Turkey Sweet Potato Chili
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
271 kcal
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Course
Main Course
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Cuisine
American
Turkey Sweet Potato Chili
Description
Beginning with sautéed onion and garlic until softened, ground turkey is browned and incorporated with chicken broth, fire-roasted diced tomatoes, kidney beans, and diced sweet potatoes. A blend of chili powder, cumin, paprika, and optional cayenne spice the pot. Simmering the mixture allows the sweet potatoes to soften and flavors to meld, creating a rich chili with contrasting textures from meat, beans, and tender vegetables.
The savory and slightly sweet base pairs well with toppings like cheddar cheese, avocado, sour cream, Greek yogurt, cilantro, and scallions, adding creaminess and freshness to each bowl. This chili can serve as a comforting main dish any time of year and lodges well in meal rotation due to its flexible seasoning and ingredients.
Adjustments to sweet potato quantity and spice levels make the chili adaptable to taste preferences. The recipe accommodates variations in turkey and sweet potato amounts without affecting the outcome significantly.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 pound ground turkey
- 1 cup chicken broth
- 1 (28 ounce) can diced tomatoes with juices, fire-roasted
- 1 (14 ounce) can red kidney beans drained
- 1 pound sweet potato peeled & diced, see note
- 2 tablespoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional
- salt to taste
- black pepper to taste
- cheddar cheese optional, to taste, toppings, etc
- cilantro
- avocado
- sour cream
- Greek yogurt
- scallions
Instructions
- Add the oil to a soup pot and sauté the onion over medium-high heat for 5 minutes.
- Add the garlic and ground turkey to the pot and cook, breaking the meat up with your spoon and stirring occasionally, for 5 minutes or until the turkey turns white on the outside.
- Add the remaining ingredients except for salt & pepper. Give it a good stir.
- Increase the heat and bring the chili to a boil. Once it's bubbling, reduce the heat to medium and cover the pot with the lid slightly open. Let it cook for 15-25 minutes or until the sweet potatoes have softened (depends how big you cut the pieces). I like to give it an occasional stir.
- Season with salt & pepper if needed and serve with desired toppings.
Notes
- Choose sweet potatoes by weight rather than number; about 1 pound was used here.
- Cut sweet potatoes into roughly 1-inch pieces, smaller cuts will cook faster.
- Smoked or hot paprika may substitute regular paprika for a different flavor profile.
- The chili is flexible; adjust turkey and sweet potato quantities or spice levels to your preference.
- This recipe is included in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 455mg | 19% |
| Potassium | 714mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 6921IU | 138% |
| Vitamin C | 6mg | 7% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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