Chipotle Turkey and Sweet Potato Chili

Baby, it’s cold outside! It’s time for some soul warming chipotle turkey and sweet potato chili

When it’s cold, all I want is chili. Especially after a long day of skiing. There’s just something about a big bowl of chili with just the right amount of spice that warms you from the inside out.

This chili is made without beans but if you’re not following a paleo diet or on a Whole30 or you can’t possibly fathom chili without beans, feel free to add a can of black beans or pinto beans. However, with the starchy sweet potatoes I don’t even miss the beans.

Spice is so nice

The amount of chipotle powder in this recipe is pretty small but it packs a big punch and really makes the dish something special. Chipotle pepper is unique in that it gives everything a smokey flavor along with the heat. And it’s particular intoxicating when combined with fire-roasted tomatoes (though you can use plain canned tomatoes too.) Look for chipotle powder in the bulk spice sections of well-stocked grocery stores and buy just what you need for a few batches. It’s also great stirred into your favorite salsa, mayonnaise, marinade or barbecue sauce.

You can also substitute 1 small chipotle chili canned in adobo sauce (remove the seeds and membranes for less heat) and the leftover chiles can be frozen in ice cube trays then stored in a zip-top bag in the freezer for future use. A little chipotle pepper blended into homemade Ranch Dressing or garlicky hummus is a game changer.

Make extras, you’ll be glad you did!

Whenever I make this in the slow cooker I ALWAYS double the recipe because it freezes exceptionally well. And why not cook once and eat twice?

Serve it up

I love my Chipotle Turkey and Sweet Potato Chili served steaming hot with diced avocado, fresh cilantro and lots of lime wedges. It’s perfect for dinner and even for breakfast for all of my fellow egg-free peeps.

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Let's Get Cookin'

Chipotle Turkey and Sweet Potato Chili

Sweet potatoes stand in for beans in this hearty chili and are a nice compliment to the smoky chipotle pepper. It’s great served with diced avocado, fresh cilantro and lime wedge. Feel free to double the batch and freeze some for future meals because it’s super freezer-friendly.

• Author: Simply Nourished Recipes
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings
• Category: Soup, One-Dish Meal, Slow Cooker
• Cuisine: Paleo, Whole30, Dairy-free, Grain-free

Print Recipe

★★★★★ 5 from 2 reviews

Ingredients

• 1 Tbsp. coconut oil
• 1 lb. ground turkey
• 1 cup diced onion (about ½ large)
• 3 cloves garlic, minced
• 28-ounces fire-roasted diced tomatoes
• 1 medium sweet potato, peeled and cut into small cubes
• 2 cups chicken broth
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/4 – ½ tsp. ground chipotle powder (may substitute 1 canned chipotle in adobo sauce)
• Salt and pepper to taste

Optional Toppings: Chopped fresh cilantro, diced avocado or lime wedges

Instructions

1. Heat oil in medium saucepan set over medium-high heat.
2. When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
3. Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
4. Turn up the heat to high. Add tomatoes, sweet potatoes, broth and seasonings and bring to a boil.
5. Reduce heat to medium-low and simmer uncovered 10-15 minutes until chili is hot and sweet potatoes are tender. A longer simmer will intensify the flavors and leftovers are even better the next day.

Slow Cooker Directions

1. Heat oil in medium saucepan set over medium-high heat.
2. When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
3. Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
4. Transfer meat to the slow cooker. Add remaining ingredients, tomatoes through chipotle chili.
5. Cover and cook on LOW heat for 6-7 hours or until sweet potatoes are tender. Taste and season with salt and pepper before serving.
6. Serve with optional toppings, if desired.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Nourished Recipes so credit is given where credit is due. Thank you!

Nutrition

• Serving Size: 1/4 recipe, about 1 1/2 cups
• Calories: 311
• Sugar: 9g
• Sodium: 535mg
• Fat: 12g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 24g

Pin now to make later!

Are you a chili with beans or without beans kind of person? We’d love to hear how you like your chili in the comments below.

This recipe was originally published at  blog.paleohacks.com. 

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.