Turkey and sweet potato chili is the perfect combination of heartiness and healthy. But no worries, you’d never guess from the taste that it’s anything but indulgent as heck.
This turkey and sweet potato chili is a pot of stick-to-your-ribs goodness that’s also good for you. The combination of ground turkey and cannellini beans in a lightly spiced sweet potato purée tastes like an indulgent comfort food but there’s no guilt here.–Angie Zoobkoff
Turkey and Sweet Potato Chili
- Quick Glance
- 35 M
- 1 H
- Serves 4
- For the turkey chili
- 2 tablespoons extra-virgin olive oil
- 1 sweet potato (10 oz), peeled and roughly chopped
- 2 garlic cloves, roughly chopped
- Pinch of cayenne pepper, plus more if desired
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 2 cups store-bought or homemade vegetable or chicken stock
- 1 red onion (9 oz), finely diced
- 1 pound, 2 ounces ground turkey
- One (15-ounce) can cannellini or great Northern beans, drained
- 1 teaspoon apple cider vinegar
- Sea salt and freshly ground black pepper
- To serve
- Sour cream
- Cilantro leaves
- Lime wedges
- Tortilla chips
- Make the turkey chili
- 1. In a large saucepan set over a medium heat, warm 1 tablespoon olive oil. Add the sweet potato and garlic and cook for 1 to 2 minutes, then add the cayenne and 1 teaspoon each coriander, cumin, and paprika. Cook for 1 to 2 minutes more, tossing the sweet potato in the pan to coat it evenly in the spices and then pour in the stock. The sweet potatoes should be covered with liquid. If necessary, add enough water to barely cover. Bring to a boil. Reduce the heat to a gentle simmer and cook until the sweet potato is soft, 10 to 20 minutes. Let it cool for at least 10 minutes.
- 2. Carefully transfer the sweet potato mixture to a food processor and blitz to a smooth purée. (Alternately, you can use an immersion blender in the pot to purée the mixture, then transfer to a bowl.)
- 3. Return the empty saucepan to medium heat and heat the remaining 1 tablespoon olive oil. Add the red onion and sauté until the onion begins to soften, about 4 minutes. Add the turkey and 1 teaspoon each coriander, cumin, and paprika and cook, using a wooden spoon to break the turkey into small pieces, until browned, 4 to 7 minutes.
- 4. Stir in the sweet potato purée, cannellini beans, and vinegar and season to taste with salt and pepper, adding extra cayenne if you like things spicy. Reduce the heat to low and simmer gently for 5 minutes, adding a splash of water if the sauce becomes too dry.
- For serving
- 5. Spoon the chili into bowls and serve with sour cream, coriander leaves, fresh lime, and corn chips for a Mexican vibe.