Turkey Sweet Potato Chili
You're going to love this one imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP! Sweet, savory, slightly smoky, and totally satisfying, this Turkey Sweet Potato Chili is the one-pot wonder your weeknight menu has been craving.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 pound ground turkey
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 medium sweet potatoes peeled and diced (1-inch cubes)
- 1 can 14.5 oz diced fire-roasted tomatoes
- 3 cups chicken broth adjust for thickness
- 1 cup frozen corn
- Salt to taste
- Optional garnishes: sliced avocado shredded cheese, chopped cilantro, jalapeño slices, sour cream or Greek yogurt, crushed tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and cook until soft and fragrant, about 3 to 4 minutes.
- Add ground turkey and break it up with your spoon. Cook until no longer pink, about 5 to 6 minutes.
- Sprinkle in chili powder, cumin, and paprika. Stir to coat the turkey and onions, letting the spices bloom for about a minute.
- Stir in sweet potatoes and diced tomatoes with juices. Pour in the broth and mix well.
- Bring to a boil, then reduce heat and cover. Simmer for 20 to 25 minutes, or until sweet potatoes are tender.
- Stir in frozen corn and cook for another 2 to 3 minutes, until heated through. Taste and season with salt as needed.
- Ladle into bowls, top with your favorite garnishes, and serve hot.
Notes
Cut your sweet potatoes evenly to ensure consistent texture. For a thicker chili, leave the pot uncovered during the last few minutes of simmering. Feel free to spice it up with cayenne or hot sauce. This chili is even better the next day and perfect for meal prep!