Sweet Potato Turkey Chili is simple and healthy with lots of earthy delicious flavor. Loaded with tender sweet potatoes, black beans and ground turkey in a fire-roasted tomato sauce, this chili is low in calories but high in protein, fiber and nutritious goodness! Yields 9 (1-cup) servings.
Colder weather means CHILI!
If my family would let me, I’d made chili once a week. Whether it’s chicken, ground turkey, beef or vegetarian – bring it on! Chili is so easy to prepare, can sit and simmer for 30 minutes at the least or up to an hour while you tackle the dishes, relax or throw a load in the washer – maybe all three?
In this chili, I threw sweet potatoes, ground turkey and black beans in with fire-roasted tomatoes, jalapeños and red bell pepper togheter to make this healthy yet satisfying recipe.
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To Make This Sweet Potato Turkey Chili You Will Need:
- avocado oil – Or you can substitute with extra light olive oil.
- yellow onion – Adds a subtle sweet onion flavor.
- red bell pepper – Lends sweet flavor and subtle texture.
- jalapeño – Remove seeds and ribs for less heat.
- garlic – Adds distinct punchy flavor.
- lean ground turkey – Or you can substitute with ground chicken or beef.
- chili powder – Adds distinct flavor and can be mild to moderately spicy.
- chipotle powder – Lends a smoky and earthy flavor.
- cumin (ground) – Adds earthiness and warmth, with an edge of citrus.
- smoked paprika – Gives additional smoky flavor.
- kosher salt – This will draw out flavor and season the dish.
- fire-roasted tomatoes (canned) – Fire-roasted tomatoes adds additional flavor to this recipe, however, regular can be substituted.
- petite diced tomatoes (canned) – I like smaller pieces of tomato in this chili, however regular diced tomatoes is also fine.
- sweet potatoes – Add delicious earthy sweetness and flavor with a pop of color.
- black beans – In a pinch pinto or kidney beans may be used.
optional toppings for sering:
- sour cream or plain nonfat greek yogurt
- sharp cheddar, cheddar jack or pepper jack cheese
- green onion
- fresh or pickled jalapeños
In a dutch oven or heavy bottom soup pot, add 1 tablespoon avocado oil, 1 medium diced yellow onion, 1/2 cup diced red bell pepper, 1 medium jalapeño (seeds and ribs removed for less heat), 4 cloves minced fresh garlic with a pinch of kosher salt.
Stir and cook over medium-low heat until the onions are soft and translucent with subtle caramelized edges. About 8 to 10 minutes.
Next add in 1 pound lean ground turkey. For this recipe, I like to use 93% lean ground turkey. Using a wooded spatula, break up the ground turkey. Continue to cook until the turkey is fully cooked and no longer pink. About 10 minutes.
Once fully cooked, measure and add in 1 tablespoon chili powder, 2 teaspoons kosher salt, 1 teaspoon chipotle powder, 1 teaspoon smoked paprika and 1 teaspoon ground cumin.
Stir to combine and cook for 1 minute.
Then add in 1 (28 ounce) can crushed fire-roasted tomatoes, 1 (14 ounce) can petite diced tomatoes, 1 pound peeled and diced sweet potato and 1 (14 ounce) can black beans that have been drained and rinsed.
Pour in 1 cup of water, stir and bring to a bubble over medium to medium-low heat.
Cook covered for 45 minutes then uncover and cook 15 minutes or until sweet potatoes are fork tender. The time will depend on how small or big your pieced of sweet potato are.
Taste and season with more salt if needed.
Ladle soup into bowls and top with desired toppings!
I highly recommend serving this chili with this sweet potato cornbread!
Basically it’s fall in a bowl.
How To Store Homemade Chili:
Transfer the chili to bowl or bowls that has an air-tight lid. Allow the chili cool uncovered. The chili doesn’t have to be completely cold, just not hot or extremely warm as it can negatively affect the food surrounding it in the fridge.
How Long Can Chili Last In the Fridge?
If stored properly Chili will last for 4 to 5 days in the fridge.
Can you Freeze Chili?
Yes! Follow the below steps for freezing chili!
How long does Chili last in the freezer?
Store chili in the freezer for up to 6 months.
How To Freeze Chili And Reheat Later:
COOL: It’s always best to make sure the chili is has cooled before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
PORTION: Once cooled, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
FLATTEN: After you’ve portioned out the chili, lay flat on a rimmed baking sheet and freeze for a few hours. Like how I did it in this post.
STORE: Now you can stack the flat frozen chili portions vertically or horizontally saving so much freezer space.
REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.
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Sweet Potato Turkey Chili
- 1 tablespoon avocado oil
- 1 medium yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1 medium jalapeño, seeded and diced (for less spice)
- 4 cloves garlic, minced
- 1 pound lean ground turkey
- 2 teaspoons kosher salt
- 1 tablespoon chili powder
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 28 ounces crushed fire-roasted tomatoes
- 14 ounces petite diced tomatoes
- 1 cup water or low-sodium chicken broth
- 1 pound sweet potatoes, peeled and diced
- 14 ounces black beans, rinsed and drained
- To a dutch oven or heavy bottom soup pot, add avocado oil, onion, red pepper, jalapeño and garlic with a pinch of kosher salt. Stir and cook until tender and onions start to caramelize around the edges.
- Once soft, add in the ground turkey. Using a wooden spatula, break up the meat into crumbles and cook until no longer pink.
- Add in the salt, chili powder, chipotle powder, smoked paprika and cumin. Stir and cook 1 minute.
- Next, add in the crushed tomatoes, petite diced tomatoes, sweet potatoes and black beans. Pour in 1 cup of water, stir and bring to a bubble over medium to medium-low heat.
- Cook covered for 45 minutes then uncover and cook 15 minutes or until sweet potatoes are fork tender. The time will depend on how small or big your pieced of sweet potato are.
- Taste and season with more salt if desired. Then ladle chili into bowls and top with any desired toppings.
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