Description
This hearty Turkey Sweet Potato Chili combines lean ground turkey with nutritious sweet potatoes and a blend of warm spices for a flavorful, comforting meal. Perfect for a cozy dinner, this slow-cooked chili features a balance of sweet, spicy, and savory flavors, with added vegetables and beans for a wholesome dish that’s satisfying and protein-packed.
Ingredients
Scale
Spices and Seasonings
- 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
Main Ingredients
- 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
- Prepare seasoning mix: In a small bowl, combine chili powder, ground cumin, salt, smoked paprika, black pepper, garlic powder, and dried oregano. Mix thoroughly and set aside.
- Cook the turkey: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the ground turkey. Cook and stir the meat for 4 minutes, then sprinkle 2 tablespoons of the prepared seasoning blend over the turkey. Continue cooking, breaking the meat apart, for an additional 4 to 5 minutes or until the turkey is fully cooked and browned.
- Transfer to slow cooker: Move the cooked turkey into a 6-quart or larger slow cooker. Add the drained diced tomatoes, tomato sauce, tomato paste, chicken broth, diced sweet potato, diced onion, diced green bell pepper, corn, kidney beans, minced jalapeño, and the remaining seasoning blend. Stir well to combine all the ingredients evenly.
- Slow cook the chili: Cover the slow cooker with its lid and cook on low heat for 7 hours or on high heat for 4 hours. This allows the flavors to meld together and the sweet potatoes to tenderize properly.
- Serve and store: Once cooked, serve the chili warm. Optional toppings such as chopped cilantro, green onions, shredded cheese, sour cream, and avocado slices can be added for extra flavor. Store any leftovers in a covered container in the refrigerator for up to one week. Reheat on the stove or in the microwave before serving.
Notes
- Removing the seeds from the jalapeño reduces the heat but can be adjusted depending on your spice preference.
- For a thicker chili, reduce the amount of chicken broth or cook uncovered for the last 30 minutes to evaporate excess liquid.
- If you prefer a vegetarian version, substitute ground turkey with textured vegetable protein and use vegetable broth instead of chicken broth.
- Make sure to rinse and drain canned beans and corn to reduce sodium content.
- Leftovers can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 280
- Sugar: 7g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg
