Turkey Sweet Potato Chili

bowl of sweet potato turkey chili with spoon

Packed with sweet, smoky flavor without being spicy, this no bean Turkey Sweet Potato chili is gluten-free and dairy-free. Perfect for meal prep, it gets even better as leftovers! Make on the stove top or in the Instant Pot.

Course Dinner

Cuisine American

Keyword budget meal, chili, dairy free, dinner, freezer meal, gluten free, ground turkey, instant pot, meal prep, sweet potato, whole30

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 306kcal

Author Sarah Pyle

Equipment

Ingredients

1 Tablespoon oil
1 16 oz package ground turkey (can use up to 20 oz)
3 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander or dried cilantro
1 Tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon black pepper
3 15 oz cans fire-roasted diced tomatoes (or regular diced)
1 28 oz can crushed tomatoes (or tomato sauce)
4 cups peeled diced sweet potato (approximately 2 lbs.)

Instructions

Stove Top Instructions

Heat oil over medium high heat in a large pot.
Add the ground turkey and saute until browned, breaking up larger pieces.
Add chili powder, cumin, coriander, onion powder, garlic powder, salt and pepper. Saute for 1 minute.
Add diced tomatoes, crushed tomatoes and diced sweet potatoes and stir to combine.
Reduce heat to low and simmer for 30 minutes, or until the sweet potatoes are tender.
Serve and garnish with diced avocado, sour cream, or shredded cheese as desired.

Instant Pot Instructions

Press Saute on Instant Pot and add oil. Allow to heat for 1-2 minutes.
Add the ground turkey and saute until browned, stirring and breaking up larger pieces.
Add all spices and saute 1 minute.
Add remaining ingredients and stir to combine, making sure ground turkey is not sticking to bottom of pot.
Cover and seal lid, and cook on Manual high pressure for 3 minutes.
Allow to Natural pressure release for 10 minutes, then turn valve to release remaining pressure.
Serve and garnish as desired.

Notes

Variations: Feel free to add a drained, rinsed can of beans to this recipe. Black beans and pinto beans work well. You can also cut down the ground turkey to 8 ounces if you'd like to make the recipe even more budget-friendly. Ground beef or chicken can also be used in place of ground turkey. If you don't have the individual spices, you can use two packets of taco seasoning in a pinch.

Storing, Freezing and Meal Prep: To store your cooked chili, allow it to cool completely and package an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. For meal prep, portion the chili into 1 1/2 cup servings in individual containers and store in the fridge or freezer. To reheat, allow to thaw in the fridge overnight. Remove the lid and wrap with a paper towel. Microwave for 2-3 minutes or until heated through.

Nutrition