Turkey Chili with Roasted Sweet Potatoes
The best way to enjoy a cozy fall evening is with a warm bowl of this amazing Turkey Chili piled on top of delicious roasted sweet potatoes. This chili recipe is insanely easy to whip up, requiring just 6 ingredients, and can be on your table and in your tummy in about 40 minutes.
Servings: 6
Ingredients
Turkey Chili
- 1 lb 93% lean ground turkey
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 pkg. McCormick low sodium chili seasoning
- 1 16 oz can fire roasted tomatoes (plus liquid)
- 1 16 oz can red kidney beans (plus liquid)
- optional toppings: shredded cheddar cheese, diced avocado, tortilla strips, and Greek yogurt (sour cream substitute).
Roasted Sweet Potatoes
- 2 medium sweet potatoes, cubed
- 1 Tbsp avocado oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Instructions
Turkey Chili
- Lightly mist a Dutch oven with cooking spray or a small drizzle of olive oil and warm over medium-high heat. Add the turkey and brown about 4 to 5 minutes, breaking into smaller chunks. Stir in the onion and garlic and cook another 1 to 2 minutes, or until fragrant.
- Add the chili seasoning to the pan, along with the fire roasted tomatoes and kidney beans. Be sure to include the liquid from both cans. Bring the chili to a simmer, stirring well to incorporate all of the ingredients. Cover and cook on low heat for 15 to 20 minutes, or until the sweet potatoes are done roasting.
Roasted Sweet Potatoes
- Preheat the oven to 425°F. Wash, pat dry, and cube sweet potatoes. Transfer the potatoes to a large mixing bowl and toss with avocado oil. Season with garlic powder, paprika, onion powder, salt and pepper and toss well to coat. Spread the potatoes out on a large baking sheet. Cook for 25 to 30 minutes, or until browned in spots. Be sure to flip the potatoes every 10 minutes to evenly brown and prevent burning. Remove from heat and cover with tin foil to keep warm until you are ready to serve the chili.
- When you are ready to serve, divide the sweet potatoes among the bowls and top with chili, cheddar cheese, diced avocado, tortilla strips, and Greek yogurt, if desired. Enjoy!