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sweet potato turkey chili in a bowl topped with cilantro and jalapeno

Turkey Sweet Potato Chili (No-Bean)


  • Author: Lindsay Cotter
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Description

This quick no bean chili recipe is made with Mexican flair thanks to a quick homemade mole sauce for a delicious dinner the whole family will love! Gluten free and dairy free.


Ingredients

Units Scale

For the mole sauce (see notes for quick alternatives):

  • 2 teaspoons olive oil
  • 2 garlic cloves
  • 1/2 cup white onion, chopped
  • 2 Tablespoons chili powder
  • 1/4 teaspoon cinnamon
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • Pinch of ground cloves
  • 1 dried pasilla soaked and /or 2 chipotle peppers in sauce (canned)
  • 1 1/2 to 1 3/4 cups of chicken or vegetable broth – less broth creates a thicker sauce.
  • 2 Tablespoons creamy almond butter
  • 1 ounce dark chocolate ( 60% – 70%)
  • 1 Tablespoon unsweetened cocoa powder
  • Pinch of sea salt

For the turkey chili:

  • 1 Tablespoon oil
  • 16 ounces ground lean turkey
  • 2/3 cup onion, chopped
  • 1 teaspoon minced garlic
  • 2 cups bell pepper, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon pepper
  • 2 cups sweet potato, peeled and chopped
  • 14 ounces fire-roasted tomatoes (keep juice)
  • Optional: chicken broth (if needed to thin the chili)
Optional Toppings:
  • Sliced jalapenos
  • Chopped cilantro or parsley
  • Pepitas (pumpkin seeds)

Instructions

For the mole sauce:

  1. Heat the olive oil in a medium sauce pot, and add the garlic and onion sauteing on medium heat for about 2 minutes or until it is fragrant.
  2. Add the spices – chili powder, cinnamon, cumin, oregano, cloves, and chipotle (optional).  Mix them all together, and cook for an additional 1 to 2 minutes.
  3. Remove the pot from heat, and add the broth, stirring to combine.
  4. Carefully, transfer the sauce to a high-speed blender. Or, use an Immersion Blender to blend the ingredients until smooth.
  5. Transfer the mixture back to the pot, and add almond butter, chocolate, cocoa powder, and sea salt.  Return the heat to medium-high, and bring the sauce to bubbling before reducing the heat back to low. Let it simmer for 15-20 minutes.
For the chili:
  1. Add 1 Tablespoon of oil to a large pot or Dutch oven over medium-high heat. Add ground turkey and cook for about 4 to 5 minutes until the turkey is browned. Once browned, remove the turkey from the pot, and set it aside.
  2. Add the onion and garlic to the pot, and saute for about 1 minute or until fragrant.  Then, add the peppers, spices, and chopped sweet potato. Stir to combine. Cook on medium heat for an additional 4 minutes or until the sweet potatoes soften but are not fully cooked.
  3. Place the turkey back in the pot, and add the canned fire-roasted tomatoes with the juice plus 1 cup of mole sauce.  Stir to combine. Then, simmer for 20 minutes or until the sweet potatoes are tender. Taste and adjust the spices if needed.  For thinner chili add 1/2 cup of chicken broth.
  4. Ladle the chili into serving bowls, and garnish it with sliced jalapenos, cilantro, pepitas, and optional cheese and sour cream, as desired.

Notes

  • If you don’t want to make the mole sauce, feel free to use a gluten free store bought mole sauce or a red enchilada sauce.
  • Feel free to use leftover diced, smoked, or cooked turkey in replace of ground turkey. Skip browning meat if you do.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: dinner
  • Method: stove top
  • Cuisine: mexican-american

Nutrition

  • Serving Size:
  • Calories: 305
  • Sugar: 9.1 g
  • Sodium: 784.2 mg
  • Fat: 16.4 g
  • Saturated Fat: 3.8 g
  • Carbohydrates: 22.4 g
  • Fiber: 5.9 g
  • Protein: 19.3 g
  • Cholesterol: 56.3 mg

Keywords: sweet potato chili, turkey chili, turkey mole, paleo chili recipe, gluten free