Description
This Turkey Sweet Potato Chili is hearty, healthy, and made without beans — perfect for a high-protein, low-carb dinner. Naturally gluten-free and easy to make on the stovetop or in the Instant Pot.
Ingredients
- 20 ounces 93% lean ground turkey (1.3 lb package)
- 1 teaspoon kosher salt
- 1/2 cup onion, chopped
- 3 cloves garlic, crushed
- 10 ounce can Rotel mild tomatoes with green chilies
- 8 ounce can tomato sauce
- 3/4 cup water
- 1/2 teaspoon cumin, or to taste
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 bay leaf
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes (8 oz)
- Fresh cilantro, for garnish
Instructions
1. Spray a large skillet with oil and heat over medium-high heat. Add the ground turkey and cook, breaking it up into smaller pieces. Season with 1 teaspoon salt.
2. When the meat is browned and cooked through, add the onion and garlic. Cook for 3 minutes over medium heat.
3. Add the Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, and bay leaf. Stir well.
4. Cover and simmer over medium-low heat for about 25 minutes, stirring occasionally, until the sweet potatoes are soft and cooked through.
5. Add 1/4 cup more water if needed. Remove the bay leaf before serving. Garnish with fresh cilantro.
6. For Instant Pot: Use sauté mode to brown the turkey with salt and cumin. Add onion and garlic, cook 3 minutes. Add remaining ingredients. Seal and cook on high pressure for 15 minutes. Let pressure release naturally, then remove the bay leaf and serve.
Notes
This chili is naturally gluten-free, low-carb, and dairy-free.
You can add beans if you’d like to bulk it up or adjust seasonings to your spice preference.
Freezes well for up to 3 months. Great for meal prep!