Description
This wholesome Turkey Sweet Potato Chili is a flavorful and hearty dish perfect for a cozy meal. Combining lean ground turkey, tender sweet potatoes, fire-roasted tomatoes, and a blend of aromatic spices, this chili offers a nutritious twist on a classic comfort food. It simmers slowly on the stovetop to develop rich flavors and can be topped with your choice of shredded cheese, green onions, sour cream, jalapeños, or avocado for an extra burst of taste.
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
Spices
- 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
- Prepare the base vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and diced red bell pepper. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the ground turkey: Add the 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 lightly with kosher salt and black pepper to taste.
- Toast the spices: Stir in 2 tablespoons of chili powder, ground cumin, smoked paprika, and dried oregano. Cook the mixture for 1 minute to toast the spices and release their aromas.
- Add main ingredients: Pour in the fire-roasted tomatoes with their juices, the rinsed and drained kidney beans, diced sweet potato cubes, and chicken broth. Stir everything to combine evenly.
- Simmer the chili: Bring the mixture to a boil. Then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. Stir occasionally as it simmers, until the sweet potatoes are tender and the chili has thickened. Taste and adjust seasoning by adding additional chili powder (usually total 2 1/2 tablespoons) and salt if needed.
- Serve: Ladle the chili into bowls and add your preferred toppings such as shredded cheese, green onions, sour cream or plain Greek yogurt, jalapeño slices, or avocado slices. Enjoy warm.
Notes
- You can substitute black beans for kidney beans if preferred.
- Adjust chili powder quantity according to your desired heat level.
- Leftover chili tastes even better the next day as flavors meld.
- For a vegetarian version, omit turkey and use vegetable broth.
- Sweet potatoes add a subtle sweetness and extra nutrients to the chili.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
