Turkey and Sweet Potato Chili

Are you trying to find a filling, healthful dinner that you can prepare quickly? Sweet Potato Chili and Turkey is a great option. For someone on a Whole30, Paleo, or gluten-free diet, this meal is ideal. This chili has a lot of taste without the extra fat and calories found in other chili recipes since it is made with sweet potatoes, 93% lean ground turkey, and a variety of spices.

In addition, it can be prepared in less than 30 minutes using a pressure cooker or stovetop technique, which makes it an excellent choice for a midweek supper. To add even more flavor, garnish with some onions, cheddar cheese, sour cream, or cilantro. And don’t worry about storing leftovers—this chili freezes beautifully and is a fantastic lunch choice. So why not give this delectable and healthful recipe for Turkey and Sweet Potato Chili a try?

Ingredients

  • 20 ounces 93% lean ground turkey, 1.3 lb package
  • 1 teaspoon kosher salt
  • 1/2 cup onion, chopped
  • 3 cloves garlic, crushed
  • 10 ounce can Rotel mild tomatoes with green chilies
  • 8 ounce can tomato sauce
  • 3/4 cup water
  • 1/2 tsp cumin, or to taste
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1 bay leaf
  • 1 medium sweet potato, peeled and diced into 1/2-inch cubes, 8 oz
  • Fresh cilantro, for garnish

Instructions

Stove Top:

  1. Grease a large frying pan and place it over medium-high heat. Add the turkey and cook, breaking it up into smaller pieces as it cooks, until it’s heated. Season with a teaspoon of salt.
  2. Add the onion and garlic and sauté for 3 minutes over medium heat, or until the meat is browned and cooked through.
  3. Add the sweet potato, tomato sauce, cumin, paprika, chili powder, salt, and bay leaf. Also add the can of Rotel tomatoes.
  4. Simmer the potatoes covered over medium-low heat for approximately 25 minutes, stirring often, or until they are tender and cooked through.
  5. If extra water is required, add 1/4 cup. Serve after removing the bay leaf.

Instant Pot:

  1. Press the “saute” button, mist the pot with oil, brown the turkey, breaking it up as it cooks into smaller pieces, and then season with cumin and salt.
  2. After the meat has browned and cooked through. Add the onion and garlic and simmer for 3 minutes
  3. Include the sweet potato, tomato sauce, water, cumin, paprika, chili powder, salt, and bay leaf. Also add the can of Rotel tomatoes.
  4. After potatoes are tender and thoroughly cooked, cover and cook on high pressure for approximately 15 minutes. Natural release.
  5. Take off the bay leaf before serving.

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