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Veggie-Loaded Sweet Potato Turkey Chili (No Beans!) Recipe

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3.9 from 30 reviews

This Veggie-Loaded Sweet Potato Turkey Chili offers a flavorful and hearty no-bean chili option, packed with lean ground turkey, sweet potatoes, and a colorful mix of vegetables. Perfect for a nutritious and comforting meal, it blends warming spices with fresh ingredients, delivering a tasty, protein-rich dish that’s both satisfying and easy to prepare.

Ingredients

Base Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced small
  • 1 red bell pepper, deseeded and diced small
  • 2 cups frozen riced cauliflower
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt (divided)

Protein and Spices

  • 1 pound lean ground turkey (93% lean)
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin

Liquids and Vegetables

  • 14 ounces fire-roasted crushed tomatoes
  • 4 ounces canned green chilis
  • 3 cups low-sodium chicken broth
  • 1 pound sweet potatoes, peeled and cut into ½-inch dice (approximately 4 cups diced)
  • 4 teaspoons lime juice (about ½ a lime)
  • 2 cups baby spinach, roughly chopped after measuring

Optional Toppings

  • Sour cream or Greek yogurt
  • Diced avocado
  • Chopped fresh cilantro
  • Hot sauce
  • Shredded cheddar cheese

Instructions

  1. Heat the oil and sauté vegetables: Add the olive oil to a large Dutch oven or large soup pot over medium-high heat. Add the diced onion, red bell pepper, and riced cauliflower, then sauté for 3 to 4 minutes until the vegetables begin to soften.
  2. Add garlic: Stir in the minced garlic and cook for another minute, allowing the garlic to become fragrant without burning.
  3. Cook the ground turkey with spices: Push the sautéed veggies to one side of the pot. Add the ground turkey to the empty space, sprinkle with ½ teaspoon kosher salt, garlic powder, chili powder, smoked paprika, and cumin. Use a wooden spoon or spatula to break up the turkey into crumbles as it cooks. Continue cooking until the meat is browned and no longer pink, about 5 to 7 minutes.
  4. Add remaining ingredients and simmer: Stir in the fire-roasted crushed tomatoes, canned green chilis, chicken broth, diced sweet potatoes, and the remaining ½ teaspoon salt. Bring the mixture to a simmer over medium heat. Once simmering, cover the pot, reduce heat to maintain a gentle simmer, and cook for 25 minutes, or until the sweet potatoes are tender.
  5. Finish with lime juice and spinach: Remove the chili from heat. Stir in the lime juice and chopped baby spinach, letting the spinach wilt in the residual heat.
  6. Adjust seasoning and serve: Taste the chili and adjust seasoning as needed, adding more salt or spices if desired. Ladle the chili into bowls and serve topped with optional toppings like sour cream, diced avocado, fresh cilantro, hot sauce, or shredded cheddar cheese.
  7. Storage: Store any leftover chili in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

Notes

  • Using lean ground turkey helps keep the chili lower in fat while providing high-quality protein.
  • The recipe uses no beans, making it suitable for those avoiding legumes or on certain diets.
  • Frozen riced cauliflower is a great low-carb vegetable addition that boosts volume and nutrition.
  • Be sure to dice the sweet potatoes uniformly for even cooking.
  • Adjust chili powder and smoked paprika amounts to control spice heat level.
  • Optional toppings add flavor depth and texture but can be omitted for a lighter dish.
  • Store leftovers properly to maintain freshness and flavor.

Find it online: https://justsosavory.com/veggie-loaded-sweet-potato-turkey-chili-no-beans-recipe/