Description

This hearty Turkey Sweet Potato Chili is a flavorful and nutritious one-pot meal combining lean ground turkey, sweet potatoes, and a rich blend of spices. Perfectly balanced with savory tomatoes, warm spices, and a touch of sweetness, this chili is both comforting and wholesome. Ideal for cozy dinners, it can be garnished with fresh cilantro, shredded cheddar cheese, and creamy avocado slices for an added burst of flavor and texture.

Ingredients

Chili

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 (about 12 oz), cut into 1-inch cubes
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 avocados, sliced

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Instructions

Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet onion and minced garlic, sautéing for 1-2 minutes until fragrant and translucent.
Cook Turkey: Add 1 pound of ground turkey to the pot, breaking it apart with a spoon. Season with salt and black pepper. Cook until the turkey is no longer pink and almost fully cooked through.
Add Tomatoes and Spices: Stir in 28 ounces of petite diced tomatoes, 16 ounces of tomato sauce, and 1/2 cup chicken broth. Add the cubed sweet potatoes, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1 tablespoon granulated sugar. Bring the mixture to a boil.
Simmer Chili: Once boiling, reduce the heat to medium and simmer for 15 minutes or until the sweet potatoes are tender and easily pierced with a fork.
Add Corn and Final Seasoning: Stir in 1 cup frozen corn. Increase the heat to medium-high and cook until the mixture comes to a boil again. Season with additional salt and black 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 for a comforting meal.

Notes

For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño during the sauté step.
Use low-sodium chicken broth to control the saltiness of the dish.
Sweet potatoes can be substituted with regular potatoes or butternut squash if preferred.
Make sure to cut the sweet potato cubes uniform in size to ensure even cooking.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.