Sweet Potato Turkey Chili
This easy Sweet Potato turkey chili can be made in an instant pot in just 30 minutes. It is sweet, spicy, creamy, and chunky, just everything you want in a cozy bowl of chili. It is also freezer-friendly, perfect for meal prep for an easy weekday dinner for the whole family.
Servings: 8
Calories: 365kcal
Ingredients
Chili
- 1 lb organic ground turkey
- 1 can of kidney beans
- 1 medium sweet potato
- 2- 3 large carrots
- 1 can diced tomato 14.5 oz
- 1/2 cup chopped oinion
- 1/2 cup chopped bell pepper
- 1/4 cup neutral cooking oil
- 2 cloves garlic
- 1- 2 cups turkey or chicken stock **
- 1/2 can tomato paste 6oz (optional) ***
- 1/4 chopped jalapeno optional *
Seasoning
- 4 tbsp chili powder
- 1/2 tbsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper to taste about 1 tsp salt and 1/4 tsp pepper
- 1-2 tbsp cacao powder
Instructions
- Start with washing your produce thoroughly.
- Cube the sweet potato, carrots, and bell pepper. Chop the onion. Finely chop the garlic and jalapeno.
- Saute bell pepper, jalapeno, and onion for 5 - 7 minutes or until softened. Add the garlic during the last minute.
- Cook ground turkey in a pan with 2 tbsp of olive oil until completely brown. Break the turkey meat apart into little pieces while browning (you can also do this step in the instant pot using sautte function)
- In a pot (pressure cooker or instant pot if using), combine all vegetables, turkey, diced tomatoes, tomato sauce, and kidney beans. Add all your spices, including the cacao powder. Add the chicken stock. Stir all the ingredients well.
- Cook in a pressure cooker: seal the top and have the pressure setting on high. Cook for 25 minutes. If you are using a regular pot, let simmer for 1-2 hours until the chili has come together.
- Once it's done cooking, turn the pressure cooker to "venting" and wait until the pressure is all let out.
- Be creative and top with your favorite toppings. For example avocado, scallion, and full-fat yogurt, and shredded cheese
- Serve with cornbread or your favorite crackers. ENJOY!
Notes
- *If you prefer spicier, keep the seeds of jalapeno (it definitely caught my mouth on fire)
- ** Add more chicken stock if you prefer more "soupy" chili. Vice versa, if you like thick and creamy chili, use a little less chicken stock. You can also add more once the chili is done.
- *** I have recently updated the recipe and making tomato paste optional because my family has preferred it without the tomato paste due to the extra acidity.
Nutrition
Serving: 1g | Calories: 365kcal | Carbohydrates: 17g | Protein: 29g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 98mg | Sodium: 404mg | Fiber: 5g | Sugar: 4g