Turkey Sweet Potato Chili
A hearty and flavorful chili that combines ground turkey and sweet potatoes, packed with nutrients and spices for a comforting meal.
Ingredients
Main ingredients
- 2 tablespoons avocado oil
- 1 small white onion, finely diced
- 3 cloves garlic, finely minced
- 1 pound ground turkey
- 1 pound sweet potatoes, peeled and cut into ½-inch cubes
- 2 15-ounce cans crushed tomatoes
- 1 cup chicken broth
Spices and seasonings
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper (optional) For additional heat
- 2 teaspoons salt
- ¾ teaspoon black pepper
Beans and extras
- 1 15.25-ounce can corn, drained
- 1 15.5-ounce can black beans, drained and rinsed
- to taste Sour cream (optional for serving)
- to taste Fresh cilantro, finely chopped (optional for garnish)
Instructions
Preparation
- Heat the avocado oil in a large Dutch oven over medium heat until shimmering.
- Add the finely diced onion and sauté for about 2-3 minutes until soft and translucent.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Push the onions and garlic to the side, add ground turkey, and break it apart as it cooks for 7-8 minutes until browned.
Cooking
- Incorporate sweet potato cubes and sauté for another 2 minutes.
- Pour in crushed tomatoes and chicken broth.
- Add chili powder, cumin, paprika, cinnamon, cayenne pepper, salt, and black pepper.
- Stir to combine, coat turkey and vegetables evenly, and bring to a boil.
- Once boiling, cover, and reduce heat to medium-low. Let it simmer for 30 minutes.
- Add drained corn and black beans; stir, cover, and simmer for another 10-15 minutes until sweet potatoes are fork-tender.
- If desired, mash a few sweet potato cubes against the pot for a thicker chili.
Serving
- Serve hot, optionally garnished with sour cream and fresh cilantro.
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Notes
For best results, use freshly minced garlic and spices. Customize the seasoning to taste; add more cayenne for heat or smoked paprika for a smoky flavor. Refrigerate cooled chili for up to 4-5 days or freeze for up to 3 months.