Fall Turkey Chili with Sweet Potatoes
This hearty chili combines tender, creamy sweet potatoes with ground turkey, simmered in smoky spices and tangy tomatoes. The dish features a rustic texture with tender chunks of sweet potato and browned, flavorful turkey, creating a comforting bowl perfect for busy weeknights.
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Calories: 350kcal
Servings: 4
Equipment
- Large, heavy-bottomed pot
- Sharp chef’s knife
- Measuring Spoons and Cups
- Can Opener
Ingredients
- 2 large sweet potatoes waxy, organic preferred, peeled and diced
- 1 pound ground turkey lean, browned until caramelized
- 1 large yellow onion diced
- 3 cloves garlic smash to release flavor
- 2 tablespoons chili powder smoked preferred
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper adjust to spice tolerance
- 1 can (14.5 oz) diced tomatoes fire-roasted optional
- 1 cup chicken broth or vegetable broth for vegetarian option
- 1 bell pepper bell pepper optional, chopped
- Salt to taste
- Pepper to taste
- Lime for serving squeeze of lime optional, brightens flavors
- Fresh cilantro for garnish handful, chopped optional
Instructions
- Heat the large pot over medium heat and add a splash of oil. When shimmering, add the diced onions and cook until translucent, about 5 minutes, until they turn sweet and fragrant.
- Add the smashed garlic cloves to the pot and cook for 30 seconds, stirring until fragrant but not burnt.
- Push the vegetables to the side and add the ground turkey. Cook until it’s browned and starting to crisp around the edges, about 8–10 minutes, breaking it apart with your spoon as it cooks.
- Stir in the chili powder, smoked paprika, cumin, and cayenne. Cook for 1 minute until the spices become fragrant, coating the meat and vegetables evenly.
- Add the diced sweet potatoes and canned tomatoes to the pot. Pour in the chicken broth and stir to combine everything well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer gently for about 40 minutes, stirring occasionally. The sweet potatoes should be tender and the chili thickened.
- Uncover the pot and season with salt and pepper to taste. Squeeze fresh lime juice over the chili and sprinkle with chopped cilantro if desired, giving it a fresh, bright flavor.
- Serve hot, ladled into bowls, and enjoy this cozy, flavorful chili packed with tender sweet potatoes and smoky-spiced turkey.
Notes
Feel free to customize the spice level and add other vegetables like corn or zucchini. For extra creaminess, stir in a dollop of sour cream or a splash of coconut milk before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 900mg | Sugar: 10g | Vitamin C: 40mg | Calcium: 50mg | Iron: 3mg