Hello from snowy Rhode Island. We’re supposed to get around a foot – maybe more- of snow tonight, and I keep checking the weather to see if that number gets downgraded because I can’t believe it. It’s been so long since we’ve had a truly great snow storm!
In prep, I made a huge batch of chili for lunches this week – the perfect antidote to freezing temps. My chili is protein and veggie packed, with a little heat from chipotle peppers in adobo sauce. This is feel-good good-for-you food at its finest.
And the best part? It can easily be doubled or tripled for meal prep, or to feed a crowd.
The other best part? It only requires one pan (a large stock pot) to make. Less dishes are always a good thing.
PrintChipotle Turkey Sweet Potato Chili
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.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 hearty servings 1x
- Category: Soups and stews
- Method: Stovetop
- Cuisine: Healthy
Ingredients
- 2 tablespoon olive oil, divided
- 1 pound lean ground turkey
- 1 1/2 teaspoons chipotle in adobo sauce
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 1 green bell pepper, diced
- 1 medium to large sweet potato, diced into ½ inch cubes
- 1 tablespoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 28-ounce can diced tomatoes (I like using fire-roasted for extra flavor)
- 1 15-ounce can black beans, rinsed and drained
- 1 15-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.
- Serve with any garnishes, and enjoy!
