Print
Let's Get Cookin'

Chipotle Turkey 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

Ingredients

  • 1 Tbsp. cooking fat of choice such as avocado oil or olive oil
  • 1 lb. lean ground turkey
  • 1 cup diced onion (about ½ large)
  • 3 cloves garlic, minced
  • 28-ounces fire-roasted canned diced tomatoes (may sub regular canned 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
  • 1/4½ tsp. chipotle powder (may sub smoked paprika) 
  • Salt and pepper to taste
  • Optional Toppings: Chopped fresh cilantro, diced avocado, or lime wedges

Instructions

Stove top Directions

  1. Heat oil in a medium or large pot 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 the ‘Saute’ setting on the Instant Pot and add the oil.
  2. When the oil starts to shimmer, add the ground turkey, breaking it up with a wooden spoon. Cook for 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 the vent valve to the ‘venting’ position to release residual steam. Taste and season with salt and pepper before serving.
  6. Serve with optional toppings, if desired

Notes

For a thicker consistency, add 3 tablespoons of tomatoes paste.

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