This Ground Turkey Sweet Potato Chili is SUPER easy, healthy and filling! A gluten free, paleo and whole30 meal that freezes great too!
We went almost 5 years without any chili recipes on the blog.
It’s like I suddenly realized the error of my ways and went on CHILI OVERDRIVE.
But when you taste a bite (especially if you serve with some vegan cornbread) you will not be mad about it because this stuff is GOOD!
Perfect for your next Get Together
Chili, to me, is the PERFECT meal in fall and winter because a hot bowl of it is just so undeniably cozy and comforting, and you’re going to LOVE this turkey sweet potato chili I have for you today. Chili is a cure for those days where you can’t seem to warm up and you want something healthy and easy to whip up for dinner. It’s ALSO the ideal meal for a get together with your crew because it can feed a crowd and, similar to one pot jambalaya or one pot rice casserole with pumpkin, it is a great all-in-one-bowl type of meal! No finicky side dishes, less clean up, count me in!
Ingredients you’ll need for Potato Chili
Nothing satisfies more on a cold winter day than a bowl of hot soup or chili, am I right!? You’re in for the comfort and warmth you need at the end of a long day when it comes to this delicious chili recipe. It is one that’s sure to please, picky eaters and all, and I know you’re going to LOVE it as much as I do. To make the chili, you will need:
- Olive Oil
- Sweet Potato
- Fresh Garlic
- Lean Ground Turkey
- Chili Powder
- Ground cumin
- Fire Roasted Diced Tomatoes
- Crushed Tomatoes
- Kidney Beans
- Tomato Paste
- Salt and Pepper
- Bay leaves
- Fresh Parsley
How to make Turkey Sweet Potato Chili
Making this chili with ground turkey and sweet potato is super easy, but eating it is the EASIEST Part! Let’s get to cooking so you can get it in your belly!
Heat up a splash of oil in a large pan until hot. Add the potato, onion, celery, pepper and garlic to the pan and cook until they begin to soften.
Add the rest of the oil and the ground turkey to the pan with the veggies. Cook, stirring often to break up the turkey, for a few minutes until it starts to brown.
Add the spices to the mixture and cook another few minutes, until the turkey is completely cooked and the spices are fragrant.
Add in the fire roasted tomatoes, beans, water, tomato paste, salt and pepper and stir everything to combine. Bring to a boil.
Once it is boiling, stir in the bay leaves and reduce the heat to medium low. Cover the pan and let the chili simmer for about half an hour.
Remove the bay leaves, serve up the chili and DEVOUR!
If this chili is making you hungry, but you have dietary preferences that the ingredients do not align with, you can easily tweak the recipe to suit your needs! For a recipe that is paleo and whole30 compliant, simply leave out the beans. To make the chili vegetarian, leave out the turkey and use meatless ground instead! Enjoy!
How to store Sweet Potato Chili
This chili is easy to make, and easy to store. Simply store it in an airtight container in the fridge for 3-5 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 you need a hearty, wholesome, nourishing meal for your family. If stored properly (I recommend putting your chili in an airtight freezer safe container), this chili can last 4-6 months in the freezer!
Other Healthy Chili Recipes
- 1 1/2 Tbsp Olive oil, divided
- 12 oz Sweet potato, cut into 1/2 inch cubes
- 1/2 Cup Onion, diced
- 1/2 Cup Celery, thinly sliced
- 1 Tbsp Fresh garlic, minced
- 1 Lb 93% Lean ground turkey
- 4 tsp Chile powder
- 1 Tbsp Paprika
- 1 1/2 tsp Ground cumin
- 1/4 tsp Cayenne
- 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 Tbsp Tomato paste
- 1 tsp Salt
- Pinch of pepper
- 2 Bay leaves
- 1/4 Cup Parsley, minced
- Heat 1 Tbsp of the oil in a large pan on medium high heat. Add in the potato, onion, pepper, 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.
Recipes written and produced on Food Faith Fitness are for informational purposes only.