Ground Turkey Sweet Potato Chili

This Ground Turkey Sweet Potato Chili is SUPER easy, healthy and filling! A gluten free, paleo and whole30 meal that freezes great too!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings People

Calories 269kcal

Author FoodFaithFitness

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.
DEVOUR!