Description
A hearty and comforting sweet potato turkey chili made with lean ground turkey, tender sweet potatoes, beans, and warm spices, slow cooked to rich perfection.
Ingredients
Units
Scale
- 1 pound lean ground turkey
- 2 medium sweet potatoes, about 3 cups peeled and diced
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup low sodium chicken broth
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds.
- Add ground turkey to the skillet and cook for 5 to 7 minutes until browned and fully cooked.
- Transfer the cooked turkey mixture to the slow cooker.
- Add sweet potatoes, kidney beans, black beans, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and chicken broth. Stir to combine.
- Cover and cook on low for 4 hours until sweet potatoes are fork tender.
- Let the chili rest for 10 minutes before serving. Adjust seasoning if needed and serve warm.
Notes
- Brown the turkey well for deeper flavor.
- Dice sweet potatoes evenly for consistent cooking.
- For thicker chili, mash a few sweet potato cubes before serving.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 55mg