Smoky Chipotle Turkey and Sweet Potato Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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
Description
The chili begins by sautéing shallots until browned, then browning ground turkey for a flavorful base. Chopped sweet potato and bell pepper add body and sweetness, while chipotle in adobo infuses smoky, spicy notes. A mix of chili powder, cumin, oregano, smoked paprika, and optional cayenne pepper layers complex flavors. Tomato paste, crushed tomatoes, tomato sauce, and vegetable broth create a thick, savory sauce.
The chili is cooked under pressure in an Instant Pot for 9 minutes, followed by natural and quick pressure release. This method tenderizes ingredients quickly while melding flavors deeply. The finished chili offers a balance of smoky heat, hearty vegetables, and lean protein, with a thick, chunky texture.
Serve with optional toppings like fresh jalapeño, cilantro, sour cream, cheddar, red onion, corn chips, or avocado for varied taste and textures. Adjust spice level by modifying chipotle and cayenne amounts. The chili can be thinned with broth or tomato sauce if a looser consistency is desired, with seasoning adjustments to maintain flavor.
This recipe yields enough for two large bowls or four smaller servings, suitable for a comforting meal or side dish.
Ingredients
- 1 lb ground turkey
- 1-2 tsp olive oil or avocado oil
- 2 shallot
- 1 chipotle chile pepper in adobo sauce
- 1 sweet potato
- 1 red bell pepper
- 1 TBSP chili powder
- 1 TBSP cumin ground
- ½ tsp oregano dried
- ½ tsp smoked paprika
- 1/4-1/2 tsp cayenne pepper or to taste
- 1 TBSP tomato paste
- 1 cup crushed tomatoes
- 1 cup tomato sauce canned
- 1 cup vegetable broth
- salt to taste
- black pepper to taste
TASTY TOPPINGS - choose your favorites!
- jalapeno pepper fresh, diced
- cilantro fresh
- sour cream or Greek yogurt
- cheddar cheese grated
- red onion minced
- corn chips
- avocado sliced or diced
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
- Adjust the cayenne and chipotle peppers to control chili heat; add extra at the end to suit your taste.
- If you prefer a thinner chili, add more broth or tomato sauce, and increase spices accordingly to maintain flavor.
- Beans can be added if desired for extra texture and protein.
- Add salt at the end to avoid over-seasoning since ingredients like broth and canned tomatoes vary in sodium.
- The Instant Pot cooking includes about 13 minutes to reach pressure, 9 minutes cook time, and 5 minutes for pressure release.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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