Sweet Potato Turkey Chili is simple and healthy with lots of earthy delicious flavor. This chili is low in calories but high in protein, fiber, and nutritious goodness because it’s packed with tender sweet potatoes, black beans, and ground turkey in a tomato sauce that’s been fire-roasted! Makes nine 1-cup servings.
Are you craving a hearty and flavorful chili that’s packed with healthy ingredients? Look no further than this Sweet Potato Black Bean Turkey Chili recipe! This dish is a perfect blend of smoky, spicy, and sweet flavors, making it a crowd-pleaser for any occasion
Whether you’re feeding a hungry family or hosting a game-day party, this chili is sure to impress. It’s also incredibly easy to make, requiring just a few simple steps and readily available ingredients.
So. let’s dive into the world of deliciousness and explore this amazing chili recipe!
Ingredients:
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 1 pound lean ground turkey
- 3 cups cubed sweet potato (½ inch chunks)
- 2 (14 ounce) cans diced fire-roasted tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups low-sodium chicken or vegetable broth, plus extra as needed
- 2 chipotle peppers in adobo sauce, minced
- 1 ½ tablespoons chili powder
- 2 teaspoons ground cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon fine sea salt
Instructions:
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Sauté the vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, bell pepper, and garlic. Cook for about 5-7 minutes, until tender.
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Brown the turkey: Add the ground turkey to the pot and cook, breaking it up with a wooden spoon, for about 5 minutes, until no longer pink and cooked through.
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Combine the ingredients: Add the sweet potato, tomatoes, black beans, broth, chipotle peppers, chili powder, cumin, cinnamon, and salt to the pot. Increase the heat and bring the mixture to a simmer.
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Simmer and thicken: Continue to simmer gently, adjusting the heat as needed and stirring occasionally, for about 30 minutes, until the chili has thickened and the sweet potatoes are tender. If the chili gets too thick, add some extra broth.
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Blend for a smooth texture (optional): Remove 1 ½ to 2 cups of the chili to a blender and process until pureed. Be careful while doing this, as there will be hot steam! If needed, add a splash of broth to get it going in the blender. Stir the blended mixture back into the rest of the chili.
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Taste and adjust: Taste the chili and season with additional salt as needed.
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Serve and enjoy: Serve the chili hot, topped with your favorite toppings. Some delicious options include chopped fresh cilantro, dairy-free sour cream or regular sour cream, sliced avocado, dairy-free or regular shredded cheese, and tortilla chips.
Tips:
- If you are gluten-free, be sure to check the ingredients on your chipotle peppers in adobo sauce. Some brands do contain wheat.
- Feel free to adjust the amount of chipotle peppers to your desired level of spiciness.
- If you don’t have chipotle peppers, you can substitute with 1 teaspoon of smoked paprika.
- This chili is even better the next day! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 6 months.
Additional Resources:
- Sweet Potato Turkey Chili with Black Beans (Cook Nourish Bliss): https://cooknourishbliss.com/2019/01/02/sweet-potato-turkey-chili-with-black-beans/
- Sweet Potato Turkey Chili (Simply Scratch): https://www.simplyscratch.com/sweet-potato-turkey-chili/
Frequently Asked Questions:
- Can I use ground beef or chicken instead of turkey?
Absolutely! You can easily substitute ground beef or chicken for the turkey in this recipe. Just be sure to adjust the cooking time accordingly.
- Can I make this chili in a slow cooker?
Yes, you can! Simply brown the turkey and sauté the vegetables as instructed in the recipe. Then, transfer everything to a slow cooker and add the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
- Is this chili gluten-free?
This chili is naturally gluten-free, as long as you use gluten-free chipotle peppers in adobo sauce. Be sure to check the labels of any other ingredients you use to ensure they are gluten-free.
- Is this chili dairy-free?
This chili is dairy-free as written. However, if you want to add cheese or sour cream as a topping, be sure to choose dairy-free options.
Enjoy this delicious and nutritious Sweet Potato Black Bean Turkey Chili! It’s a perfect meal for a cozy night in or a fun gathering with friends and family.
To Make This Sweet Potato Turkey Chili You Will Need:
- avocado oil, or use extra-light olive oil in its place.
- yellow onion – Adds a subtle sweet onion flavor.
- red bell pepper – Lends sweet flavor and subtle texture.
- jalapeño – Remove seeds and ribs for less heat.
- garlic – Adds distinct punchy flavor.
- lean ground turkey; ground chicken or beef can also be used in its place.
- chili powder: a unique flavor that ranges from mild to moderately hot
- chipotle powder – Lends a smoky and earthy flavor.
- Ground cumin adds warmth and earthiness with a hint of citrus.
- smoked paprika – Gives additional smoky flavor.
- Kosher salt: This adds flavor and seasoning to the food.
- Canary fire-roasted tomatoes: Regular tomatoes can be used in place of the fire-roasted tomatoes, which give this recipe more flavor.
- Small diced tomatoes (canned): Regular diced tomatoes work just as well in this chili, but I prefer smaller pieces of tomato.
- Sweet potatoes: Bring a burst of color and a delectable earthy sweetness and flavor.
- Pinto or kidney beans can be substituted for black beans in a pinch.
- sour cream or plain nonfat greek yogurt
- sharp cheddar, cheddar jack or pepper jack cheese
- avocado
- cilantro
- green onion
- fresh or pickled jalapeños
Add 1 tablespoon avocado oil, 1 medium diced yellow onion, 1/2 cup diced red bell pepper, 1 medium jalapeño (seeds and ribs removed for less heat), 4 cloves minced fresh garlic, and a pinch of kosher salt to a dutch oven or heavy bottom soup pot.
Stir and cook over medium-low heat until the onions are soft and translucent with subtle caramelized edges. About 8 to 10 minutes.
Next add in 1 pound lean ground turkey. For this recipe, I like to use 93% lean ground turkey. Using a wooded spatula, break up the ground turkey. Continue to cook until the turkey is fully cooked and no longer pink. About 10 minutes.
After cooked through, measure and stir in 1 tablespoon each of ground cumin, smoked paprika, chipotle powder, and chili powder (two teaspoons each).
Stir to combine and cook for 1 minute.
Next, add 1 pound of peeled and diced sweet potato, 1 can (14 ounces) of petite diced tomatoes, 1 can (28 ounces) of crushed fire-roasted tomatoes, and 1 can (14 ounces) of rinsed and drained black beans.
Pour in 1 cup of water, stir and bring to a bubble over medium to medium-low heat.
Cook covered for 45 minutes then uncover and cook 15 minutes or until sweet potatoes are fork tender. The time will depend on how small or big your pieced of sweet potato are.
Taste and season with more salt if needed.
Ladle soup into bowls and top with desired toppings!
I highly recommend serving this chili with this sweet potato cornbread!
Basically it’s fall in a bowl.
Transfer the chili to bowl or bowls that has an air-tight lid. Allow the chili cool uncovered. The chili doesn’t need to be cold; it just needs to be moderately warm or hot to avoid spoiling the other food in the refrigerator.
If stored properly Chili will last for 4 to 5 days in the fridge.
Yes! Follow the below steps for freezing chili!
Store chili in the freezer for up to 6 months.
COOL: It’s always best to make sure the chili is has cooled before freezing. Never put anything hot or extremely warm in the refrigerator or freezer as it could thaw and ruin the food that’s close by. PORTION: Once cooled, divide chili into portions. Once the chilli has cooled down, divide it into two or four servings and store them in airtight jars or freezer-safe bags. I prefer using freezer safe bags and removing as much air as possible, this helps with storing. FLATTEN: Place the divided chili flat on a rimmed baking sheet and place in the freezer for a few hours. Like how I did it in this post. STORE: Now you can stack the flat frozen chili portions vertically or horizontally saving so much freezer space. REHEAT: I prefer to thaw frozen chili overnight in the fridge. Nonetheless, you can soak for 20 to 30 minutes in a sink filled with lukewarm water; flip occasionally, and replace the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.
