Description

This Veggie-Loaded Sweet Potato Turkey Chili is a hearty and wholesome one-pot meal, perfect for weeknight dinners. It features ground turkey, sweet potatoes, and a variety of vegetables like bell peppers, spinach, and riced cauliflower, all simmered together with flavorful spices. Bean-free and gluten-free, it’s packed with nutrients and comforting flavors, ensuring a filling and delicious dish that kids and adults will love alike.

Ingredients

Main Ingredients

2 tablespoons olive oil
1 medium onion, diced small
1 red bell pepper, deseeded and diced small
2 cups frozen riced cauliflower
4 cloves garlic, minced
1 teaspoon kosher salt
1 pound lean ground turkey (93% lean)
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
14 ounces fire-roasted crushed tomatoes
4 ounces canned green chilis
3 cups low-sodium chicken broth
1 pound sweet potatoes, peeled and cut into ½-inch dice (about 4 cups diced)
4 teaspoons lime juice (about ½ a lime)
2 cups baby spinach, roughly chopped

Optional Toppings

Sour cream or Greek yogurt
Diced avocado
Chopped fresh cilantro
Hot sauce
Shredded cheddar cheese

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Instructions

Heat Oil and Sauté Veggies: Add the olive oil to a large Dutch oven or large soup pot over medium-high heat. Add the diced onion, red bell pepper, and frozen riced cauliflower, then sauté for 3 to 4 minutes until the vegetables soften.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
Cook Ground Turkey: Push the sautéed vegetables to one side of the pot. Add the ground turkey and sprinkle with ½ teaspoon kosher salt, garlic powder, chili powder, smoked paprika, and ground cumin. Break up the meat with a wooden spoon or spatula and cook until the turkey is browned and crumbled, about 5 to 7 minutes.
Add Remaining Ingredients: Stir in the fire-roasted crushed tomatoes, canned green chilis, low-sodium chicken broth, sweet potato cubes, and the remaining ½ teaspoon salt.
Simmer: Bring the chili to a simmer. Cover the pot, reduce the heat to maintain a gentle simmer, and cook for about 25 minutes or until the sweet potatoes are tender.
Finish and Serve: Remove the chili from heat. Stir in the lime juice and roughly chopped baby spinach, allowing the spinach to wilt in the residual heat. Taste and adjust seasoning if needed. Ladle the chili into bowls and top with optional toppings like sour cream, avocado, cilantro, hot sauce, or shredded cheese.

Notes

If you prefer beans in your chili, add a can of drained and rinsed black beans when you add the sweet potatoes.
Store leftover chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Use lean ground turkey (93%) to keep the chili lean and healthy.
Adjust spice levels to taste by increasing or reducing chili powder and smoked paprika.