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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 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 People
Author Taylor

Ingredients

  • 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

Instructions

  • 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!