Sweet Potato Turkey Chili Recipe
This hearty chili combines lean ground turkey and sweet potatoes simmered in a flavorful tomato-based sauce, seasoned with warming spices. The dish has a thick, comforting texture with tender sweet potatoes and a rich, aromatic broth, perfect for cozy fall nights.
Equipment
- Heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife and cutting board
- can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 pound ground turkey
- 2 medium sweet potatoes peeled and diced
- 1 can diced tomatoes 14.5 oz, fire-roasted if possible
- 1 can kidney or black beans 15 oz, drained and rinsed
- 2 teaspoons chili powder
- 0.5 teaspoon cumin
- to taste salt and pepper
Instructions
- Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened, then stir in the garlic and cook for another 30 seconds.
- Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and fully cooked.
- Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices and deepen their flavor.
- Add the diced sweet potatoes, diced tomatoes, tomato paste, and chicken broth. Stir everything together until well combined.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for 30–35 minutes, stirring occasionally, until the sweet potatoes are tender.
- Taste and adjust the seasoning if needed. If the chili becomes too thick, add a splash of broth to reach your preferred consistency.
- Serve hot with your favorite toppings such as shredded cheese, fresh cilantro, sour cream, or sliced green onions.
Notes
For a vegetarian version, swap the ground turkey for lentils or extra beans. Feel free to adjust the spice levels to your preference, adding more chili powder or cayenne for heat.