Smoky Chipotle Turkey and Sweet Potato Chili
User Reviews
5.0
93 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
227 kcal
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Course
Main Course
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Cuisine
American
Smoky Chipotle Turkey and Sweet Potato Chili
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This uber easy and crazy flavorful smoky chipotle turkey and sweet potato chili recipe has both pressure cooker and stove top instructions!
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Ingredients
- 1 lb ground turkey
- 1-2 tsp olive or avocado oil
- 2 shallots
- 1 chipotle chile pepper in adobo sauce
- 1 sweet potato
- 1 red bell pepper
- 1 TBSP chili powder
- 1 TBSP ground cumin
- ½ tsp dried oregano
- ½ tsp smoked paprika
- 1/4-1/2 tsp cayenne pepper or to taste
- 1 TBSP tomato paste
- 1 cup crushed tomatoes
- 1 cup canned tomato sauce
- 1 cup vegetable broth
- salt and pepper to taste*
TASTY TOPPINGS - choose your favorites!
- fresh diced jalapeño
- fresh cilantro
- Sour Cream or Greek yogurt
- grated cheddar cheese
- minced red onion
- corn chips
- Sliced or diced avocado
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Instructions
- First peel and chop your sweet potato, chop your bell pepper, then peel and finely chop your shallots. Chop/mince your chipotle pepper.
- Measure out remaining ingredients for quick and easy chili assembly.
Instant Pot Instructions
- Switch your pressure cooker to the sauté funtion and add 2 tsp oil.
- Sauté shallots for 3-5 minutes, until edges are golden and browned.
- Next add your ground turkey and cook until medium-rare and browned.
- Add remaining chili ingredients: sweet potato, red bell pepper, chipotle pepper in adobo, chili powder, cumin, oregano, paprika, cayenne pepper, tomato paste, crushed tomatoes, tomato sauce, and veggie broth. I saved some of the bell pepper for topping my chili, feel free to do the same if you'd like!
- Switch IP off, then set to HIGH for 9 minutes with lid and vent sealed.
- Allow 5 minutes of natural pressure release, then quick release the vent to release the remaining pressure.
- Allow a spoonful to cool, give it a taste, and adjust spices if needed. You may also season with salt and pepper to taste if desired. I didn't add any since my broth and tomatoes had enough salt to carry the dish.
- Pile on the toppings and dive on in! This chili is great right away and stellar the next day too!
Stove Top Instructions
- Grab a large pot and bring to medium-high heat with 2 TBSP oil.
- Brown turkey until medium rare, then add shallots and bell pepper. Cook until softened, approx. 2-3 min.
- Add tomato paste, chopped/ minced chipotle pepper in adobo, and spices. Mix well and cook for an additional minute.
- Next stir in sweet potato, crushed tomatoes, tomato sauce, and veggie broth.
- Bring to a boil then reduce to simmer, stirring occasionally.
- Cook until sweet potato is fork-tender and the chili has thickened, approx. 25 minutes.
Notes
- Recipe yields 2 large bowls or 4 smaller sides.
- As written, the chili is medium. Add a little less cayenne pepper for a mild cup of chili or add extra chipotle and cayenne for a spicy pot of fire! Let your tastebuds be your guide here, you can always add more at the end so play it safe with the recipe as written and then add any extras you desire afterwards. Enjoy!
- Feel free to adjust the consistency of the chili to your liking. As written it's perfectly thick and full of delicious texture, but can be thinned with a little broth or tomato sauce if desired! If you add a lot of extra liquid, consider amping up the spices a bit to compensate. Craving beans in your chili? Feel free to add them!
- A Note on Salt and Pepper :: I leave salting the dish to the end to prevent over-seasoning. Depending on the brand and type of broth, tomatoes, and beans that you use, the sodium content will vary. I used low sodium broth, regular organic canned tomatoes, and didn't salt my chili.
- Pressure cooker recipes always leave out the details so here's a breakdown of what you can expect time-wise: About 13 minutes to come to pressure plus 9 minutes cook time and 5 or so to release pressure. You won't need to be anywhere near your kitchen for this all to partake, the Instant Pot will handle it all! So fabulous right?
- Instant Pot
- Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
19g
(6%)
Protein
29g
(58%)
Fat
4g
(6%)
Cholesterol
62mg
(21%)
Sodium
847mg
(35%)
Potassium
967mg
(28%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
6935IU
(139%)
Vitamin C
50.8mg
(56%)
Calcium
65mg
(7%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 4g | 6% |
| Cholesterol | 62mg | 21% |
| Sodium | 847mg | 35% |
| Potassium | 967mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 6935IU | 139% |
| Vitamin C | 50.8mg | 56% |
| Calcium | 65mg | 7% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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