Description
This Rockin’ 5 Ingredient Sweet Potato Turkey Chili is a hearty, flavorful, and nutritious chili featuring lean ground turkey, sweet potatoes, black beans, and bold spices. It’s a simple, comforting meal perfect for any occasion, made with minimal ingredients yet packed with protein and fiber.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon oil
- 1 yellow onion, sliced
- 1 1/2 lbs. ground turkey
- 3 cloves garlic
Spices and Seasonings
- 2 tablespoons chili powder (divided)
- 2 tablespoons taco seasoning (divided)
- 1/4 teaspoon cayenne pepper (more to taste)
Vegetables and Beans
- 3 sweet potatoes, chopped into small pieces (peel left on)
- 1 14-ounce can black beans
Liquids
- 2 cups water (plus more as needed)
- 2-3 cups broth (start with 2 cups)
Instructions
- Brown the turkey and onions: Heat the oil over medium-high heat in a heavy, deep pot. Add the sliced onion, ground turkey, 1 tablespoon chili powder, and 1 tablespoon taco seasoning. Stir occasionally and add water as needed to keep the turkey moist while cooking. Cook until the turkey is browned and crumbled, and the onions are soft. Remove this mixture from the pot and set aside.
- Cook the sweet potatoes and spices: Using the same pot, add the chopped sweet potatoes along with the remaining chili powder and taco seasoning. Stir well to combine. Allow the sweet potatoes to brown slightly for some caramelization and enhanced flavor.
- Add garlic and liquids, then simmer: Stir in the garlic cloves, 2 cups water, and broth. Bring the mixture to a low boil, then reduce heat and simmer for about 10 minutes or until the sweet potatoes are very soft.
- Puree the base: Use an immersion blender directly in the pot to puree the mixture to your desired consistency. Alternatively, carefully transfer the mixture to a regular blender and blend until smooth.
- Combine all ingredients: Return the browned turkey and onions to the pot along with the canned black beans and cayenne pepper. Stir everything together and heat through for a few minutes so the flavors meld. Adjust seasoning and spice level to taste before serving.
Notes
- This chili uses just five core ingredients, making it a quick and easy recipe without sacrificing flavor or nutrition.
- Leaving the peel on the sweet potatoes maximizes fiber and nutrients, but you can peel them if preferred.
- You can adjust the cayenne pepper to make the chili milder or spicier depending on your taste.
- An immersion blender makes pureeing easier and safer, but a regular blender works as well—just be careful with hot liquids.
- This recipe yields a thick, creamy chili thanks to the pureed sweet potatoes, but you can leave some chunks if you prefer more texture.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 398
- Sugar: 5.3 g
- Sodium: 996 mg
- Fat: 14.2 g
- Saturated Fat: 3.3 g
- Unsaturated Fat: approximately 10.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 34.9 g
- Fiber: 9.9 g
- Protein: 34.5 g
- Cholesterol: 95.9 mg
