Turkey Sweet Potato Chili
Turkey Sweet Potato Chili ~ delicious ground (or leftover) turkey chili with bites of sweet potatoes, black beans, tomatoes, corn, bell pepper, onion and bold spices.
The level of intensity of a chili connoisseur when discussing chili preferences always amazes me. Beans, no beans. Meat ~ what kind? Do real men eat chili made with . . . ahem . . .turkey? And if they do, will their man card be automatically and immediately revoked?
There are, however a few guidelines most of us can agree upon. First, chili should pack heat. Serious heat and second, it should be thick, not wimpy; otherwise, it’s just soup.
From there the sky or (chili) pot is the limit. In my book, chili must have beans with the exception of the kind that blankets a hot dog. In that case, no beans.
So go forth, slice up some jalapenos, add a protein, some vegetables and yes, beans. I beg of you. Beyond that, live your best chili life designing or redesigning this recipe as you like.
I’m just glad that at some point someone had a brilliant idea and decided to fill a big pot with peppers, tomatoes, some bigger-than-life spices plus some form of protein and liquid and simmer it until it became a meal you couldn’t wait to sink your spoon into.
This recipe also calls for V8 juice instead of tomato sauce. Think beyond the nutritional value of V8 ~ think . . . flavor. Lots of it that, well . . . you just need to taste.
Turkey Sweet Potato Chili Ingredients:
- vegetable oil
- ground turkey
- bell pepper
- sweet potato
- can green chilies
- diced tomatoes
- black beans rinsed and drained
- corn (frozen or can)
- chili seasoning package
- V8 juice
- cilantro chopped
Heat the oil over medium to medium-high heat in a deep pot. Add the turkey and chopped onion, bell pepper and jalapeno pepper. Season everything with salt and pepper and use a wooden spoon or spatula to crumble the turkey as it cooks.
Next add the sweet potato and cook a couple more minutes, then add the can of green chilies, diced tomatoes, black beans, corn, packet of chili seasoning and V8 juice giving it a good stir.
Cover, bring to a low boil and let the chili simmer 15 minutes or until the potatoes are tender. Last squeeze the lime juice into the chili and fold in the cilantro then serve right away.
- Shredded cheddar cheese
- Oyster crackers
- Extra cilantro
- Sour cream or plain Greek yogurt
- diced raw onions
When Thanksgiving is said and done and you’ve eaten the last turkey sandwich you possibly can, use the remaining leftover turkey in this recipe instead of ground. If you’re so over turkey and looking for a classic recipe for the BEST Chili, click here.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 1 small onion chopped
- 1 bell pepper chopped
- 1 jalapeño finely chopped
- 1 medium sweet potato diced
- 4 ounce can green chilies
- 14 ounce diced tomatoes
- 15 ounce can black beans rinsed and drained
- 1 cup corn frozen or canned
- 1 package chili seasoning
- 3 1/2 cups V8 juice
- Juice from ½ lime
- 3 tablespoons cilantro chopped
- Heat the oil over medium high heat in a deep pot then add the turkey, onion, bell pepper, jalapeno pepper. Season with salt and pepper and crumble the turkey with a wooden spoon as it cooks and browns.
- Add the sweet potato and cook 2 minutes.
- Next add the green chilies, tomatoes, beans, corn, chili seasoning and V8 juice. Stir to completely combine.
- Cover, bring to a low boil and simmer 15 minutes or until the potatoes are tender.
- Squeeze the lime juice into the chili and fold in the cilantro. Serve right away.
- Note: this chili freezes well in freezer-safe airtight containers.