Description
A nourishing sweet potato turkey chili recipe that comes together easily! Perfect for a high protein, plant-packed, cozy meal for weekdays and weekends alike.
Ingredients
Units
Scale
- Olive oil, for sautéing
- 1 yellow onion, diced
- 1 lb. ground turkey
- 2 tbsp tomato paste
- 1 large or 2 smaller sweet potatoes, peeled and cubed (about 1.5 cups cubes)
- 1 14-oz. can diced fire-roasted tomatoes
- 1 8-oz. can tomato sauce
- 1 cup chicken broth
- 1 tbsp Worcestershire
- 2 tsp cumin
- 3 tsp chili powder
- 1/4 tsp cayenne
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat, and sauté onions until softened and fragrant. Add ground turkey and sauté with onions until mostly browned, breaking apart as you go. Stir in tomato paste and sweet potatoes, and sauté for another 2-3 minutes.
- Add in diced tomatoes, tomato sauce, broth, Worcestershire, and all spices. Stir to combine, bring everything to a boil, then reduce heat to a simmer.
- Cover the chili pot and simmer for about 20 minutes, or until sweet potatoes are completely cooked through.
- Serve with any suggested toppings.
Notes
- Storage + freezing instructions. To store leftover turkey chili, allow it to cool completely and transfer to an airtight container. Store in the fridge for up to five days. To freeze, transfer that container to a freezer for up to three months. Thaw in the fridge the night before you plan to enjoy, and reheat the next day!
- Prep Time: 10
- Cook Time: 30
- Category: Soup, stew
- Method: Stovetop
- Cuisine: American