Healthy Sweet Potato Turkey Chili
A healthy sweet potato turkey chili recipe with ground turkey, onions, fire-roasted tomatoes, and roasty sweet potato cubes to jazz it up! Perfect for an easy, high-protein, cozy meal for weekdays and weekends alike.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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
Stovetop Method #1
- 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 minute.
- 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.
- Simmer for at least 30 minutes, or until sweet potatoes are completely cooked through.
- Serve with any suggested toppings.
Stovetop Method #2
- Preheat oven to 400 degrees, prepping ingredients while it heats up (dice onions, peel and cube sweet potatoes, get everything else out and ready). Toss sweet potatoes in olive oil, salt, and cumin/cayenne if you want it (you do). Place sweet potatoes in an even layer across a baking sheet and roast while you start the rest of the chili.
- 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 sauté for another minute.
- Stir in the remaining ingredients and bring to a boil. Reduce heat and allow to simmer, covered, until sweet potatoes are done roasting.
- Stir roasted sweet potatoes into the chili and allow to simmer for another minute.
- Serve with any suggested toppings.
Notes
- Both methods yield delicious chili, but sometimes I find that simmering the sweet potatoes the entire time can compromise their flavor (they take on the flavor of the rest of the chili). Roasting them and adding them in at the end helps them maintain their unique flavor, intensifying the spicy-sweet contrast that makes this chili special.