It’s that time of year where we start to crave warm, hearty dishes. One of my favorite ways to satisfy this craving is with a big pot of Whole30 Turkey and Sweet Potato Chili. This chili has all the flavors I love- it’s savory, spicy, and packed full of veggies!
Whole30 Turkey and Sweet Potato Chili is a hearty, healthy recipe that’s perfect for the fall season. This dish has all of your Whole30 needs covered with turkey, sweet potatoes, black beans, corn, bell peppers, cilantro, and more! The best part? You can freeze this dish so you’ll have delicious dinners ready to go in a snap! Let’s get started!
How to make Whole30 Turkey and Sweet Potato Chili
- Turkey (you can use leftover roast turkey or just the ground meat)
- Sweet potatoes (I used two large sweet potatoes to get enough filling for 12 servings; feel free to cut them in half if you want!)
- Black beans (one 15 oz. can is a good amount!)
- Corn (one 15 oz. can is a good amount!)
- Bell pepper, diced (I used one red and one green bell pepper)
- Red onion, diced*
- Jalapeno peppers*, finely minced* or sliced in rings (*can be left out if you don’t want too much spice)
- Chili powder*: start with two tablespoons and then add more to taste!
- In a large pot or Dutch oven, cook onions and bell pepper in olive oil over medium heat until tender.
- Add the ground turkey to the pot and brown with your desired seasonings (I recommend salt, black pepper, cumin).
- When meat is done cooking, add beans, corn & sweet potatoes to the pot of cooked onions and peppers. Cook for about 15 minutes. You can make this dish ahead of time by cooking everything except for the spices for at least two hours before you want it done! If that’s what you’re doing though: don’t forget to turn off the stove when finished so it doesn’t overcook.
- Then stir in chili powder – start with two tablespoons and add more if needed.
- Add the chicken broth and water to make this chili soup – it should be thin but not too liquidy (add more or less depending on preference). Bring to a boil, then turn down the heat and let simmer for at least an hour before serving.
- The chili is done when the beans and corn are soft and this soup has thickened up a little.
Tips and Tricks for Whole30 Turkey and Sweet Potato Chili recipe
- You can also use canned tomatoes instead of fresh! Just drain them first.
- If you’d like to make it spicier, add more cumin or chili powder – but be careful! It’s easy to overdo it with these spices so don’t forget that they’re meant for flavoring, not adding tons of heat.
- I recommend using a large soup pot or saucepan to make this recipe. A slow cooker also works, but it’s not necessary.
- Be sure to have some rice and avocado on hand for serving! This chili is great with both – they’ll soak up all the flavors of the dish while adding healthy fats that will keep you full longer.
By preparing your turkey and sweet potato chili ahead of time in individual servings, you can put it in the freezer until it’s needed. This will allow for having it immediately ready to heat on the stovetop, which starts for about 20 minutes or even less if microwaving.
I hope that Whole30 Turkey Sweet Potato Chili will become one of your favorites, go-to recipes. Please feel free to modify the ingredients to suit your tastes and dietary needs. If you’re looking for a healthy breakfast, try making banana pancakes with these Whole30 Banana Pancakes. Or, ask any questions in the comments below to get further clarification on how best to make it work for you – I love hearing from my readers! Happy cooking!
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