This Turkey Sweet Potato Chili sounds amazing! The combination of lean ground turkey, sweet potatoes, and black beans makes it a nutritious powerhouse, while also being comforting and satisfying. Plus, the fact that it’s a one-pot meal means less cleanup and more time to enjoy the cozy flavors. I love that it can be prepared quickly and frozen for later—perfect for busy weeks ahead. Would you like a recipe suggestion to go along with this description, or perhaps any tweaks to make it your own?
INGREDIENTS
- 2 tbsp avocado oil
- 1 small white onion, finely diced
- 3 garlic cloves, minced
- 1 lb ground turkey
- 1 lb sweet potatoes, peeled and cut into ½-inch cubes
- 2 (15 oz) cans crushed tomatoes
- 1 cup chicken broth
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- ⅛ tsp cinnamon
- ⅛ tsp cayenne pepper (optional)
- 2 tsp salt
- ¾ tsp black pepper
- 1 (15.25 oz) can corn, drained
- 1 (15.5 oz) can black beans, drained and rinsed
- Sour cream (optional)
- Fresh cilantro, finely chopped (optional)
INSTRUCTIONS
- Heat the avocado oil in a large Dutch oven over medium heat. Add the diced onion and cook for 2-3 minutes, until soft. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Push the onions and garlic to one side, then add the ground turkey. Cook for 7-8 minutes, breaking it apart, until browned and cooked through. Stir in the sweet potatoes and cook for an additional 2 minutes.
- Add the crushed tomatoes, chicken broth, chili powder, cumin, paprika, cinnamon, cayenne (if using), salt, and black pepper. Stir well and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 30 minutes.
- Stir in the corn and black beans. Cover again and simmer for an additional 10-15 minutes, or until the sweet potatoes are fork-tender. For a thicker chili, use a potato masher to mash some of the sweet potatoes.
- Serve with a dollop of sour cream and a sprinkle of fresh cilantro, if desired.
