Because who doesn’t love a delicious chili?! This incredible ground turkey, sweet potato chili with black beans and kale is nutrient-packed and delicious to boot!
Jump to RecipeChili is probably one of my favorite foods on the planet. It’s so funny to me to think about how when I was a kid, I HATED chili. I think I thought beans were gross or something?! ANYWAY, as an adult with all this extra wisdom now ;), I’m obsessed with chili! It’s so easy to make, easily customizable, and there are so many ways to incorporate more veggies (and therefore FIBER). I know I say this pretty much every time I share a new chili recipe, but I think this one is my new favorite! ;) The combination of ground turkey, sweet potato, black beans, and kale in this chili is absolutely incredible. You’re for sure going to want to try this one out!
The hardest part of this recipe is getting the veggies ready. Mince your garlic, dice your purple onion, chop your sweet potato, and separate your kale ribs and leaves before chopping them up. For a much easier time chopping your sweet potato, make a slit in it with your knife and stick it in the microwave for 1-2 minutes. It’ll be a million times easier to chop. Be careful though, it might be hot!
I also like to measure out my spices into a separate dish. This is optional, but it does prevent you from accidentally dumping your entire container of chili powder in your chili while measuring over it. Has this happened to me before? Maybe…
Once everything is all prepped and ready to go, it’s time to get cooking! Heat your vegetable oil in a large stockpot over medium-high heat. Add in your ground turkey and brown until cooked through, about 3-5 minutes.
Once your turkey is cooked, add in your garlic, onion, sweet potato, and kale ribs. Saute until slightly softened, about 3-5 minutes. Note: microwaving your sweet potato before cutting it is going to help you out here because the microwave will have already softened it a little.
Then, add your crushed tomatoes, chicken broth, and spices to the mix! Stir everything well and bring your turkey chili up to a boil. Simmer, uncovered, for 15-20 minutes, or until your sweet potatoes can be easily pierced with a fork.
Once your cook time is up, gently stir in the black beans and kale, and remove your turkey chili from heat.
Garnish individual bowls of your ground turkey, sweet potato chili with avocado, and enjoy!
If you try this recipe, be sure to leave me a rating and your thoughts down in the comments! Don’t forget to tag me @HookomOnHealth and use #HookomOnHealth so that I can see your creations online!
Looking for some other delicious chili recipes? Try out another one of my chili creations:
Crockpot Black Bean Chicken Chili
Please note there are affiliate links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Ground Turkey, Sweet Potato Chili
Ingredients
- 1 tbsp vegetable oil
- 1 lb lean ground turkey
- 4 cloves garlic minced
- 1 medium purple onion diced
- 1 large sweet potato chopped into ~1/2" cubes
- 1 bunch kale ribs and leaves separated and finely chopped
- 1 (28 oz) can crushed tomatoes
- 1 cup chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp fennel
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1 (15 oz) can black beans drained and rinsed
- 1 avocado cut into slices or cubes (as desired)
Instructions
- Heat vegetable oil in a large stockpot over medium-high heat. Add ground turkey and brown until cooked through, about 3-5 minutes.
- Add garlic, onion, sweet potato, and kale ribs and saute until slightly softened, about 3-5 minutes.
- Add crushed tomatoes, chicken broth, and seasonings and bring mixture to a boil. Simmer, uncovered, for 15-20 minutes.
- Add kale leaves and black beans and remove from heat.
- Garnish individual bowls with avocado, and enjoy!
Notes
- Try out this recipe with ground chicken or beef instead of turkey, if desired.
- To save on prep time, buy pre-chopped kale. You could even use frozen!
- For easier cutting, microwave your sweet potato for a minute or two before chopping. Be careful, it’ll get hot!
- Keep leftovers in an airtight glass storage container in the refrigerator for 3-5 days.