Turkey Sweet Potato Chili
A comforting and nutritious chili made with lean ground turkey and sweet potatoes, perfect for cozy gatherings or meal prep.
Equipment
- Large Skillet
- Slow Cooker
- Small Bowl
Ingredients
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. salt
- 1 tsp. smoked paprika
- ½ tsp. freshly ground black pepper
- ½ tsp. garlic powder
- ½ tsp. dried oregano
- 2 Tbsp. extra virgin olive oil
- 2 lbs. lean ground turkey
- 2 14-ounce cans petite diced tomatoes (drained)
- 1 7- or 8-ounce can tomato sauce
- 2 Tbsp. tomato paste
- 2 cups reduced-sodium chicken broth
- 1 large sweet potato (peeled and diced)
- ½ cup diced yellow onion
- 1 large green bell pepper (diced)
- 1 14-ounce can corn (drained and rinsed)
- 1 14-ounce can kidney beans (drained and rinsed)
- 1 small jalapeño (minced)
Instructions
- In a small bowl, mix together the chili powder, ground cumin, salt, smoked paprika, black pepper, garlic powder, and dried oregano to create a seasoning blend.
- Heat olive oil in a large skillet over medium heat. Add the lean ground turkey and cook for about 4 minutes.
- Add 2 tablespoons of the seasoning blend to the turkey and cook for an additional 4-5 minutes until fully cooked and browned.
- Transfer the cooked turkey to a slow cooker. Add the diced tomatoes, tomato sauce, tomato paste, and chicken broth.
- Add the diced sweet potato, onion, bell pepper, corn, kidney beans, and minced jalapeño. Sprinkle the remaining seasoning blend on top and stir well.
- Cover the slow cooker and cook on low for about 7 hours, or on high for 4 hours, until the sweet potatoes are tender.
- Stir the chili before serving and adjust seasoning as needed. Serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to three months.