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Turkey Sweet Potato Chili Recipe

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3.9 from 4 reviews

This hearty Turkey Sweet Potato Chili is a flavorful and nutritious twist on classic chili. Made with lean ground turkey, fire-roasted tomatoes, kidney beans, and tender sweet potatoes, it's a perfect one-pot meal that's comforting and packed with protein and fiber. Spiced with chili powder, cumin, smoked paprika, and oregano, this chili offers a balanced depth of flavor. Ideal for a family dinner or meal prep, it can be easily customized with your favorite toppings such as shredded cheese, green onions, or avocado.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 red bell pepper, cored, seeded, and small-diced
  • 3 garlic cloves, minced
  • 1 pound ground turkey
  • Kosher salt and black pepper, to taste
  • 2 (14.5 oz) cans fire roasted tomatoes
  • 1 (15 oz) can kidney beans, rinsed and drained (can use black beans)
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups)
  • 1 cup chicken broth
  • 2-3 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano

Optional Toppings

  • Shredded cheese
  • Thinly sliced green onion
  • Sour cream or plain Greek yogurt
  • Jalapeño slices
  • Avocado

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and red bell pepper, cooking and stirring occasionally until softened, about 4 to 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Cook Turkey: Add ground turkey to the pot. Break it up with a wooden spoon and cook until browned and cooked through, about 5 to 7 minutes. Season with kosher salt and black pepper to taste.
  3. Toast Spices: Stir in 2 tablespoons chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute to toast the spices and enhance their aroma.
  4. Add Remaining Ingredients: Add fire-roasted tomatoes with their juices, rinsed kidney beans, diced sweet potato, and chicken broth to the pot. Stir well to combine all ingredients.
  5. Simmer Chili: Bring the chili to a boil, then reduce heat to low. Cover and simmer gently for 30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened. Taste and adjust seasoning by adding additional chili powder (up to 2 1/2 tablespoons total) and salt as desired.
  6. Serve and Garnish: Ladle the chili into bowls and serve warm. Top with your choice of shredded cheese, green onions, sour cream or Greek yogurt, jalapeño slices, or avocado for added flavor and texture.

Notes

  • You can substitute black beans for kidney beans if preferred.
  • Adjust chili powder to your desired heat level; start with 2 tablespoons and increase as desired.
  • For a spicier chili, add jalapeño slices or hot sauce as a topping.
  • Leftovers keep well in the fridge for up to 4 days and also freeze nicely for up to 3 months.
  • Use lean ground turkey to reduce fat content.
  • For a vegetarian version, omit the turkey and add extra beans or vegetables.

Find it online: https://cozyplatter.com/turkey-sweet-potato-chili-recipe/