Sweet Potato And Ground Turkey Chili

This bean-free chili has tons of flavor and heartiness from the ground turkey, vegetables, and sweet potato. The spices aren’t too strong, so it’s kid friendly as well. As delicious as this chili is, the leftovers almost seem to taste better than the first serving. It is perfect for potlucks, weeknight meals, or anytime you want something easy, hearty, and delicious.

Cuisine

Modern

Course

Dinner, Lunch

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Gluten Free

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 8 servings, Carrie Forrest, carrots, celery stalks, chili powder, contributed, cook 15 min, dairy free, diced tomatoes, dinner, easy, extra-virgin olive oil, fine sea salt, fresh cilantro, garlic cloves, gluten free, ground cumin, ground turkey, low-sodium chicken broth, lunch, medium red or white onion, medium sweet potatoes, modern, prep 10 min, pressure cook, red bell pepper, sauté

Prep Time

10 min

Cook Time

15 min

Servings

8 servings

Ingredients

2 tbsp extra-virgin olive oil
2 lbs ground turkey
3 medium sweet potatoes
1 medium red or white onion
3 garlic cloves
4 celery stalks
3 carrots
1 red bell pepper
14.5 oz diced tomatoes
3 cups low-sodium chicken broth
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp fine sea salt
fresh cilantro

Instructions

Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the ground turkey. Cook for 2 minutes, using a wooden spoon to break up the meat and keep it from sticking to the pot.
Press Cancel and add the sweet potatoes, onion, garlic, celery, carrots, bell pepper, tomatoes, and chicken broth to the pot.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Stir in the cumin, chili powder, and salt (if using).
Serve immediately garnished with fresh cilantro, or place the chili in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.

Notes

ADVANCE PREP TIP: Chop all of the vegetables and store them in an airtight container in the refrigerator for up to 1 week before cooking. MEAL PREP TIP: You can serve this chili with cooked brown rice (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 22) or basmati rice. It also goes really well with a few slices of fresh avocado per serving.
PER SERVING Calories: 230; Fat: 6g; Carbohydrates: 16g; Fiber: 3g; Protein: 29g; Sodium: 138mg

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