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Turkey Sweet Potato Chili Recipe

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4.2 from 7 reviews

This Turkey Sweet Potato Chili is a hearty and flavorful slow-cooked dish featuring lean ground turkey, sweet potatoes, and a blend of spices. Perfect for a comforting meal, it combines savory tomatoes, kidney beans, corn, and a touch of heat from jalapeño, all simmered to perfection in a slow cooker.

Ingredients

Seasoning Blend

  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 2 teaspoons salt
  • 1 and 1/4 teaspoons smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

Main Ingredients

  • 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 diced, or 270g)
  • 1/2 cup (65g) diced yellow onion
  • 1 large green bell pepper, diced
  • 1 (14-ounce) can (drained and rinsed) or 1 package of frozen corn
  • 1 (14-ounce) can kidney beans, drained and rinsed
  • 1 small jalapeño, minced (seeds removed)

Instructions

  1. Make the seasoning blend: In a small bowl, combine chili powder, ground cumin, salt, smoked paprika, black pepper, garlic powder, and dried oregano. Mix well and set aside.
  2. Brown the turkey: Heat extra virgin olive oil in a large skillet over medium heat. Once hot, add the ground turkey. Cook and stir for 4 minutes, breaking up the meat as it cooks. Add 2 tablespoons of the seasoning blend, continue to stir and break the meat for another 4 to 5 minutes until the turkey is completely cooked through.
  3. Prepare the chili in the slow cooker: Transfer the cooked turkey to a 6-quart or larger slow cooker. Add the drained diced tomatoes, tomato sauce, tomato paste, chicken broth, diced sweet potato, yellow onion, green bell pepper, corn, kidney beans, jalapeño, and the remaining seasoning blend. Stir everything thoroughly to combine.
  4. Cook the chili: Cover the slow cooker and cook on low for 7 hours or on high for 4 hours to allow flavors to meld and vegetables to become tender.
  5. Serve: Serve the chili warm. Optional toppings include chopped cilantro, green onion, shredded cheese, sour cream, or avocado slices. Store leftovers in the refrigerator for up to 1 week and reheat in the microwave or on the stove when ready to eat.

Notes

  • Use 92–97% lean ground turkey for a healthier option that reduces fat content.
  • Removing jalapeño seeds will reduce the heat of the chili, so adjust according to your spice preference.
  • Substitute sweet potato with regular potatoes or butternut squash if preferred.
  • This chili can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
  • Toppings such as avocado, sour cream, and shredded cheese add creaminess and extra flavor.

Find it online: https://glowcooks.com/turkey-sweet-potato-chili-recipe/