Sweet Potato Turkey Chili
A stovetop turkey chili with sweet potato cubes, corn, tomatoes, chili powder, and cumin; no beans in the measured base.
Ingredients
Main Ingredients
- 1 lb ground turkey Can substitute with other meats if desired.
- 2 medium sweet potatoes, diced peeled and cut into 1/2-inch cubes
- 1 14.5-ounce can diced tomatoes include the juices
- 1 cup corn Fresh or frozen.
- 1 medium onion, diced For flavor base.
- 2 cloves garlic, minced Enhances flavor.
- 2 cups chicken broth Can use low-sodium broth.
- 1 tablespoon chili powder Adjust for spiciness.
- 1 teaspoon cumin Adds depth to the flavor.
- to taste Salt and pepper Adjust according to preference.
- as needed Olive oil for cooking For sautéing.
Instructions
- Soften diced onion in a little oil, then briefly cook the garlic. Add turkey, crumble it, and cook through to 165°F.
- Stir in the 1/2-inch sweet potato cubes, the tomato can including liquid, corn, broth, chili powder, and cumin.
- Bring the pot to a simmer and partly cover. Cook 25–30 minutes, stirring from time to time.
- Check a large potato piece with a fork; continue simmering if firm. Prevent the broth from drying out before the potatoes finish.
- Taste and season. Mash a few cooked potato cubes into the chili if desired, then portion into six small bowls.
Notes
Tomato juices belong in the pot. Finish to fork-tender potato cubes and fully cooked turkey at 165°F. Refrigerate cooked portions for 3–4 days.