Ground Turkey Sweet Potato Chili
This Turkey Sweet Potato Chili combines the lean and savory goodness of ground turkey with the natural sweetness of sweet potatoes, creating a balanced and satisfying meal that's both healthy and delicious. With its delightful blend of flavors and the added bonus of being a fantastic make-ahead option, this chili promises to become a family favorite for busy weeknights or cozy gatherings.
Servings: 6 Servings
Calories: 242kcal
Ingredients
- 3 tablespoon olive oil
- 1 white onion small, diced
- 1 lb ground turkey I recommend anything between 85% - 95% fat free
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ teaspoon sea salt
- 3 cups diced sweet potato approx. 2 medium sweet potatoes
- 14.5 oz fire roasted tomatoes
- 15 oz can tomato sauce
- 2 cups broth I used vegetable broth
Toppings
- chopped parsley optional
- greek yogurt optional
- avocado chunks optional
Instructions
- Heat the olive oil in a pot (or in an Instant Pot using the sauté function) with the onions over medium heat.3 tablespoon olive oil, 1 white onion
- Once the onions are soft, add the ground turkey and cook until brown all the way through, breaking it up into small pieces with a spatula.1 lb ground turkey
- Add the garlic powder, paprika, chili powder, and sea salt to the pot and gently mix to combine.1 teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon chili powder, ¼ teaspoon sea salt
- Add the sweet potatoes and the fire roasted tomatoes, tomato sauce, and broth and stir to combine. Place the lid on the pot and allow the chili to cook for another 20 minutes on low heat until the sweet potatoes are fork tender.If you're using an Instant Pot, secure the lid on top and Pressure Cook on low for 10 minutes.3 cups diced sweet potato, 14.5 oz fire roasted tomatoes, 15 oz can tomato sauce, 2 cups broth
- Serve warm and top with optional toppings like avocado chunks, parsley, greek yogurt, etc. and enjoy!chopped parsley, greek yogurt, avocado chunks
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: 242kcal | Carbohydrates: 22g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 929mg | Potassium: 666mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10239IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg