Description
An easy one-pot chili made with ground turkey, sweet potatoes, kidney beans, and tomatoes. Chili powder, cumin, paprika, and a small dash of cinnamon give it warm, savory flavor, with optional cayenne for extra heat.
Ingredients
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2 tablespoons cooking oil
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1 onion, diced
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1 extra-large sweet potato or 2 medium sweet potatoes, peeled and cut into approximately 1/2-inch dice
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3 garlic cloves, minced
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1 pound ground turkey
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2 tablespoons chili powder, American-style seasoning blend
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1 teaspoon ground cumin
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1 teaspoon smoked paprika or regular paprika
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1/2 teaspoon cayenne pepper, optional; use less for milder heat
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1 cup chicken broth
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1 (15-ounce) can fire-roasted diced tomatoes, undrained
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1 (15-ounce) can kidney beans, drained
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Small dash of ground cinnamon
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Salt and black pepper, to taste
Optional toppings:
Sour cream, shredded cheddar, avocado, cilantro, sliced green onions, tortilla chips, or hot sauce.
Instructions
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Heat the oil in a Dutch oven or large pot over medium heat.
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Add the onion and diced sweet potato. Cook for approximately 5 minutes, stirring occasionally, until the onion begins to soften. The sweet potato will finish cooking during simmering.
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Add the garlic and cook for approximately 1 minute.
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Add the ground turkey. Cook, breaking it into small pieces, until fully cooked. Ground turkey should reach 165°F.
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Stir in the chili powder, cumin, paprika, and optional cayenne. Stir briefly to coat the turkey and vegetables without burning the spices.
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Pour in the chicken broth. Add the undrained tomatoes, drained kidney beans, and a small dash of cinnamon. Stir, scraping up any browned bits from the bottom of the pot.
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Bring to a gentle boil, reduce the heat, and cover. Simmer for approximately 15–25 minutes, stirring occasionally, until the sweet potato is fork-tender. Continue cooking if needed, adding a splash of broth or water if the chili becomes too thick.
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Taste and season with salt and pepper. Serve hot with your favorite toppings.
Notes
Sweet potatoes:
Use one extra-large or two medium sweet potatoes. Peel and cut into evenly sized pieces, approximately ½ inch. Cooking time varies with the size of the pieces.
Tomatoes and beans:
Include the tomato juices. Drain the canned kidney beans. Do not substitute dried kidney beans directly into this recipe.
Chili powder:
Use an American-style chili seasoning blend, rather than pure ground hot chile.
Heat level:
Cayenne is optional. Omit it or start with a small pinch for a milder chili.
Cinnamon:
Start with a small dash. You can add more after tasting, but it should complement the savory seasoning.
Broth alternative:
Use 1 cup water with chicken bouillon prepared according to the product’s directions.
Consistency:
Add broth or water to thin. To thicken, briefly simmer uncovered or mash a few cooked sweet potato pieces and beans into the broth.
Vegetarian adaptation:
Omit turkey and use vegetable broth. Add extra drained canned beans if desired.
Storage:
Refrigerate promptly in shallow, airtight containers for up to 3–4 days.
Freezing:
Freeze in suitable containers for up to 3 months for best quality. Thaw overnight in the refrigerator. Sweet potatoes may soften after freezing.
Reheating:
Reheat on the stovetop or in the microwave to 165°F. Add a splash of broth or water if needed.
- Prep Time: 10
- Cook Time: 45
- Category: Dinner
- Method: stovetop
- Cuisine: American