This Ground Turkey Sweet Potato Chili is SUPER easy, healthy and filling! A gluten free, paleo and whole30 meal that freezes great too!
PIN Ground Turkey Sweet Potato Chili
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!
Ground Turkey and Sweet Potato Chili Ingredients
Nothing satisfies more on a cold winter day than a bowl of hot soup or chili, am I right or am I right!? Whether it’s Easy Homemade Crockpot Vegetable Soup or Moroccan Instant Pot Hearty Vegetable Beef Soup, or one of my MANY chili recipes, you’re in for the comfort and warmth you need at the end of a long day. THIS turkey sweet potato chili recipe 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
Why this Turkey Sweet Potato Chili is Awesome
I’m such a fan of one-pot and one-pan meals. They are hearty and satisfying, easy to prepare and cook, and make for easy cleanup too! That’s a whole lot of EASY, and that’s why I love this recipe! If you are STILL not convinced, here are a couple more reasons why this Turkey and Sweet Potato Chili is such a winner in my books:
Perfect Meal Prep: Chili is one of those meals that you can throw together, then store in meal-sized portions to enjoy throughout the week. It’s a great weekday lunch that you can heat up at the office or at home with the family.
Filling: This meal is the kind that really “sticks to the bones”! It will satisfy and keep you full because it’s a great combination of protein, fat, and carbs!
Chili Topping Ideas
Just when you think I’m done bragging about this chili, think again! Something else I adore about chili is that you can make it fun and switch it up from day to day (if you’ve meal prepped it to enjoy throughout the week) with the TOPPINGS that you choose to add! Here are a few I love and recommend:
- Sour Cream: a dollop will add that rich, creamy, tangy-ness that will kick it up a notch.
- Shredded Cheese: Sprinkle some in and let it melt! That ooey gooey-ness will add SO much YUM!
- Fresh Avocado and Fresh Diced Tomato: The freshness combined with the hearty cooked chili is delicious!
- Corn chips: crushing them into your chili or dipping them can be fun!
How Long Can you Freeze Chili?
As if you weren’t on board with this BOMB chili yet, I’m going to add another point to check off your list! This chili freezes really well and can be thawed and reheated in a pinch as well. Freezing chili is 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.
FOR THIS RECIPE, I RECOMMEND: