Emily Nelson's Sweet Potato Turkey Chili

Emily Nelson's Sweet Potato Turkey Chili


3 Tbsp olive oil

1 cup diced onions

2 garlic cloves, minced

3/4 to 1 lb extra lean ground turkey

1 cup red bell pepper, seeded and diced

1/2 cup diced celery

1 cup diced carrots

2 cups cubed sweet potato

1 19 oz can diced tomatoes, undrained

1 cup tomato sauce

1/2 cup chicken broth

2 tsp chili powder (or red pepper flakes for a spicier version)

2 tsp ground cumin

2 tsp paprika

salt and pepper to taste

1 19 oz can red kidney beans, drained and rinsed

chopped green onions for garnishing


In a medium bowl, toss cubed sweet potatoes with 2 T olive oil. Place on baking sheet and bake at 350 degrees for 30 minutes, turning halfway through. While potatoes are baking, heat remaining 1 T olive oil in a large pot over medium-high heat. Add onion and saute for 3 minutes, then add garlic and saute for 30 more seconds. Add the ground turkey to the pot and cook, breaking up the turkey with a wooden spoon until cooked through, about 5 minutes. Add celery, carrots, diced tomatoes, tomato sauce, chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring mixture to a simmer, adding additional chicken broth or water if necessary. Once sweet potatoes are done, add them to the soup. After the sweet potatoes, add the kidney beans and allow the mixture to simmer for 10 minutes more. Ladle the soup into bowls and garnish with green onion

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