Chipotle Turkey and Sweet Potato Chili

Nothing satisfies hunger like a big bowl of chili during the cold-weather months. This one is lower in fat than traditional recipes, and brimming with flavor.

How to Make Chipotle Turkey and Sweet Potato Chili
 Courtesy Image

Chili is a fantastic recipe to cook now and save for later.

Leftovers can be taken to work the next day and reheated easily in the microwave, then served with a side salad. You can also freeze it in single-serve or family-size containers for when you’re too busy to cook.

Nutrition information (per serving, not including optional ingredients)

Calories: 256; total fat: 8g; protein: 17G; carbs: 27g; sugar: 6g; fiber: 7g

Recipe and photo by Dixya Bhattarai, R.D., of Food, Pleasure, and Health.

Prep time

10 min.

Cook time

60 min.

  • 1 lb lean ground turkey (98% lean is recommended)
  • 1 (28 oz) can diced fired roasted tomatoes
  • 1 (15 oz) can kidney beans, drained, rinsed (or no added salt)
  • 1 large onion, chopped
  • 4-5 garlic cloves, minced
  • 2 medium sweet potatoes, cubed
  • 2 cups low sodium chicken broth
  • 1 (7.5 oz) jar chipotle peppers in adobo sauce, chopped (use less if you don’t like it spicy)
  • 1 Tbsp canola oil
  • 2 tsp cumin
  • 2 tsp oregano
  • Salt and pepper to taste
  • Optional toppings: Yogurt, sour cream, cheese

In a large sauce pan, sauté onions until translucent, then add garlic.

Place turkey in the pan, and let it cook until evenly brown.

Stir in sweet potatoes for 5-7 minutes.

Add tomatoes, beans, spices, and chipotle pepper to the pot.

Pour in broth, bring to a boil, then reduce heat and let it simmer.

Simmer for 45-50 minutes or until it reaches thick consistency.

Remove from heat. Serve with a dollop of sour cream or yogurt, and sprinkle cheese on top (all optional).