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Bowl of turkey chili surrounded by bowls of sour cream, tortilla chips, cilantro, and lime on a slab of wood
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4.75 / 4 votes

Turkey and Sweet Potato Chili

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.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 406

Ingredients

For the turkey chili

  • 2 tablespoons extra-virgin olive oil
  • One (10-ounce) sweet potato, 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 medium red onion, 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
US - Metric

Instructions

Make the turkey chili

  • 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.
  • 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.
  • 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.)
  • 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.
  • 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

  • Spoon the chili into bowls and serve with sour cream, coriander leaves, fresh lime, and corn chips for a Mexican vibe.

Notes

  1. Sweet potato size--Cut your pieces of sweet potato no larger than 3/4-inch. The smaller the pieces, the faster they will cook during step 2.
  2. Storage--Leftover chili can be refrigerated for up to 4 days or frozen for up to 6 months. Divvy into individual containers for easy meal-prep meals. Rewarm in the microwave or in a saucepan over low heat.
  3. Thinning--If the chili is too thick, thin it with extra vegetable or chicken stock, or water.
  4. Dietary needs--The chili is gluten-free and dairy-free, as long as no sour cream or cheese is added as a topping.

Nutrition

Serving: 1portion | Calories: 406kcal | Carbohydrates: 39g | Protein: 40g | Fat: 11g | Saturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 507mg | Fiber: 9g | Sugar: 6g