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Sweet Potato Turkey Chili 1

Sweet Potato Turkey Chili

This nutrient-packed Sweet Potato Turkey Chili combines lean protein, complex carbohydrates, and a symphony of spices that dance on your palate while supporting your health goals. It's the perfect comfort food for fall without the guilt!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 325 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Wooden Spoon

Ingredients
  

For the base

  • 1½ pounds lean ground turkey 93% lean recommended for optimal texture
  • 2 medium sweet potatoes approximately 1½ pounds, peeled and diced into ½-inch cubes
  • 1 large yellow onion finely diced
  • 2 red bell peppers seeded and chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil

For the seasoning blend

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cinnamon the secret ingredient that enhances the sweet potatoes
  • ¼ teaspoon cayenne pepper adjust according to heat preference
  • salt and freshly ground black pepper to taste

For the liquid base

  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 2 cups low-sodium chicken broth

Instructions
 

  • In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon as it cooks. Season with a pinch of salt and pepper. Cook until no pink remains, about 7-8 minutes. Transfer the cooked turkey to a plate lined with paper towels.
  • In the same pot, add the remaining tablespoon of olive oil. Add the diced onions and cook until translucent, about 4 minutes. Add the bell peppers and continue cooking for another 3 minutes until they begin to soften. Stir in the minced garlic and cook until fragrant, about 30 seconds.
  • Add a splash (about 2 tablespoons) of water to the hot pan and scrape up any browned bits from the turkey.
  • Add all the dried spices (chili powder, cumin, oregano, smoked paprika, cinnamon, and cayenne) to the vegetable mixture and stir constantly for 30 seconds to toast the spices. Add the diced sweet potatoes and stir to coat them thoroughly with the spice mixture.
  • Return the cooked turkey to the pot. Add the fire-roasted tomatoes, tomato sauce, drained and rinsed beans, and chicken broth. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid.
  • Let the chili simmer for 30-35 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork and the flavors have melded beautifully. Taste and adjust seasoning as needed.
  • Serve hot with desired toppings such as Greek yogurt, fresh cilantro, sliced avocado, or a squeeze of lime.

Notes

Possible substitutions:
  • Ground chicken can replace turkey
  • Butternut squash works beautifully instead of sweet potatoes
  • Pinto beans can substitute for kidney beans
  • Vegetable broth can replace chicken broth for a vegetarian version (just add more beans instead of turkey)
Slow cooker alternative: Brown the turkey and sauté the vegetables as directed above, then transfer everything to your slow cooker and cook on low for 4 hours.
Instant Pot method: Use the sauté function to brown the turkey and cook the vegetables, then add remaining ingredients and cook on high pressure for 10 minutes with a 10-minute natural release.

Nutrition

Calories: 325kcalCarbohydrates: 32gProtein: 28gFat: 10gSaturated Fat: 2.5gSodium: 480mgPotassium: 820mgFiber: 9gSugar: 7gVitamin A: 210IUVitamin C: 85mgIron: 25mg
Keyword Turkey Chili, Sweet Potato Chili, Healthy Chili, Fall Recipes, Comfort Food
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