Description
This Turkey Sweet Potato Chili is a hearty, flavorful, and nutritious meal perfect for cozy dinners. Made with lean ground turkey, sweet potatoes, kidney beans, and a robust blend of spices, this chili is cooked slowly to develop deep flavors and a satisfying texture. It’s a healthy twist on classic chili, packed with protein and fiber, ideal for meal prepping or feeding a crowd.
Ingredients
Scale
Spice 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
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 Seasonings: In a small bowl, combine chili powder, ground cumin, salt, smoked paprika, black pepper, garlic powder, and dried oregano. Mix well to create the seasoning blend and set aside.
- Cook the Turkey: Heat extra virgin olive oil in a large skillet over medium heat. Once hot, add the ground turkey and cook, stirring for 4 minutes. Sprinkle in 2 tablespoons of the seasoning blend, continue cooking and breaking up the meat for another 4–5 minutes until fully cooked and browned.
- Combine Ingredients in Slow Cooker: Transfer the cooked turkey to a 6-quart or larger slow cooker. Add drained diced tomatoes, tomato sauce, tomato paste, chicken broth, diced sweet potato, diced yellow onion, diced green bell pepper, corn, kidney beans, minced jalapeño, and the remaining seasoning blend. Stir thoroughly to combine all ingredients.
- Slow Cook the Chili: Cover the slow cooker with the lid and cook on low for 7 hours or on high for 4 hours. This slow cooking allows the flavors to meld and the sweet potatoes to become tender.
- Serve and Store: Serve the chili warm, optionally garnished with toppings such as chopped cilantro, green onion, shredded cheese, sour cream, or avocado slices. Store any leftovers covered in the refrigerator for up to one week. Reheat before serving.
Notes
- Remove jalapeño seeds for milder heat or add more seeds for extra spice.
- Use a lean turkey to keep the chili lower in fat but flavorful.
- Substitute vegetable broth for chicken broth to make it vegetarian, and use a plant-based meat alternative.
- Adjust salt according to your taste, especially if using canned tomatoes and beans that may contain sodium.
- Feel free to add other vegetables like zucchini or carrots for extra nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
