An easy, hearty and healthy ground turkey sweet potato chili recipe made with superfood quinoa. Loaded with your favorite spices and toppings for an explosion of flavors! Naturally gluten-free.
Chilis have got to be one of my favorite dinners ever. As I was preparing this post, I just felt an urge to make this turkey sweet potato chili recipe for dinner again tonight.
I just love having a whole meal in a single bowl – we've got veggies, proteins (animal + plant-based) and "grains" (even though quinoa is actually a seed ????) aka. all the nutrients you need to nourish your beautiful body.
And can we talk about those insane flavors going on in this sweet potato curry?! OMG so good! We've got your usual chili spices – cumin, paprika, chili...you name it!
All these ingredients simmering together just create an incredibly tasty stew. Make it this week and I'm sure you'll love it too! Enjoy! 🙂
If you tried this Turkey Sweet Potato Chili, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Turkey, Quinoa and Sweet Potato Chili
An easy, hearty and healthy chili recipe made with turkey, quinoa and sweet potatoes. Loaded with your favorite spices and toppings for an explosion of flavors! Naturally gluten-free.
- 3 tablespoons olive oil
- 1 jalapeno minced
- ¾ cup sweet onion diced
- 1 large carrot sliced
- 2 celery stalks diced
- 6 garlic cloves minced
- 1 cup diced sweet potato
- 1 lb. ground white turkey 500 g
- 28 oz. canned diced tomatoes 800 g
- 1 ½ cup water
- 3 chipotle peppers packed in adobo sauce + 2 tablespoons adobo sauce diced
- 2 tablespoons tamari or soy sauce
- 3 tablespoons lime juice
- ½ cup dry quinoa
- 1 teaspoon chili powder
- 1 ½ teaspoon cumin
- 2 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 ½ teaspoon sea salt
- ½ cup sliced scallions
- Freshly ground pepper to taste
- Optional toppings: Lime wedges, diced red onion, etc.
In a large saucepan, heat olive oil over medium-high heat. Add minced jalapeño, diced onion, sliced carrot, celery, and minced garlic. Sauté for 5-7 minutes, stirring often, until onions begin to look translucent and mixture softens.
Add sweet potato, continuing to cook for 2-3 minutes. Then, add ground turkey, using your spatula to break up the meat. Stir often until all turkey is cooked through - about 5-6 minutes. Then, stir in tomatoes, water, chipotle peppers + adobo, tamari, lime juice, and quinoa. Add spices and salt.
Return mixture to a boil, then lower heat and simmer, covered, for 25 minutes or until quinoa is cooked through and sweet potatoes are cooked through.
Remove mixture from heat and allow to cool for 10 minutes. Top with sliced scallions and freshly ground pepper, to taste. To serve: divide evenly among 4 bowls and add optional toppings (my favorites are fresh cilantro, scallions, avocado, lime wedges and sometimes a few corn chips!)