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Ground Turkey and Sweet Potato Chili

A delightful twist on classic chili, blending the lean protein of ground turkey with sweet potatoes and an array of spices for a warming and nutritious meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Chili Base
  • 1 lb ground turkey Try to find organic if possible.
  • 1 lb sweet potato, peeled and cut into 1/2-inch cubes Packed with nutrients; you can substitute with regular potatoes if needed.
  • 30 oz crushed tomatoes Fire-roasted versions add a smoky depth.
  • 1.25 cups chicken broth Use homemade or low-sodium store-bought.
  • 15 oz black beans, rinsed and drained Adds creaminess and protein.
  • 15 oz corn Canned or frozen is fine.
For the Aromatics and Spices
  • 2 tbsp avocado oil A great choice for high heat cooking.
  • 1 onion, chopped into 1/2-inch pieces yellow or white onions Works well for sweetness.
  • 4 cloves garlic, minced Fresh garlic adds aromatic depth.
  • 2.5 tbsp chili powder Opt for mild or spicy based on preference.
  • 2.5 tsp cumin Brings warmth and classic chili flavor.
  • 1.5 tsp paprika Smoked paprika enriches the flavor.
  • 1/8 tsp cinnamon Balances sweetness.
  • 1/4 tsp cayenne pepper Adjust for your spice level.
  • 1/2 tsp chipotle powder Adds smokiness.
  • 2 tsp salt Adjust to taste.
  • 3/4 tsp black pepper Freshly ground yields the best flavor.

Method
 

Preparation
  1. Dice the onion, mince the garlic, peel and cube the sweet potato, and drain and rinse the black beans.
  2. In a small bowl, combine the chili powder, cumin, paprika, cinnamon, cayenne pepper, and chipotle powder for the spice mix.
Cooking
  1. Heat the avocado oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
  2. Add minced garlic and cook for an additional 30 seconds.
  3. Increase heat to medium-high and add the ground turkey. Cook for 7-8 minutes until cooked through.
  4. Toss in the cubed sweet potatoes and sauté for 2 minutes.
  5. Pour in the crushed tomatoes and chicken broth, then stir in the spices along with salt and pepper.
  6. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
  7. Stir in corn and black beans and simmer for 10-15 minutes.
  8. For a thicker chili, mash some sweet potatoes against the pot.
  9. Serve garnished with sour cream and cilantro.

Notes

Refrigerate leftovers in an airtight container for up to 4 days or freeze for 3 months.