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Crowd-Pleasing No-Bean Turkey Chili with Sweet Potato

no-bean turkey chili with sweet potato - featured image
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A deep, smoky, and naturally creamy turkey chili made with sweet potatoes instead of beans. This quick and easy one-pot meal is perfect for gatherings and tastes even better the next day.

Ingredients

Scale
  • 1.5 lbs (680g) ground turkey (93% lean)
  • 2 medium sweet potatoes (about 1 lb / 450g), peeled and diced into 1/2-inch cubes
  • 1 large yellow onion (about 1 cup diced)
  • 4 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste (start with 1 teaspoon salt)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 can (14.5 oz / 411g) crushed tomatoes (fire-roasted preferred)
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, sliced avocado, pickled jalapeños

Instructions

  1. Prep your ingredients: Peel and dice sweet potatoes into 1/2-inch cubes. Dice onion and bell pepper. Mince garlic. Measure spices into a small bowl.
  2. Brown the turkey: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add ground turkey and break apart. Cook undisturbed for 3-4 minutes until deeply browned, then stir and cook until no pink remains. Drain excess liquid if needed, leaving about 2 tablespoons. Transfer turkey to a bowl and set aside.
  3. Sauté aromatics: Reduce heat to medium and add remaining 1 tablespoon olive oil. Add diced onion and bell pepper, cook until softened (about 4 minutes). Add minced garlic and cook 30 seconds until fragrant.
  4. Bloom spices: Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir constantly for 1 minute until fragrant. If spices stick, add a splash of broth.
  5. Add tomato paste: Stir in tomato paste and cook for 1-2 minutes, stirring constantly, until darkened and rich.
  6. Combine everything: Return browned turkey to pot. Add diced sweet potatoes, crushed tomatoes, and chicken broth. Stir well, scraping up any browned bits from the bottom.
  7. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until sweet potatoes are tender but not falling apart. Adjust thickness with extra broth if needed.
  8. Finish and adjust: Remove from heat. Stir in fresh lime juice. Taste and adjust seasoning with more salt, cayenne, or lime juice as desired.
  9. Rest before serving: Let chili sit off heat for 5-10 minutes to allow flavors to meld. Serve hot with desired toppings.

Notes

For best flavor, brown the turkey well and toast the spices. The chili improves overnight. To thicken, simmer uncovered or mash some sweet potatoes. For a slow cooker, brown on stovetop first, then cook on low 6-8 hours. For Instant Pot, use sauté function, then pressure cook on high 10 minutes with natural release.

Nutrition

Keywords: turkey chili, no-bean chili, sweet potato chili, crowd-pleasing chili, game day chili, healthy chili, gluten-free chili, dairy-free chili

Find it online: https://dahliadishes.com/crowd-pleasing-no-bean-turkey-chili-with-sweet-potato/