My Chipotle Turkey Sweet Potato Chili is one-pot, high-protein, super nourishing, and exactly what you’ll want to make on repeat all Winter long.
Author:APRÉS RUN
Prep Time:15
Cook Time:45
Total Time:1 hour
Yield:6 hearty servings 1x
Category:Soups and stews
Method:Stovetop
Cuisine:Healthy
Ingredients
Scale
2tablespoonolive oil, divided
1 pound lean ground turkey
1 1/2 teaspoons chipotle in adobo sauce
1 medium yellow onion, chopped
3clovesgarlic, minced
2large carrots, diced
1green bell pepper, diced
1medium to large sweet potato, diced into ½ inch cubes
1tablespooncumin
½teaspoondried oregano
¼teaspoonpaprika
¼teaspoonsalt
Freshly ground black pepper
128-ounce can diced tomatoes (I like using fire-roasted for extra flavor)
115-ounce can black beans, rinsed and drained
115-ounce can kidney beans, rinsed and drained
1 cup frozen corn
1 cup low-sodium chicken broth
Optional (to garnish):
Avocado
Sour cream (I love Kite Hill’s dairy-free sour cream!)
Fresh cilantro
Lime wedges
Instructions
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add turkey and chipotle peppers in adobo, and scramble until lightly browned and turkey is cooked all the way through. Transfer turkey to a plate, and set aside.
Meanwhile, add remaining 1 tablespoon of olive to the pan, and sauté diced onion, garlic, carrots, bell pepper, and sweet potato. Cook for 5-7 minutes, stirring frequently.
Add in cumin, oregano, paprika, salt, and pepper, and stir.
Add diced tomatoes, beans, corn, and chicken broth. Bring to a boil, then reduce to a simmer. Simmer on low for 30-45 minutes, or until chili is thickened to your likening. Taste, and add additional seasoning as needed.