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Smoky Chipotle Turkey and Sweet Potato Chili
5 from 93 votes

Smoky Chipotle Turkey and Sweet Potato Chili

This Smoky Chipotle Turkey and Sweet Potato Chili combines ground turkey, sweet potato, red bell pepper, and chipotle pepper in adobo sauce, simmered with chili spices and tomato products. The blend produces a medium-spiced, richly textured chili with smoky heat and mild sweetness, customizable with toppings and spice levels.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 227 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. First peel and chop your sweet potato, chop your bell pepper, then peel and finely chop your shallots. Chop/mince your chipotle pepper.
  2. Measure out remaining ingredients for quick and easy chili assembly.
Instant Pot Instructions
  1. Switch your pressure cooker to the sauté funtion and add 2 tsp oil.
  2. Sauté shallots for 3-5 minutes, until edges are golden and browned.
  3. Next add your ground turkey and cook until medium-rare and browned.
  4. 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!
  5. Switch IP off, then set to HIGH for 9 minutes with lid and vent sealed.
  6. Allow 5 minutes of natural pressure release, then quick release the vent to release the remaining pressure.
  7. 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.
  8. Pile on the toppings and dive on in! This chili is great right away and stellar the next day too!
Stove Top Instructions
  1. Grab a large pot and bring to medium-high heat with 2 TBSP oil.
  2. Brown turkey until medium rare, then add shallots and bell pepper. Cook until softened, approx. 2-3 min.
  3. Add tomato paste, chopped/ minced chipotle pepper in adobo, and spices. Mix well and cook for an additional minute.
  4. Next stir in sweet potato, crushed tomatoes, tomato sauce, and veggie broth.
  5. Bring to a boil then reduce to simmer, stirring occasionally.
  6. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 227

% 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.