Turkey Sweet Potato Chili Recipe
Introduction
This Turkey Sweet Potato Chili is a comforting and nutritious twist on classic chili, featuring tender ground turkey and sweet potatoes in a flavorful tomato base. It’s a hearty, warming dish that’s perfect for cozy evenings and packed with protein and fiber.
Ingredients
- 1 tbsp olive oil
- 1/2 sweet onion, diced
- 5-7 cloves garlic, minced
- 1 lb ground turkey
- 28 oz petite diced tomatoes (canned)
- 16 oz tomato sauce (canned)
- 1/2 cup chicken broth
- 1 large sweet potato, 1-inch cubed (~12 oz)
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tbsp granulated sugar
- 1 cup frozen corn
- Salt to taste
- Black pepper to taste
Instructions
- Step 1: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for 1-2 minutes until fragrant.
- Step 2: Add ground turkey to the pot, breaking it up if clumped. Season with a pinch or two of salt and black pepper. Cook until turkey is no longer pink.
- Step 3: Stir in diced tomatoes, tomato sauce, chicken broth, cubed sweet potatoes, chili powder, smoked paprika, ground cumin, and sugar. Bring the mixture to a boil, then reduce heat to medium and simmer for 15 minutes until sweet potatoes are tender.
- Step 4: Add frozen corn and increase heat to medium-high until the chili comes to a boil again. Adjust salt and pepper to taste, then remove from heat.
- Step 5: Ladle chili into bowls and garnish with chopped cilantro, shredded cheddar cheese, and sliced avocado as desired. Enjoy warm.
Tips & Variations
- For a spicier chili, add a pinch of cayenne pepper or chopped jalapeños alongside the chili powder.
- You can substitute ground turkey with ground chicken or lean ground beef for different flavors.
- Swap frozen corn for fresh corn when in season for added sweetness and texture.
- To make it vegetarian, omit the turkey and increase the beans or add extra vegetables like bell peppers and zucchini.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes work fine, but sweet potatoes add a natural sweetness that balances the chili spices nicely.
Is this chili gluten-free?
Yes, all the ingredients used are naturally gluten-free, but always check canned products for any added gluten-containing ingredients.
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Turkey Sweet Potato Chili Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A hearty and flavorful Turkey Sweet Potato Chili, combining lean ground turkey with sweet potatoes, diced tomatoes, and a blend of warming spices. This comforting chili is perfect for a nutritious meal with a delightful balance of protein, fiber, and vitamins.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1/2 sweet onion, diced
- 5–7 cloves garlic, minced
- 1 lb ground turkey
- 28 oz petite diced tomatoes, canned
- 16 oz tomato sauce, canned
- 1/2 cup chicken broth
- 1 large sweet potato (about 12 oz), cubed into 1-inch pieces
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tbsp granulated sugar
- 1 cup frozen corn
- Salt, to taste
- Black pepper, to taste
Garnish
- 1/4 cup cilantro, chopped
- 1/3 cup cheddar cheese, shredded
- 2 avocado, sliced
Instructions
- Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the diced sweet onion and minced garlic and sauté for 1-2 minutes until fragrant and softened.
- Cook turkey: Add the ground turkey to the pot, breaking it up with a spoon. Season with a pinch or two of salt and black pepper. Cook until the turkey is no longer pink and nearly fully cooked.
- Add liquids and spices: Stir in the canned diced tomatoes, tomato sauce, chicken broth, cubed sweet potatoes, chili powder, smoked paprika, ground cumin, and granulated sugar. Mix well.
- Simmer chili: Bring the mixture to a boil, then reduce heat to medium. Let it cook uncovered for about 15 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork.
- Add corn and finish cooking: Add the frozen corn, then increase the heat to medium-high until the chili returns to a boil. Taste and adjust salt and pepper as needed. Remove from heat.
- Serve: Divide the chili into bowls and garnish with chopped cilantro, shredded cheddar cheese, and sliced avocado as desired. Enjoy your warm, nourishing meal!
Notes
- Adjust the amount of chili powder and smoked paprika to suit your preferred spice level.
- Substitute ground turkey with ground chicken or lean beef if preferred.
- For a thicker chili, simmer longer to reduce liquid or add a tablespoon of tomato paste.
- Garnishes like sour cream or jalapeños can also enhance flavor.
- This chili reheats well and can be stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: turkey chili, sweet potato chili, healthy chili, ground turkey recipe, one pot chili, low fat chili
