Sweet Potato Turkey Chili
I love making this warm, flavorful chili when feeding friends and family. It’s hearty, healthy, and smells amazing while simmering on the stove. It also freezes incredibly well. I always make extra to store in the freezer for an easy meal later.
This recipe is adapted from Coco et Sel, and I love how the grated sweet potato thickens it perfectly! The toppings are the best part—they truly bring the chili together, so don’t leave them out!
Sweet Potato Turkey Chili
adapted from Coco Et Sel
Ingredients
- 1 tablespoon grass-fed ghee
- 1 lb pastured ground turkey or chicken
- 1 medium onion diced
- 1 jalapeño pepper diced
- 4 garlic cloves minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chili powder optional if you want more spice
- pinch of cloves
- 1 cinnamon stick
- 2 teaspoon sea salt
- freshly ground black pepper
- 14 oz can of diced tomatoes
- 2 cups chicken bone broth or filtered water
- 2 cups cooked, soaked and sprouted beans I like pinto or flor de mayo
- 1 lb sweet potatoes peeled and grated (about 4 cups)
- Toppings: raw cheese, avocado, cilantro, masa chips, sour cream
Instructions
- Heat the ghee in a large pot over medium heat. Add the turkey meat, breaking it up with a wooden spoon.
- When the meat is mostly cooked, Add the onion and jalapeño and cook until the onion is translucent, about 6 minutes.
- Add the garlic, spices, salt and pepper to taste and cook for a minute. Add the tomatoes and their juice and cook for another minute or two.
- Add the beans, sweet potatoes, and broth to the pot. Bring to a boil, lower the heat to a low simmer and covered for an hour.
- Allow to sit for a few minutes to continue to thicken. Serve with your favorite toppings.