Ultimate Sweet Potato Turkey Chili
This Sweet Potato Turkey Chili is a hearty and flavorful dish that combines the sweetness of sweet potatoes with the savory taste of ground turkey and classic chili spices. It's a healthy and easy-to-make recipe perfect for weeknight dinners, potlucks, or meal prepping, and it can be customized with your favorite toppings and variations.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Can opener
- Colander or strainer
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 red or orange bell pepper, chopped
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons tomato paste
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- 4 cups chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado, tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add ground turkey to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in bell pepper and cook for 3-5 minutes, until slightly softened.
- Add sweet potatoes and cook for another 5 minutes, stirring occasionally.
- Add diced tomatoes, tomato paste, chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper to the pot. Stir well to combine.
- Stir in black beans, kidney beans, corn, and chicken broth.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- Taste and adjust seasonings as needed. Add more salt, pepper, chili powder, or cayenne pepper to your liking.
- Ladle into bowls and garnish with your favorite toppings.
Notes
For a richer flavor, use bone broth instead of chicken broth. To prevent the chili from sticking to the bottom of the pot, stir it frequently during simmering. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw completely before reheating. If the chili is too thick, add a little more broth or water when reheating. Consider adding toppings like shredded cheese, sour cream, or a dollop of plain Greek yogurt for added flavor and texture.