Description
This hearty and nutritious chili is a perfect weeknight meal for busy families. It combines lean ground turkey, fiber-rich sweet potatoes, and protein-packed black beans in a savory, spiced tomato base. This one-pot dish is comforting, budget-friendly, and comes together in under an hour. It is a wholesome, nutrient-dense dinner option that satisfies even the pickiest eaters while providing essential vitamins and minerals.
Ingredients
2 tbsp avocado oil
1 small white onion, finely diced
3 cloves garlic, minced
1 lb lean ground turkey
1 lb sweet potatoes, peeled and 1/2-inch cubed
2 cans (15-ounce each) crushed tomatoes
1 cup low-sodium chicken broth
2 tbsp chili powder
2 tsp cumin
1 tsp paprika
1/8 tsp cinnamon
1/8 tsp cayenne pepper
2 tsp salt
3/4 tsp black pepper
1 can (15.25-ounce) corn, drained
1 can (15.5-ounce) black beans, rinsed
Instructions
Heat the avocado oil in a large pot or Dutch oven over medium-high heat.
Add the onion and sauté until translucent, then add the garlic and cook for another minute until fragrant.
Add the ground turkey to the pot, breaking it up with a spoon, and cook until browned throughout.
Stir in the sweet potatoes, crushed tomatoes, chicken broth, chili powder, cumin, paprika, cinnamon, cayenne, salt, and black pepper.
Bring the mixture to a simmer, then reduce heat to low and cover; cook for about 30 to 40 minutes or until the sweet potatoes are tender.
Stir in the drained corn and rinsed black beans and cook for an additional 5-10 minutes until heated through.
Adjust seasonings to taste and serve warm.
Notes
Leftovers store exceptionally well in an airtight container in the refrigerator for up to 4 days. You can also freeze this chili for up to 3 months. Top with fresh cilantro, avocado slices, or a dollop of Greek yogurt if desired.
- Prep Time: 10
- Cook Time: 50
- Category: Dinner
- Method: Stovetop
- Cuisine: American