This hearty, smoky, and spiced sweet potato turkey chili is the ultimate comfort food. Packed with lean ground turkey, tender sweet potatoes, beans, and a homemade seasoning blend, it’s perfect for the slow cooker or stovetop.
Ingredients
Seasoning Blend:
- 2 tablespoons chili powder*
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Chili:
- 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, 270g)
- ½ cup (65g) diced yellow onion
- 1 large green bell pepper, diced
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can corn, drained (or 1 package of frozen corn)
- 1 small jalapeño, minced (seeds removed for less heat)*
Instructions
1. Prepare the Seasoning Blend:
- In a small bowl, combine all the seasoning ingredients: chili powder, cumin, salt, smoked paprika, black pepper, garlic powder, and oregano. Set aside.
2. Brown the Turkey:
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, stirring frequently, for about 4 minutes.
- Sprinkle in 2 tablespoons of the seasoning blend and continue to cook, breaking the meat into smaller pieces, for another 4–5 minutes until fully cooked.
3. Combine Ingredients:
- Transfer the cooked turkey to a 6-quart or larger slow cooker. Add the diced tomatoes, tomato sauce, tomato paste, chicken broth, sweet potatoes, onion, green bell pepper, kidney beans, corn, jalapeño, and the remaining seasoning blend. Stir to combine.
4. Slow Cook:
- Cover and cook the chili on low for 7 hours or on high for 4 hours. Stir occasionally if possible.
5. Serve:
- Serve the chili warm with optional toppings like chopped cilantro, green onions, shredded cheese, sour cream, or avocado slices.
Notes
- Spiciness: For a milder chili, omit the jalapeño. Adjust the chili powder for heat—use mild for less spice or hot for extra kick.
- Stovetop Method: Follow steps 1 and 2 using a large pot or Dutch oven. Add the remaining ingredients, stir to combine, and simmer over medium-low heat for 45 minutes, stirring occasionally.
- Freezing and Make-Ahead: Let the chili cool completely before freezing. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- Add Quinoa (Optional): To include quinoa, stir in ½ cup (85g) uncooked, rinsed quinoa 45 minutes before the slow cooker finishes cooking or 15 minutes before stovetop chili is done.
Nutrition (Per 1.5 Cup Serving):
- Calories: 245
- Sugar: 6.1g
- Sodium: 812.3mg
- Fat: 10.8g
- Carbohydrates: 17.6g
- Protein: 22g
- Cholesterol: 62.6mg
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