Description
This hearty Turkey Sweet Potato Chili combines lean ground turkey with nutritious sweet potatoes, black beans, and corn simmered in a rich tomato and spice base. Perfect for a cozy meal, this chili is flavorful, filling, and packed with wholesome ingredients, making it an ideal dish for a comforting dinner any time of year.
Ingredients
Scale
Base Ingredients
- 2 tablespoons avocado oil
- 1 small white onion, finely diced
- 3 garlic cloves, finely minced
- 1 pound ground turkey
Vegetables & Beans
- 1 pound sweet potatoes, peeled and cut into ½-inch cubes
- 1 15.25-ounce can corn, drained
- 1 15.5-ounce can black beans, drained and rinsed
Liquids & Tomatoes
- 2 (15-ounce) cans crushed tomatoes
- 1 cup chicken broth
Spices & Seasonings
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- â…› teaspoon cinnamon
- â…› teaspoon cayenne pepper (optional)
- 2 teaspoons salt
- ¾ teaspoon black pepper
Optional Garnishes
- Sour cream
- Fresh cilantro, finely chopped
Instructions
- Cook onion and garlic: Heat the avocado oil in a large Dutch oven over medium heat. Add the finely diced onion and cook for 2-3 minutes until tender. Add the minced garlic and continue cooking for 30 seconds until fragrant.
- Add ground turkey: Push the onion and garlic to the side of the pot. Add ground turkey and cook, breaking apart the meat with a spoon, for 7-8 minutes until no longer pink. Then add the cubed sweet potatoes, stir, and cook for an additional 2 minutes.
- Stir in seasonings, broth, and tomatoes: Add crushed tomatoes, chicken broth, chili powder, cumin, paprika, cinnamon, optional cayenne pepper, salt, and black pepper. Stir thoroughly to combine. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 30 minutes.
- Add corn and black beans: Stir in the drained corn and rinsed black beans. Cover again and simmer for another 10-15 minutes, or until the sweet potatoes are fork-tender. For a thicker texture, mash some of the sweet potatoes directly in the pot with a potato masher.
- Serve: Serve the chili hot, topped with optional sour cream and freshly chopped cilantro if desired.
Notes
- For a spicier chili, increase the cayenne pepper amount or add chopped jalapeños.
- This chili can be made ahead and tastes even better the next day as flavors meld.
- Leftovers store well in the refrigerator for up to 4 days, and it also freezes nicely.
- To make it vegetarian, substitute turkey with extra beans or lentils and use vegetable broth instead of chicken broth.
- Adjust salt and pepper to taste based on dietary preferences.
