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Easy Turkey Chili with Sweet Potato in 30 Minutes

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A quick and comforting turkey chili with sweet potatoes, black beans, and fire-roasted tomatoes, ready in just 30 minutes. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil (or avocado oil)
  • 1 pound ground turkey (93% lean works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
  • 1 red bell pepper, diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1 (15-ounce) can fire-roasted diced tomatoes (undrained)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups low-sodium chicken broth (or vegetable broth)
  • For serving (optional): chopped fresh cilantro, sliced avocado, lime wedges, sour cream or Greek yogurt, shredded cheddar cheese

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, peel and cube the sweet potatoes, and dice the bell pepper. Measure out your spices.
  2. Heat the oil: Place your Dutch oven over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds.
  3. Brown the turkey: Add the ground turkey to the pot. Break it up with a wooden spoon and let it cook undisturbed for 3-4 minutes to create a brown crust. Stir and continue cooking until no longer pink, about 3-4 more minutes. Transfer the cooked turkey to a bowl and set aside.
  4. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  5. Bloom the spices: Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper to the pot. Stir constantly for 30-60 seconds.
  6. Add the vegetables and liquid: Stir in the diced sweet potatoes and bell pepper. Pour in the fire-roasted tomatoes (with their juices), the drained black beans, and the chicken broth. Stir to combine. Bring to a gentle boil.
  7. Simmer: Reduce heat to low, cover the pot, and let simmer for 15-20 minutes until sweet potatoes are fork-tender. For a thicker chili, simmer uncovered for the last 5 minutes.
  8. Add the turkey back: Return the cooked ground turkey to the pot. Stir and let heat through for 2-3 minutes. Taste and adjust seasoning, adding a squeeze of lime juice if desired.
  9. Rest and serve: Remove from heat and let sit for 5 minutes. Ladle into bowls and top with desired garnishes.

Notes

For a thicker chili, mash a few cooked sweet potato cubes against the side of the pot before adding the turkey back. For extra heat, add 1-2 minced chipotle peppers in adobo sauce with the garlic. This chili freezes well for up to 3 months.

Nutrition

Keywords: turkey chili, sweet potato chili, easy chili, 30-minute chili, weeknight dinner, gluten-free chili, dairy-free chili

Find it online: https://evabake.com/easy-turkey-chili-with-sweet-potato-in-30-minutes/