Recipe: $10.62 | Per Serving: $1.77 | Yield: 6 large servings
I feel like Sweet Potato Turkey Chili is definitely a thing. But before I made it, I asked people about it, and nobody had ever tried it, and many had never heard of the concept. It’s not a thing? Well, now it is! It’s a delicious, easy, awesome thing.
It’s basically a lot of vegetables, sweet potatoes, ground turkey, and spices. And if you’re not Paleo, add the beans! I used kidney beans since I wanted to bulk it up to stretch to at least 6-8 servings. You can use any kind of beans, but I always vote for red kidney beans or black beans in chili.
This is the perfect feel-good comfort food for when you’re trying to escape the treats from the last two months of holidays, but still feel totally satisfied with your meal! Also – we were out of cinnamon when I was making this, so I went for PUMPKIN PIE SPICE. Highly recommended! If you don’t have it, go ahead and use cinnamon instead, but the pumpkin pie spice works too.
Eat some now and freeze the rest for later!
For Paleo: Skip the beans.
For Vegetarian: Skip the meat and triple the beans.
- 1 Tablespoon olive oil
- 1 onion (1 cup minced)
- 1 pound turkey
- 4 cloves garlic, minced
- 1 cup carrots (1 cup chopped/minced)
- 1 cup celery (1 cup minced)
- 2 bell peppers (any color)
- 1 jalapeño, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 1/2 teaspoon fennel
- 1/4 teaspoon cinnamon (or PUMPKIN PIE SPICE!)
- 1.5 Tablespoon chili powder
- 1 pound sweet potatoes (about 2 large)
- 1 Tablespoon tomato paste
- 2 cans crushed tomatoes
- 1 can kidney beans or black beans (optional – not Paleo)
- Bring a large pot to medium heat and warm the olive oil. Add the onions and sauté about 3 minutes. Add the turkey and brown on all sides.
- Add the minced garlic, carrots, celery, bell peppers, jalapeño, and spices (cumin, oregano, cayenne, paprika, fennel, cinnamon, and chili powder) and stir well. Sauté over medium-low heat, stirring occasionally, for about 5 minutes.
- Chop the sweet potatoes into small, even cubes. Add the sweet potatoes, tomato paste, and canned tomatoes to the pot. Stir well. If there isn’t enough liquid, add just a little water to make sure the sweet potatoes are covered. Cover with a lid and simmer over medium-low heat for 30 minutes with the lid on, and then remove the lid for another 30 minutes. (1 hour total.)
- Stir and adjust seasonings as desired. You can cook for longer over low-medium heat, up to about 2 hours.
Don’t be intimidated by the long ingredients list! They’re mostly spices and basic pantry ingredients. I only had to buy celery and turkey for this recipe!
Optional: I added the kidney beans to bulk up the recipe. I also love adding mushrooms (minced, added with the other vegetables) when I’ve got them. But that’s the joy of chili – you can add lots of extra vegetables, beans, meat, etc.!