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Turkey Sweet Potato Chili Recipe

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4.4 from 44 reviews

This Turkey Sweet Potato Chili is a hearty and flavorful dish combining lean ground turkey, sweet potatoes, diced tomatoes, and kidney beans, seasoned with a homemade chili spice blend. Perfect for a comforting meal, it simmers slowly to meld all the flavors together while offering a nutritious and wholesome option.

Ingredients

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 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 reduced-sodium chicken broth
  • 1 large sweet potato, peeled and diced (about 2 cups diced or 270g)
  • 1/2 cup diced yellow onion
  • 1 large green bell pepper, diced
  • 1 (14-ounce) can drained and rinsed or 1 package frozen corn
  • 1 (14-ounce) can kidney beans, drained and rinsed
  • 1 small jalapeño, minced (seeds removed)

Instructions

  1. Make the seasoning blend: In a small bowl, mix together all the seasoning ingredients until fully combined. Set this blend aside for use in the recipe.
  2. Brown the turkey: Heat the extra virgin olive oil in a large skillet over medium heat until hot. Add the ground turkey and cook while stirring for 4 minutes. Then, add 2 tablespoons of the seasoning blend. Continue cooking and breaking up the meat for another 4 to 5 minutes until the turkey is fully cooked through and no pink remains.
  3. Assemble the chili: Transfer the cooked turkey to a 6-quart or larger slow cooker. Add the remaining seasoning blend, drained diced tomatoes, tomato sauce, tomato paste, chicken broth, diced sweet potato, diced onion, diced green bell pepper, corn, kidney beans, and minced jalapeño. Stir everything together until the ingredients are well mixed.
  4. Cook the chili: Cover the slow cooker and cook the chili on low heat for 7 hours, or on high heat for 4 hours. This slow cooking allows the flavors to meld and the sweet potatoes to soften perfectly.
  5. Serve and store: Spoon the chili into bowls and serve warm. Optional toppings such as chopped cilantro, green onion, shredded cheese, sour cream, or avocado slices can be added as desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave or on the stove before serving.

Notes

  • Make Ahead & Freezing: Allow the chili to cool completely before freezing in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stove over medium heat for 20 to 30 minutes, stirring occasionally.
  • Special Tools: Recommended tools include glass mixing bowls, a skillet for browning the turkey, and a 6-quart or larger slow cooker for cooking the chili thoroughly.
  • Adjust Spiciness: For a milder version, omit the jalapeño. Check the chili powder label to determine its heat level; mild chili powder is typical, but medium or hot can be used to increase spice.
  • No Slow Cooker Option: After browning the turkey, add all the remaining ingredients into a large pot or Dutch oven. Cook on medium-low heat for 45 minutes, stirring occasionally, until the sweet potatoes are tender and flavors are combined.
  • Optional Addition: To include quinoa, stir in 1/2 cup (85g) uncooked and rinsed quinoa 45 minutes before the slow cooker chili finishes or 15 minutes before the stovetop chili finishes cooking.

Find it online: https://piesbyolivia.com/turkey-sweet-potato-chili-recipe/