Turkey and Sweet Potato Chili is a fast, satisfying meal that bursts with flavor.
And doesn’t everyone loves a recipe where delicious, healthy, and easy-to-prepare intersect? Ground turkey and sweet potatoes provide the health spin. Cinnamon adds an unexpected twist to the traditional chili powder, cumin and oregano spices. I know it sounds unusual, but be brave and try it. You’ll be glad you did; it smells wonderful as it simmers. Diced avocado and cilantro add the final flourish. A squeeze of lime is also a nice touch.
Turkey & Sweet Potato Chili Backstory
I found this recipe in the Be Well by Medica magazine Fall/Winter 2022 edition. I would provide a link to the original recipe, but I couldn’t locate it online. Here’s a quick recap of how their version differs from mine:
Sweet Potato – they called this ingredient optional. I say it’s essential. They also neglected to say when to add it to the recipe. I took my best guess, and it worked out perfectly.
Spices – I upped the chili powder from 1 tablespoon to 4 teaspoons (you can add more if desired) and increased the salt from 1 to 1 1/2 teaspoons.
Broth or Water – they called for either broth or water to cover the meat and veggies. My theory is water dilutes, and chicken broth adds flavor, so why not choose flavor? You could use vegetable broth as well.
Beans – the recipe suggested black or kidney beans, rinsed and drained. I decided to use chili beans in a medium sauce – no rinsing or draining required! I also used less than a full can (about 2/3rds.)
Make it Hardy
My hubby likes a heartier version of this chili served over rice. I used a Birds Eye frozen packet of white rice, peas, corn, and carrots. Then I spooned chili over it and topped it with the avocado. The result was a flavorful hot dishy combination.
Love Soup?
Here are a few of my other favorite soup recipes to try.
Turkey and Sweet Potato Chili
Ingredients
- 2 tbsp canola oil
- 1 large onion, diced
- 1 clove garlic, minced
- 2 stalks celery, diced
- 1 medium sweet potato, peeled and cubed into 1-inch pieces
- 2 peppers red, yellow or green, chopped
- 1 pound ground turkey
- 4 tsp chili powder (or more, to taste)
- 1 1/2 tsp. kosher salt
- 2 tsp. cumin
- 1 tsp. dried oregano
- 1/2 tsp. cinnamon (don't skip this!)
- ground black pepper, to taste
- 1 can (14 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 can (14 ounces) chili beans
- 2 1/2 – 3 cups chicken broth
- avocado, diced (optional)
- cilantro, chopped (opptional)
Instructions
- Heat oil in a Dutch oven or large pot over medium heat. Add the onion and celery and saute until softened, about 4 minutes. Note – I partially cover the pot. Add garlic and pepper, and cook for 2 additional minutes. Add turkey and break up the turkey while it cooks and is no longer pink.
- Add spices (chili powder through black pepper) and stir, cooking for 1 minute. Add tomatoes, tomato sauce, and potatoes. Add enough chicken broth to cover (add a little water if you don't have enough broth.) Bring to a simmer, cover, and cook for 20-25 minutes, until potatoes are tender (but not too soft.) Add beans with chili sauce and additional broth if needed. Simmer for 15 additional minutes. Serve garnished with avocado and cilantro, if desired.
I Would Love to Hear From You