Turkey Sweet Potato Chili
Ground turkey, diced sweet potatoes, fire-roasted tomatoes and kidney beans simmered in one pot with chili spices. Serves 6.
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Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 pound ground turkey
- 1 cup chicken broth
- 28 ounces fire-roasted diced tomatoes 1 can, with juices
- 14 ounces red kidney beans 1 can, 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
Instructions
- Heat the oil in a soup pot and sauté the onion over medium-high heat for 5 minutes.
- Add the garlic and ground turkey and cook for 5 minutes, breaking the meat up with a spoon and stirring occasionally, until the turkey turns white on the outside.
- Add the chicken broth, tomatoes with their juices, beans, sweet potatoes, chili powder, cumin, paprika and cayenne if using. Stir well.
- Bring the chili to a boil, then reduce the heat to medium and cover the pot with the lid slightly open. Cook for 15 to 25 minutes, stirring occasionally, until the sweet potatoes are soft and the chili reaches 165°F.
- Season with salt and pepper and serve with your favorite toppings.
Notes
Cut the sweet potatoes into 1/2-inch cubes so they cook evenly. Add a splash of water if it gets too thick. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 283kcalCarbohydrates: 31.3gProtein: 20.4gFat: 9.8gSodium: 565mgFiber: 8.7gSugar: 8.1g