A quick and easy chili made with lean turkey, sweet potatoes, and black beans. The sweet potatoes along with the spices makes a perfectly flavored chili with just a hint of sweetness.
I am a big fan of sweet potatoes. I especially love topping my sweet potato with things like taco meat, meatloaf, and chili. When coming up with this recipe I thought why not add sweet potatoes cubes right into the chili and save a step. The combination of spices and the potato cubes makes the best sweet and savory chili. This is the perfect recipe for this time of year, when it’s cold and people are thinking about making healthier choices. Using lean ground turkey (I used Jennie-O) rather than beef makes the chili a little lighter and the addition of sweet potatoes adds in an another vegetable. Win-win.
This chili is quick and easy to make but it could also be adapted for the crockpot. Just brown the turkey and add in the onions and garlic. Once cooked add the turkey mixture and the rest of the ingredients to the slow cooker. Cook on low for 5-8 hours or high 3-4.
The leftovers made my fridge smell SO good and, as usual with chili and soup, the leftovers were even more tasty than the first time we had the chili. I love leftovers because it means a night off from cooking!
If you have kids and want to make this a little more kid friendly cut the sweet potatoes cubes a little smaller and use petite diced tomatoes. If your kids are like mine those are two of the ingredients that will alarm them! Also, if your family is not a fan of beans in chili you can just leave them out. Serve with cornbread, chips, or crackers to make it a little more kid-appealing as well.
- 1½ lbs ground turkey (I used 99% lean Jennie-O)
- 1 T oil (can omit if using 93% lean turkey)
- ½ onion, chopped
- 3 cloves garlic, minced
- 14.5 oz can diced tomatoes (I used petite diced fire roasted)
- 1 4 oz can green chiles
- 1 can black beans, drained
- 8 oz. can tomato sauce
- 1 small sweet potato (about 6-8 oz), diced into ½ in cubes
- ¾ cup water
- ¾ tsp cumin
- ¼ tsp chili powder
- ¼ tsp paprika
- 1 bay leaf
- salt and pepper, to taste
- optional toppings: sour cream or Greek yogurt, cheese, cilantro, scallions, tortilla chips
- In a large skillet or dutch oven heat the oil over medium-high heat. Add the turkey and saute until cooked through. (If you use 93% lean turkey you don't have to add the oil. However, if it's a little dry, go ahead and add a little oil.)
- When meat is browned add in the onion and garlic and cook an additional 2-3 minutes over medium heat, until fragrant.
- Add in the tomatoes, chiles, beans, tomato sauce, potato, water, and spices.
- Cover and simmer over medium-low heat for about 25 minutes, or until potatoes are softened.
- Pull out bay leaf and add additional water if needed.
- Serve with the toppings your family enjoys. Chips, crackers, and cornbread are a great side to this chili!