Description
This hearty Turkey Sweet Potato Chili combines lean ground turkey with sweet potatoes, tomatoes, and warming spices for a nutritious and satisfying meal. Perfect for a cozy weeknight dinner, this chili is packed with flavor and subtle sweetness from the sweet potatoes and corn, topped with fresh cilantro, cheddar cheese, and avocado slices for added richness and freshness.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1/2 sweet onion, diced
- 5-7 cloves garlic, minced
- 1 lb ground turkey
- 28 oz petite diced tomatoes (canned)
- 16 oz tomato sauce (canned)
- 1/2 cup chicken broth
- 1 large sweet potato, 1-inch cubes (~12 oz)
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tbsp granulated sugar
- 1 cup frozen corn
- Salt, to taste
- Black pepper, to taste
Garnish
- 1/4 cup cilantro, chopped
- 1/3 cup cheddar cheese, shredded
- 2 avocadoes, sliced
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced sweet onion and minced garlic, then sauté for 1-2 minutes until fragrant and softened.
- Cook Turkey: Add the ground turkey to the pot, breaking it up to avoid clumps. Season with a pinch or two of salt and black pepper. Cook until the turkey is no longer pink and almost fully cooked through.
- Add Liquids and Spices: Stir in the diced tomatoes, tomato sauce, chicken broth, cubed sweet potatoes, chili powder, smoked paprika, ground cumin, and granulated sugar. Bring the mixture to a boil.
- Simmer Chili: Reduce the heat to medium and let the chili simmer for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Add Corn and Finish Cooking: Stir in the frozen corn and increase the heat to medium-high. Cook for a few more minutes until the chili returns to a boil. Adjust salt and pepper to taste, then remove from heat.
- Serve and Garnish: Ladle the chili into bowls and garnish with chopped cilantro, shredded cheddar cheese, and sliced avocado as desired. Enjoy warm!
Notes
- Sweet potatoes cook relatively quickly; cutting them into 1-inch cubes ensures they become tender within the cooking time.
- Using ground turkey keeps this chili lean and healthy without sacrificing flavor.
- Adjust chili powder and spices to your preferred level of heat and smokiness.
- Substitute chicken broth with vegetable broth to make this recipe suitable for pescatarians or to add different depth of flavor.
- This chili stores well and tastes even better the next day after flavors meld together.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 470 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg
