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Cozy Beanless Sweet Potato Turkey Chili

Deliciously comforting beanless chili with roasted sweet potatoes, and ground turkey, flavor-packed tomato sauce. This whole dish can be whipped up in under an hour and can be made in an Instant Pot, crockpot, or stove top! Made paleo and dairy free.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: beanless chili recipe, no bean turkey chili, sweet potato chili instant pot, turkey chili no beans
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 Servings
Calories: 407kcal
Author: Ansley Beutler

Ingredients
 
 

  • 3 Tbsp olive oil
  • 3 cups diced sweet potato - approx. 2 medium sweet potatoes
  • ½ cup white onion - diced
  • 1 tsp garlic powder
  • ¼ tsp chipotle powder
  • ½ tsp paprika
  • ¼ tsp sea salt
  • 1 ½ lb lean ground turkey - 85% - 95% fat free
  • 15 oz can tomato sauce
  • ½ cup chicken broth

Toppings

  • chopped parsley
  • greek yogurt
  • jalapeno slices
  • avocado chunks
  • dairy free cheese

Instructions

  • Heat the olive oil in a pot or in an Instant Pot using the sauté function with the sweet potatoes and onions over medium-low heat. Cook until the sweet potatoes are soft enough to cut with a spatula.
  • Add the garlic powder, chipotle powder, paprika, and sea salt to the pot along with the ground turkey. Chop up the turkey while it's cooking so there aren't any large chunks. Continue to cook until the turkey is brown all the way through.
  • Pour in the tomato sauce and chicken broth and stir to coat. Place the lid on the pot and allow the chili to cook for another 10 minutes on low heat. If you're using an Instant Pot, use the "keep warm" function.
  • Serve warm and top with optional toppings like avocado chunks, parsley, greek yogurt, etc. and enjoy!

Notes

Crockpot/Slow Cooker version : To make this chili in a slow cooker, drizzle the olive oil along the bottom then add the ground turkey followed by the sweet potatoes, onion, and spices. Pour the tomato sauce and broth over top and stir to combine. Cook on low for 5 - 6 hours or on high for 3 - hours. Check the doneness towards the end to test the softness of the sweet potatoes. If they are soft enough to be cut with a spoon, the chili is done.
Whole30 : With approved meat and tomato sauce, this beanless chili is compliant. I recommend topping the chili with avocado slices so extra fat to keep you full on the Whole30.
Storing : Allow the chili to cool down before transferring it to an airtight container. Store the container in the fridge were it will keep for up to 5 days. When ready to enjoy, portion out into individual bowls and heat in the microwave or heat it up in a pot on the stove until warm. To freeze, store the container in the freezer where it will keep for 3 months. When ready to eat, thaw and reheat on the stove and enjoy!

Nutrition

Calories: 407kcal | Carbohydrates: 28g | Protein: 44g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 955mg | Potassium: 1255mg | Fiber: 5g | Sugar: 10g | Vitamin A: 14712IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 3mg
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