Turkey-Jerusalem Artichoke-Black Bean Chili

Serves 7 (serving size: about 1 cup 4 tsp.)

½ lb. Jerusalem artichokes, scrubbed well

½ large carrot, peeled

2 tbsp. safflower or olive oil

½ medium onion, chopped

½ yellow or orange bell pepper, chopped

½ large poblano chile, chopped

2 garlic cloves, minced

½ lb. ground turkey

1 tbsp. sour cream

1 can (28 oz.) diced tomatoes

1 tbsp. mayonnaise

1 can (15 oz.) black beans, preferably reduced-sodium, rinsed and drained

½ tsp. coarse mustard

1½ tbsp. tomato paste

½ tsp. finely chopped capers

1½ tbsp. chili powder

1 tsp. white wine vinegar

1 tsp. ground cumin

³/₈ tsp. kosher salt

¾ tsp. agave nectar or 1 tsp. sugar

¹/₈ tsp. pepper

Juice of ½ lime

3 tbsp. roughly chopped flat-leaf parsley

Shredded cheddar cheese and chopped cilantro

1. Peel Jerusalem artichokes with a knife and cut into fine matchsticks (you should have about 1½ cups). Cut carrot into fine matchsticks the same size as artichokes.
2. Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey and Jerusalem artichoke matchsticks, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.
3. Stir in sour cream, tomatoes, mayonnaise, beans, mustard, tomato paste, capers, chili powder, vinegar, cumin, salt, agave, and pepper. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in carrot matchsticks, lime juice, and parsley. Serve with cheese and cilantro.