Description
This Turkey Sweet Potato Chili is a hearty, flavorful dish that combines lean ground turkey with sweet potatoes, kidney beans, and a blend of aromatic spices. Slow-cooked to perfection, it delivers a comforting meal perfect for family dinners or meal prep, packed with protein and wholesome ingredients.
Ingredients
Scale
Seasoning Blend
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Chili
- 2 Tablespoons extra virgin olive oil
- 2 pounds (907g) 92–97% lean ground turkey
- 2 (14-ounce) cans petite diced tomatoes, drained
- 1 (7- or 8-ounce) can tomato sauce
- 2 Tablespoons tomato paste
- 2 cups (480ml) reduced-sodium chicken broth
- 1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)
- 1/2 cup (65g) diced yellow onion
- 1 large green bell pepper, diced
- 1 (14-ounce) can (drained and rinsed) or 1 package of frozen corn
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 small jalapeño, minced (seeds removed)
Instructions
- Make the seasoning blend: In a small bowl, mix together all the seasonings until well combined. Set aside for later use.
- Brown the turkey: Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the ground turkey. Cook and stir for 4 minutes to begin browning, then add 2 tablespoons of the seasoning blend. Continue stirring and breaking up the meat for another 4 to 5 minutes, until the turkey is fully cooked through and nicely browned.
- Make the chili: Transfer the cooked turkey to a 6-quart or larger slow cooker. Add the drained diced tomatoes, tomato sauce, tomato paste, chicken broth, diced sweet potato, yellow onion, green bell pepper, corn, kidney beans, minced jalapeño, and the remaining seasoning blend. Stir everything thoroughly to combine all ingredients evenly.
- Slow cook the chili: Cover the slow cooker and cook on low heat for 7 hours or on high heat for 4 hours to allow the flavors to meld and the sweet potatoes to soften.
- Serve and store: Serve the chili warm and top with optional garnishes like chopped cilantro, green onions, shredded cheese, sour cream, or avocado slices as desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Reheat gently in the microwave or on the stovetop before serving again.
Notes
- Remove seeds from jalapeño for mild heat, or add seeds if you prefer spicier chili.
- Use lean ground turkey to keep the chili lower in fat and calories.
- If you don’t have a slow cooker, you can simmer the chili on the stovetop over low heat for about 1.5 to 2 hours, stirring occasionally, until sweet potatoes are tender.
- For a vegetarian version, substitute turkey with plant-based crumbles and use vegetable broth instead of chicken broth.
- Leftover chili freezes well; portion into airtight containers and freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 260
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
