Description
A hearty and nutritious Turkey Sweet Potato Chili featuring tender turkey, sweet potatoes, black and kidney beans, and a blend of warm spices. This one-pot meal is perfect for a comforting dinner, packed with protein and fiber, and full of bold flavors with a hint of smokiness and mild heat.
Ingredients
Scale
Meat and Vegetables
- 3 cups cooked turkey, shredded or diced
- 2 medium sweet potatoes, peeled and diced
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Canned Goods
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
Liquids
- 2 cups low-sodium chicken or turkey broth
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper, optional, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Oils
- 2 tablespoons olive oil
Instructions
- Prepare the base: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper, and cook for 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Sauté garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
- Add sweet potatoes and spices: Add diced sweet potatoes along with chili powder, ground cumin, smoked paprika, cinnamon, cayenne pepper (if using), salt, and black pepper. Stir well to coat the vegetables evenly with the spices.
- Add liquids and beans: Pour in the diced tomatoes with their juices, black beans, kidney beans, and broth. Stir to combine all ingredients evenly and bring the mixture to a gentle simmer.
- Simmer chili: Cover the pot and let it cook for 20 minutes, stirring occasionally, until the sweet potatoes are fork-tender and flavors meld together.
- Add turkey and meld flavors: Stir in the cooked turkey pieces. Let the chili simmer uncovered for another 10 to 15 minutes, allowing the flavors to fully combine and the chili to thicken slightly.
- Adjust seasonings: Taste the chili and adjust the seasonings by adding more salt or spices as desired to suit your preference.
- Serve: Ladle the chili into bowls and serve hot. Optionally, garnish with fresh cilantro, green onions, lime wedges, or diced avocado for added freshness and texture.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
- Use ground turkey instead of cooked shredded turkey for a different texture; brown the ground turkey before adding vegetables.
- Sweet potatoes can be substituted with butternut squash if preferred.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Serve with toppings like shredded cheese, sour cream, or tortilla chips for extra flavor and crunch.
