Description
A flavorful and hearty chili made with lean ground turkey, sweet potatoes, and a blend of warm spices, perfect for a cozy, satisfying meal.
Ingredients
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- 1 tbsp olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 lb ground turkey
- 1 cup chicken broth
- 1 (28 oz) can fire-roasted diced tomatoes (with juices)
- 1 (14 oz) can red kidney beans, drained
- 1 lb sweet potatoes, peeled and diced (about 1-inch pieces)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika (regular, smoked, or hot)
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper, to taste
Toppings (optional): cheddar cheese, cilantro, avocado, sour cream or Greek yogurt, scallions
Instructions
- Sauté aromatics: Heat olive oil in a large soup pot over medium-high heat. Add onion and sauté for 5 minutes until softened.
- Cook turkey: Add garlic and ground turkey to the pot. Cook, stirring and breaking up the meat, for 5 minutes or until the turkey is cooked on the outside.
- Add remaining ingredients: Stir in chicken broth, fire-roasted tomatoes, kidney beans, diced sweet potatoes, chili powder, cumin, paprika, and cayenne (if using). Mix well.
- Simmer: Increase heat to bring the mixture to a boil. Once boiling, reduce heat to medium, cover with the lid slightly ajar, and simmer for 15–25 minutes, stirring occasionally, until the sweet potatoes are tender.
- Season and serve: Taste and adjust salt and pepper as needed. Serve hot with your favorite toppings.
Notes
- Sweet potatoes vary in size; aim for 1 lb (16 oz) total weight. Adjust the dice size for faster cooking if needed.
- Feel free to customize the spices to your taste or substitute smoked or hot paprika for additional flavor.
- This recipe is forgiving—add more or less turkey or sweet potatoes as you prefer.
- Leftovers store well and are great for meal prep!
