Sweet Potato and Turkey Chili

Total Time:
1 hr 30 min
Prep:
1 hr 30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 teaspoons olive oil
  • 1 pound 99-percent fat-free ground turkey
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 3 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 4 ripe plum tomatoes, chopped
  • Two 14-ounce cans black beans, drained and rinsed
  • 1/4 cup chia seeds
  • 1 to 2 tablespoons apple cider vinegar
  • 3 scallions, sliced
  • 1/4 cup reduced-fat sour cream, optional
Directions
  • Heat 1 1/2 teaspoons of the oil in a large Dutch oven over medium-high heat. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil and then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir, about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds.

  • Add the sweet potatoes, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer and cook, uncovered, until the chili has thickened and the sweet potato is tender, 35 to 40 minutes.

  • Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with the scallions and a dollop of sour cream if using.


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