This Ground Turkey Sweet Potato Chili is SUPER easy, healthy, and filling!
Chili is the PERFECT meal in fall and winter. A hot, filling bowl of it is undeniably tasty and comforting, especially on a cold day. It’s a great option for the busy holiday season because you can easily pop it in a Crock-Pot if you’re short on time or make a double batch, then freeze it to reheat when you need a fast and easy dinner that your family will love. It’s also ideal for when you need to feed a crowd.
Plus, chili is one dish that doesn’t require a side. You can always pair it with a simple cornbread, but even some crackers can be enough to make this a filling meal for every occasion.
Is Ground Turkey Sweet Potato Chili Healthy?
With lean turkey, beans, and veggies, this dish can be a low-calorie, high-protein option that suits many different types of dietary needs. The recipe can also be easily adjusted to fit specific diets. If you’re following a paleo or Whole30 diet, for instance, skip the beans. To make this chili vegetarian, swap the turkey for a meatless alternative.
How to store Ground Turkey Sweet Potato Chili?
This chili is easy to make and easy to store. Simply store it in an airtight container in the fridge for 3 to 5 days and heat up individual portions when you’re ready to enjoy it! Freezing chili is also a great way to have a quick meal to grab when you’re short on time and need a hearty, wholesome meal for your family. If stored properly, this chili can last up to 3 months in the freezer! Just make sure to use an airtight, freezer-safe container.
Serving Suggestions
As I mentioned, this dish is one that doesn’t need a lot of side dishes to make a delicious and filling meal. If cornbread isn’t your thing, a side of Garlic Toast is also excellent on the side—and even better, dipped in the chili! For the ultimate winter comfort food meal, serve up cups of this chili alongside a gooey Avocado Grilled Cheese Sandwich.
Another way to turn this from a dish to a meal is to get creative with your toppings. Shredded cheese, crushed tortilla chips, sour cream, slices of avocado, and even lime wedges all add a fun spin and an extra dose of tastiness to this chili recipe.
Recipe
Ingredients
- 1 1/2 tablespoons olive oil, divided
- 12 ounces sweet potato, cut into 1/2 inch cubes
- 1/2 cup onion, diced
- 1/2 cup celery, thinly sliced
- 1 tablespoon fresh garlic, minced
- 1 pound 93% lean ground turkey
- 4 teaspoons chili powder
- 1 tablespoon paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (14.5 oz)
- 1 can dark red kidney beans, drained and rinsed (14oz) (leave out for paleo/Whole30)
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 teaspoon salt
- Pinch of pepper
- 2 bay leaves
- 1/4 cup parsley, minced
Instructions
- Heat 1 tablespoon of the oil in a large pan on medium-high heat. Add in the sweet potato, onion, celery, and garlic and cook until they begin to soften, about 5 minutes.
- Add the rest of the oil and the turkey to the pan. Cook until the turkey begins to brown, about 3-4 minutes. Drain off any of the liquid.
- Add in the spices and cook until the turkey is no longer pink and the spices are fragrant, about 3-4 minutes.
- Add in the fire-roasted tomatoes, crushed tomatoes, beans, water, tomato paste, salt and pepper and stir until well combined. Then, bring to a boil.
- Once boiling, stir in the bay leaves, turn the heat to medium-low and cover the pan. Simmer for 30 minutes, stirring occasionally.
- Once simmered, remove the bay leaves and stir in the parsley.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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