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–+ servings
bowl of sweet potato turkey chili topped with sliced avocado pieces

Sweet Potato Turkey Chili

Amanda
This is the BEST sweet potato turkey chili! This hearty dish is made with ground turkey and is perfect for a chilly night!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dishes
Cuisine American
Servings 6 servings
Calories 335 kcal

Ingredients
  

  • 2 pounds sweet potatoes
  • 1 medium red onion
  • 2 large tomatoes
  • 2 Tablespoons olive oil
  • 1 ½ pounds ground turkey
  • 1 Tablespoon ground cumin
  • 1 Tablespoon chili powder
  • 1 Tablespoon garlic powder
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 cups chicken broth
  • Avocado for garnish optional

Instructions
 

  • Peel and chop the sweet potatoes into one inch cubes and steam them using either an instant pot or a steamer basket (SEE NOTE BELOW).
  • While the sweet potatoes are steaming, dice the onions and chop the tomatoes and set them both aside. 
  • Heat a dutch oven or large pot on the stovetop over medium heat and add the olive oil and diced onions. Cook the onions, while stirring occasionally for 3-5 minutes until they start to soften and are slightly translucent.
  • Add in the ground turkey, cumin, chili powder, garlic powder, salt and pepper and cook, stirring occasionally, for 5-7 minutes until the turkey is browned and cooked through. 
  • Stir in the chopped tomatoes and chicken broth and reduce the heat to medium low. 
  • Mash or puree the steamed sweet potatoes to the desired consistency and stir them into the chili.
  • Bring the chili to a boil over medium high heat and then reduce the heat to medium low. Simmer for 20-30 minutes until the chili is slightly thickened and the tomatoes are cooked. 
  • Serve topped with sliced avocado if desired. 

Notes

Recipe yields approximately 2 quarts of chili
  • The sweet potatoes can either be mashed or pureed depending on the consistency that is preferred. For a more chunky chili, lightly mash the potatoes with a potato masher or the back of a serving spoon. For a smoother chili, process the potatoes through a potato ricer or puree them using an immersion blender.
  • The sweet potatoes can be added directly to the chili without steaming them first. Peel and chop them and add them to the chili with the broth and tomatoes. Simmer until they are fork tender. Cooking times may be slightly longer.
  • For a thicker chili, use only 2 ½ cups of chicken broth. Additional chicken broth can also be added if the chili is too thick.

How to Steam Sweet Potatoes

  • INSTANT POT: Add peeled and cut sweet potatoes to the instant pot with 1 cup of water. Cover with the lid, set the steam valve to the "sealing" position and cook on manual pressure for 10 minutes. When the cooking time is completed, carefully flip the steam valve to the "venting" position to quickly release the pressure. 
  • STEAMER BASKET: Add peeled and cut sweet potatoes to a steamer basket in a pot with approximately one inch of water. Cover the pot and bring the water to a simmer over medium-high heat. Cook for approximately 20 minutes until the sweet potatoes are fork-tender.

Substitutions and Variations

  • Turkey - Either ground turkey or ground turkey breast can be used for this chili. Alternatively, ground beef or chicken could also be used. 
  • Beans - Add in one 14 ounce can of black beans, kidney beans or cannellini beans with the tomatoes.
  • Extra Veggies - Add a chopped bell pepper, a small bag of frozen corn or a handful of chopped fresh kale with the tomatoes.
  • Vegetarian - For a hearty vegetarian version of this sweet potato chili, substitute the ground turkey for two 14 ounce cans of garbanzo beans or a plant based ground meat substitute.
  • Spicy - Add a diced jalapeno or two with the red onion.

Make Ahead and Storage Suggestions

This chili can be made ahead of time if needed. Cool the chili completely and store it in an airtight container in refrigerator for 3-5 days or in the freezer for up to 4 months. Frozen chili should be defrosted in the refrigerator before heating. Chili can then be reheated in a large pot on the stovetop over medium heat or in the microwave in a microwave safe container.

Nutrition

Serving: 1.33cupsCalories: 335kcalCarbohydrates: 37gProtein: 31gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 62mgSodium: 1181mgPotassium: 1171mgFiber: 6gSugar: 9gVitamin A: 22396IUVitamin C: 22mgCalcium: 82mgIron: 3mg
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