Chipotle Turkey and Sweet Potato Chili is one pot, easy, and downright comforting! It can be made in a big batch and enjoyed throughout the week.
Three years ago, right around this time of the year I was in South Beach, Miami. I can’t believe time has flown by so quick and so much has happened in between these three years. It’s been quite an adventure, new experiences and not to mention new hurdles and frustrations. But I can’t complain, life has been good to me. As much as I enjoy vacations and eating out, after a few meals I start to miss homemade meals made straight from my kitchen. This Chipotle Turkey and Sweet Potato Chili is one of those meals I made right after Miami trip. It is starting to feel a lot like Fall around here so this chili is perfect if you are into one pot, ultimate comfort food. Besides Texas, everywhere else chili consists of stew meat, beans, tomato, chili peppers and other seasonings. Here in Texas, if your chili has beans, it’s called a stew. Since I am no purist when it comes to chili, I definitely like my chili with beans. In general, beans are a great source of fiber and inexpensive source of protein. If you are on a budget, beans can be a wonderful filler ingredient in many recipes including the chili. No matter where you stand on beans or no beans when it comes to chili, I think we all can agree that anything cooked with chipotle pepper is just delicious…right? Within the last three years, I have been slowly improving on my photography and recipe writing skills. So just like Aloo Bodi Tama recipe, this Chipotle Turkey and Sweet Potato Chili is just a little photography update with very minor changes. Chipotle Turkey and Sweet Potato Chili is one of those recipes you can make using just one pot, which I am always up for as I hate washing dishes. Actually, I hate emptying the dishwasher more than washing dishes. If you are short on time, this can be easily made in a slow cooker (see notes for details below) as it is very similar to this slow cooker chili I shared before. This is easily one of my favorite recipes to make in the Fall/Winter months; it’s simple, comforting, and something I don’t mind eating repeatedly for days because the flavor of chili deepens and it gets better with each day. Also, a certain someone who is not a big sweet potato fan (I don’t know how can someone NOT like sweet potatoes) gobbled this chili multiple times, that is all I have to say about this recipe.
- 1 lbs lean ground turkey (I used 98% lean)
- 1-28 oz can diced fired roasted tomatoes
- 1-15 oz can light kidney beans, drained, rinsed
- 1 large onion, chopped
- 4-5 garlic, minced
- 2 medium sweet potatoes, cubed
- 2 cups low sodium chicken broth
- 1-7.5 oz chipotle peppers in adobo sauce , chopped (use less if you dont like spicy)
- 1 tablespoon canola oil
- 2 teaspoon cumin
- 2 teaspoon oregano
- salt & pepper
- yogurt/sour cream/cheese for topping (optional)
- In a large sauce pan, saute onions until translucent and add garlic.
- Place turkey in the pan and let it cook until it is evenly brown.
- Stir in sweet potatoes for 5-7 minutes.
- Add tomatoes, beans, spices and chipotle pepper to the pot.
- Pour broth and bring it to boil, reduce the heat and let it simmer.
- Allow it to simmer for 45-50 minutes or until it reaches thick consistency.
- Adjust the taste & remove from heat.
- Serve it with a dollop of sour cream or yogurt or sprinkle cheese on top.
Sautee onion for few minutes until translucent and add turkey until it browns. Then add the remaining ingredients in the slow cooker in high heat for 4-6 hours or for low for 8-10 hours.
Do you normally eat chili with beans or without beans?
Hate washing dishes or emptying the dishwasher?
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