Chipotle Turkey and Sweet Potato Chili

Baby, it’s cold outside! It’s time for some soul-warming chipotle turkey and sweet potato chili that can be made either on the stovetop, in a slow cooker, or in your Instant Pot. Sweet potatoes stand in for beans in this recipe to make it Whole30-friendly but if you can’t imagine chili without beans, feel free to add some for added fiber and protein.

Chili. Always 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.

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

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 wedges. Feel free to double the batch and freeze some for future meals because it’s super freezer-friendly though the sweet potatoes will breakdown a bit after you thaw and reheat it.

• Author: Jessica Beacom
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x
• Cuisine: Paleo, Whole30, Dairy-Free

Print Recipe

★★★★★ 5 from 2 reviews

Ingredients

• 1 Tbsp. coconut or avocado oil
• 1 lb. lean 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 (Such as Simply Organic)
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/4 – ½ tsp. chipotle powder
• Salt and pepper to taste
• Optional Toppings: Chopped fresh cilantro, diced avocado or lime wedges

Instructions

1. Heat oil in a 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 a 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.

Instant Pot Directions

1. Select ‘Saute’ setting. Add oil when pot is hot.
2. When the oil starts to shimmer, add the ground turke, breaking it up with wooden spoon. 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. Press ‘Cancel’.
4. Add remaining ingredients, tomatoes through chipotle chili.
5. Lock lid in place and cook on High Pressure for 10 minutes. Allow for 5-10 minutes of natural pressure release before flipping vent valve to ‘venting’ positition to release residual steam. Taste and season with salt and pepper before serving.
6. Serve with optional toppings, if desired

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

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post may contain affiliate links which won’t change your price but will share some commission.

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 The Real Food Dietitians. Thank you!

SaveSave