Turkey and Sweet Potato Chili

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We may have finally turned the corner on all of this winter weather, but I still make chili on the weekly. It really is the easiest dish and it tastes even better as leftovers! I decided to gussy up my usual chili recipe by adding diced sweet potatoes. They add a really interesting sweetness that balances the smokiness of chili. And we can’t ignore that it is a great way to bulk up the recipe and stretch your food budget. Feel free to cut down on the ground turkey and add even more sweet potatoes and/or black beans if you like.

Freezer Meal Option

This dish also freezes beautifully. Just cool completely before transferring to freezer containers. I always make a double batch of this so that we can eat leftovers for a couple of days and throw a batch in the freezer for a quick dinner. This will be INSANELY helpful now that we’re officially in softball season.

Yield: 8 servings

Turkey and Sweet Potato Chili

Print

Sweet potatoes add an interesting twist to this easy, smoky chili.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 1 Tbsp. Oil
• 16 oz package Ground Turkey (can use up to 20 oz)
• 3 Tbsp. Chili Powder
• 2 tsp. Ground Cumin
• 1 tsp. Ground Coriander
• 1 Tbsp. Onion Powder
• 2 tsp. Garlic Powder
• 2 tsp. Salt
• 1 tsp. Pepper
• 3 (15 oz) cans Fire-Roasted Diced Tomatoes (regular Diced can be used)
• 1 (28 oz) can Crushed Tomatoes (or Tomato Sauce)
• 4 cups Peeled, Diced Sweet Potato (approximately 2 lbs.)
• 1 (15 oz) can Black Beans, drained and rinsed (optional)

Instructions

1. Heat oil over medium high heat in a large pot.
2. Brown the Ground Turkey, breaking up pieces.
3. Add all Spices, Salt and Pepper.  Saute for 1 minute.
4. Add Fire-Roasted Diced Tomatoes, Crushed Tomatoes, Sweet Potatoes and Black Beans (optional).
5. Stir to combine and cover.  Reduce heat to Low and simmer for 30 minutes, or until the sweet potatoes are tender.
6. Serve or allow to cool completely and package in freezer-safe container for storage in freezer for up to 3-6 months.  To reheat: Thaw in fridge overnight and heat in microwave or on stove until heated through.

Notes

Garnish with Avocado, Sour Cream or Shredded Cheese if desired.

To cook in Instant Pot: Brown the turkey using "Saute" setting.  Add all remaining ingredients and cook on High Pressure for 3 minutes.  Allow pressure to release naturally for 10 minutes, then release remaining pressure.

Recommended Products

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• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 qt.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 60mgSodium: 809mgCarbohydrates: 31gFiber: 7gSugar: 8gProtein: 19g

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If you loved this recipe or you're excited to try it, make sure to pin the recipe on Pinterest!

For another freezer friendly dinner recipe, check out my Mississippi Roast (without added butter!).