Turkey Sweet Potato Chili

Ground turkey, sweet potato, jalapeño, and black beans are simmered in a smoky tomato-based broth for a hearty bowl of comfort. Serve this turkey sweet potato chili alongside a slice of cornbread for a cozy, weeknight-friendly dinner.

Prep Time 15

Cook Time 35

Total Time 50

Servings

Equipment

6-qt Dutch oven

Ingredients

1 tablespoon olive oil
½ cup diced yellow onion about half a small onion
1 fresh jalapeño seeded and diced
3 cloves garlic minced
1 pound ground turkey
2 tablespoons tomato paste
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
1 teaspoon fine sea salt
½ teaspoon ground black pepper
1 (14.5-ounce can) low-sodium chicken broth
1 large sweet potato peeled and cut into ½-inch cubes (about 12 ounces or 2.5 cups cubed)
1 (15-ounce) can black beans drained and rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (8-ounce) can tomato sauce
1 cup water

Optional toppings for serving:

Fresh or pickled jalapeño slices
Sour cream or plain greek yogurt
Fresh cilantro

US Customary - Metric

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeño and cook for 4–5 minutes, until softened.
1 tablespoon olive oil, ½ cup diced yellow onion, 1 fresh jalapeño
Stir in garlic and cook for 30 seconds, just until fragrant.
3 cloves garlic
Add ground turkey. Cook, breaking it apart with a spoon, until browned and cooked through, about 6–8 minutes.
1 pound ground turkey
Stir in tomato paste and cook for 1 minute to deepen the flavor.
2 tablespoons tomato paste
Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the turkey evenly in the spices.
1 tablespoon chili powder, 1 ½ teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, 1 teaspoon fine sea salt, ½ teaspoon ground black pepper
Pour in the chicken broth and scrape any browned bits from the bottom of the pan.
1 (14.5-ounce can) low-sodium chicken broth
Add sweet potato, black beans, diced tomatoes, tomato sauce, and water. Stir well.
1 large sweet potato, 1 (15-ounce) can black beans, 1 (14.5-ounce) can fire-roasted diced tomatoes, 1 (8-ounce) can tomato sauce, 1 cup water
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender.
Taste and adjust salt or heat as needed. Add toppings as desired. Serve warm.
Fresh or pickled jalapeño slices, Sour cream or plain greek yogurt, Fresh cilantro

Notes

Store leftover chili in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
For a thicker chili, reduce the water to 1/2 cup or simmer the chili uncovered for the last 5-10 minutes to reduce some of the liquid.
To make this in the slow cooker, sauté the onions, jalapeño, garlic, and turkey in a skillet as directed. If you have time, add and toast the tomato paste, too. Transfer this mixture to a slow cooker, add the rest of the ingredients, cover, and cook on low for 5-6 hours or on high for 3-4 hours, until the sweet potatoes are tender.

Nutrition