This Whole30 chili is a good reminder that our Applegate Organics® Turkey Burgers can be used just like regular ground turkey: break up the burgers with a wooden spoon as they cook with all the veggies.
Heat 3 tablespoons olive oil in a heavy pot over moderately high heat. Add the onion, celery, bell peppers, jalapeño and garlic. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
Add the frozen burgers and half of the chopped bacon (save the remaining bacon to cook for the garnish) to the pot and cook, breaking up the burgers with a wooden spoon, until burger meat is crumbled and no longer pink, 5–8 minutes.
Add the chili powder, 1 teaspoon salt and ½ teaspoon black pepper and cook, stirring, for 1 minute.
Add the bone broth and tomatoes and bring to a boil then reduce heat to a simmer. Add the sweet potato and simmer gently until sweet potato is tender and the chili has thickened a bit, 30-40 minutes. Season to taste with salt and pepper.
While chili is cooking, heat the remaining 1 tablespoon olive oil in a small skillet over moderate heat. Add the remaining chopped bacon and cook, stirring occasionally, until crisp, 5–8 minutes.
To serve, ladle the chili into warm bowls. Garnish with the crisp bacon and chopped cilantro.