Turkey Sweet Potato Chili
This turkey sweet potato chili is smoky, hearty, and full of bold flavor, making it perfect for a weeknight dinner or easy crowd-pleaser recipe. It all comes together in one pot and is ready in just 35 minutes.
Servings: 6 servings
Calories: 234kcal
Ingredients
Spice Mix
- 2 teaspoons salt
- 1 ½ teaspoons black pepper
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Chili
- 1 Tablespoon olive oil
- 1 pound 92–97% lean ground turkey
- ½ cup sweet onion diced
- 1 large green bell pepper diced
- 2 Tablespoons tomato paste
- 1 (14-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 ¾ cups low sodium chicken broth
- 3 cups sweet potatoes chopped
- 1 (14-ounce) can kidney beans drained and rinsed
- 1 package frozen corn
Instructions
- In a small bowl, mix together all the seasonings to make the spice mix. Set aside. (This step is optional, but I find it easier to have the seasoning pre-mixed).
- Heat the oil in a 5-quart or larger pot, like a dutch oven, over medium heat. Once hot, add the ground turkey. Cook for 5 minutes, break apart as it cooks, then add the spice mix blend. Then, add the onion and bell pepper. Continue to cook for another 4-5 minutes, or until the ground turkey is completely cooked through.
- Increase the heat to high. Stir in the tomato paste. Then, add the diced tomatoes, tomato sauce, and chicken broth. Bring to a boil. Add the sweet potatoes. Cover with a lid and cook for 10 minutes.
- Reduce the heat to medium. Add the kidney beans and corn. Let simmer for 10 minutes or until the sweet potatoes are fork tender—this will depend on how large/small the sweet potato pieces are.
- Serve chili warm. Add optional toppings such as chopped cilantro, scallions, shredded cheese, sour cream, cottage cheese and/or avocado slices. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.
Notes
- Make Ahead & Freezing Instructions: Let chili cool completely before freezing. Freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then heat on the stove on medium heat. You can also add the frozen chili to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
- Make It Spicy: For a spicier chili, add chopped jalapeño or cayenne pepper (about ½ teaspoon).
Nutrition
Calories: 234kcal | Carbohydrates: 21g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 975mg | Potassium: 665mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10810IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 3mg
