I could eat chili for breakfast, lunch, and dinner during the fall and winter, and this Turkey Sweet Potato Chili is no exception to that rule. I mean, add an egg, and it’s breakfast, it’s perfect for my meal-prepped lunch, and it’s freezer-friendly, so I can make a batch and freeze the leftovers for a weeknight when I am too lazy to cook up dinner.

Here’s what you’ll need…

2 lb ground turkey

4 bell peppers, diced

2 medium sweet potatoes, cubed

28 oz can peeled tomatoes

2 15 oz black beans, drained and rinsed

15 oz can kidney beans

1/2 yellow onion, diced

1 tbs cumin seeds

2 tbsp chili powder

2 tsp salt

1 Tbs butter

6 oz beer (optional)

 

Directions:

  1. Saute onions and cumin seeds in butter until translucent in a large stockpot
  2. Add turkey and cook until browned
  3. Add beer (skip this step if you aren’t adding beer) and bring to a boil. Cook uncovered for 5-7 minutes.
  4. Add remaining ingredients and simmer uncovered for 40 minutes, or until sweet potatoes are tender

ps. This Turkey Sweet Potato Chili pairs perfectly with my Cast Iron Cornbread

I could eat chili for breakfast, lunch, and dinner during the fall and winter, and this Turkey Sweet Potato Chili is no exception to that rule.

Print
Turkey Sweet Potato Chili
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Course: Main Course, Soup
Author: Maddie Augustin
Ingredients
  • 2 lb ground turkey
  • 4 bell peppers diced
  • 2 medium sweet potatoes cubed
  • 28 oz can peeled tomatoes
  • 2 15 oz black beans drained and rinsed
  • 15 oz can kidney beans
  • 1/2 yellow onion diced
  • 1 tbs cumin seeds
  • 2 tbsp chili powder
  • 2 tsp salt
  • 1 Tbs butter
  • 6 oz beer optional
Instructions
  1. Saute onions and cumin seeds in butter until translucent in a large stockpot
  2. Add turkey and cook until browned
  3. Add beer (skip this step if you aren't adding beer) and bring to a boil. Cook uncovered for 5-7 minutes.
  4. Add remaining ingredients and simmer uncovered for 40 minutes, or until sweet potatoes are tender