teaspoon)

　　2 tablespoons EVOO (extra-virgin olive oil)

　　2 pounds ground turkey

　　1 large onion, chopped

　　2 small chile peppers, such as Red Fresno, jalapeño, or serrano

　　1 red bell pepper, seeded and chopped

　　2 to 3 large garlic cloves

　　3 tablespoons chili powder, preferably Gerhardt’s brand

　　1 tablespoon sweet smoked paprika

　　1 tablespoon ground cumin, a palmful

　　1 tablespoon ground coriander, a palmful

　　1/2 cup tomato paste

　　2 to 3 cups turkey or chicken stock

　　2 cups shredded sharp yellow cheddar cheese

　　

Step 1

Place the potatoes in a large pot, cover with cold water, and bring to a boil. Salt the water and cook until tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot, then mash with the butter, orange zest, and crème fraîche or sour cream. Season with salt, pepper, and nutmeg to taste.

　　

Step 2

While the potatoes are coming to a boil, heat a chili pot with the EVOO over medium-high to high heat. Add the turkey and brown, breaking up the meat, then add the onion and cook for 2 to 3 minutes while you chop the chile peppers, bell pepper, and garlic. Add the peppers and garlic to the pot, season with the spices, salt, and black pepper, and cook for 8 to 10 minutes more. Stir in the tomato paste for 1 minute, then add the stock and simmer for a few minutes longer to thicken and combine the flavors.

　　

Step 3

Preheat the broiler.

　　

Step 4

Place the chili in a casserole dish, spread the mashed sweet potatoes on top, and cover with the cheddar cheese. Brown under the broiler until golden.

　　Rachael Ray's Look + Cook