Description
This hearty Turkey Sweet Potato Chili is a flavorful and nutritious dish perfect for chilly evenings. Combining lean ground turkey with sweet potatoes, fire-roasted tomatoes, and kidney beans, it offers a balanced meal packed with protein, fiber, and vibrant spices. Easy to prepare on the stovetop, this chili is enhanced with warming spices like chili powder, cumin, paprika, and optional cayenne pepper. Serve it with toppings such as cheddar cheese, avocado, cilantro, or Greek yogurt for added creaminess and freshness.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound ground turkey
- 1 cup chicken broth
- 1 (28 ounce) can fire-roasted diced tomatoes with juices
- 1 (14 ounce) can red kidney beans, drained
- 1 pound sweet potatoes, peeled and diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Toppings (Optional)
- Cheddar cheese
- Cilantro
- Avocado
- Sour cream or Greek yogurt
- Scallions
Instructions
- Sauté the onion: Heat the olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until the onion is soft and translucent.
- Cook the turkey and garlic: Add the minced garlic and ground turkey to the pot. Break the turkey apart with a spoon and stir occasionally. Cook for 5 minutes or until the turkey turns white on the outside and is mostly cooked through.
- Add remaining ingredients: Pour in the chicken broth, fire-roasted diced tomatoes with their juices, red kidney beans, diced sweet potatoes, chili powder, cumin, paprika, and optional cayenne pepper. Stir everything together to combine evenly.
- Simmer the chili: Increase the heat to bring the chili to a boil. Once boiling, reduce heat to medium and cover the pot with the lid slightly ajar. Let it cook for 15-25 minutes, stirring occasionally, until the sweet potatoes are tender and cooked through.
- Season and serve: Taste the chili and add salt and pepper as needed. Serve hot with your choice of optional toppings such as cheddar cheese, cilantro, avocado, sour cream or Greek yogurt, and scallions.
Notes
- For quicker cooking, dice the sweet potatoes into smaller pieces to reduce softening time.
- You can make this chili spicier by increasing the cayenne pepper or adding diced jalapeños.
- This chili stores well and tastes even better the next day; refrigerate leftovers and reheat gently on stovetop or microwave.
- Use lean ground turkey for a healthier version with less fat.
- Swap chicken broth with vegetable broth to make it dairy-free and kosher friendly if using vegetable-based toppings.
