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Easy Turkey Chili with Sweet Potatoes
Our easy Turkey Chili with Sweet Potatoes is hearty, super flavorful, and packed with wholesome ingredients.
Yield: 6 (1 1/2 cup) servings 1x
Prep: 15 minutesCook: 35 minutesTotal: 50 minutes
Units:
Scale:
Ingredients
- 3 tablespoons avocado oil or olive oil
- 3 cups 1/2-inch diced peeled sweet potatoes (about 1 large)
- Salt and pepper, to taste
- 1 large onion, finely diced
- 2 tablespoons minced seeded jalapeno pepper (about 1 small)
- 1 pound 99% lean ground turkey
- 4 garlic cloves, minced (2 teaspoons pre-minced)
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano, crushed in hand
- 2 cups chicken broth, plus more as needed
- 1 (14.5-ounce) can petite diced tomatoes, juices and all (fire-roasted adds even more flavor!)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoons fresh lime juice, plus more to taste (1–2 small limes)
- Optional toppings for serving: lime wedges, diced avocado, sour cream, shredded cheddar cheese, sliced green onions or chives, cilantro leaves.
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Instructions
Make It Now:
- Saute Sweet Potatoes: In a large stock pot (at least 5 quarts), heat 2 tablespoons oil over medium high heat until shimmery. Add the sweet potatoes and cook, stirring, for 4 minutes or until softened and starting to take on some color. Season lightly with salt and pepper while they cook. Transfer to a plate and set aside.
- Brown Meat Mixture: In the same pot, heat the remaining 1 tablespoon oil over medium high heat until shimmery. Add the onion, jalapeno, and turkey and season lightly with salt and pepper. Cook, stirring and breaking up the meat as it cooks, until the turkey is cooked through and no longer pink, about 5 minutes. Drain off some of the excess liquid/grease and return to the hot burner. (Tip: I do this by holding the lid on top and cracking it just a little while draining the liquid into a bowl.)
- Add More Ingredients: Add the garlic, tomato paste, chili powder, cumin, paprika, and oregano (crush it in your hand first) to the pot and stir to coat the meat mixture. Cook for only 1 minute to release the flavors of those ingredients. Stir in chicken broth, diced tomatoes, black beans, the cooked sweet potatoes, 3/4 teaspoon salt*, and 1/4 teaspoon pepper.
- Cook Chili: Bring the chili to a boil, reduce to a simmer, and cover with lid. Simmer for 20 minutes, stirring occasionally. If the chili is too thick, add in more broth as needed. (Do not cook longer or the sweet potatoes will disintegrate.) Remove from the heat and stir in the lime juice.
- Serve: Taste and season with more salt or lime juice to your preference. Chili will thicken as it sits and cools slightly. Serve with your favorite chili toppings.
*Use 1 teaspoon salt, if you used reduced sodium broth.
Freeze For Later: Fully cook and cook the chili. Freeze in a large freezer bag or in individual containers.
Prepare From Frozen: Thaw in the refrigerator. Warm on the stovetop, in the crock pot, or in the microwave.
Notes/Tips
- Instant Pot Version: Use our Instant Pot Turkey Chili recipe.
- Slow Cooker Version: Use our Slow Cooker Turkey Chili recipe.
- Be sure to chop and lay out all your ingredients and equipment before beginning this recipe, since it goes quickly once you begin.
- The jalapeño adds a low level of heat in the background—not overpowering at all. If you like more heat, add more jalapeño or a pinch of red pepper flakes.
- I love to freeze this chili in 2-cup glass containers with lids or Souper Cubes so I can warm them up for lunches in the microwave.
- If you plan to double this recipe, I’d advise using a pot that’s even larger than the 5 quart. Although it will fit, it will be VERY full in a 5 quart pot.
