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Turkey and White Bean Sweet Potato Chili in bowl with toppings, high fiber protein meal

Turkey and White Bean Sweet Potato Chili (High-Fiber)

This hearty one-pot chili combines lean ground turkey with creamy white beans and tender sweet potato cubes, delivering 32g protein and 12g fiber per serving. Perfect for meal prep and family dinners.
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Servings 6
Calories 385 kcal

Equipment

  • - Large Dutch oven or heavy pot (5-6 quart)
  • Sharp knife and cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • - Can opener
  • Vegetable peeler
  • - Potato masher (optional)

Ingredients
  

  • - 2 tablespoons avocado oil
  • - 1 large yellow onion diced
  • - 4 cloves garlic minced
  • - 2 pounds lean ground turkey 93%
  • - 2 teaspoons kosher salt divided
  • - 1 teaspoon black pepper
  • - 2 tablespoons chili powder
  • - 2 teaspoons ground cumin
  • - 1 teaspoon ground coriander
  • - 1 teaspoon smoked paprika
  • - ½ teaspoon cayenne pepper optional
  • - 2 pounds sweet potatoes peeled and cubed (½-inch)
  • - 2 15-oz cans white beans, drained and rinsed
  • - 1 28-oz can crushed tomatoes
  • - 2 cups low-sodium chicken broth
  • - 1 bay leaf
  • - 2 tablespoons tomato paste
  • - 1 teaspoon maple syrup optional

Instructions
 

  • Heat oil in Dutch oven over medium-high heat. Sauté onion 4-5 minutes until softened. Add garlic and cook 1 minute.
  • Add ground turkey, 1 teaspoon salt, and black pepper. Cook 6-8 minutes until browned, breaking up chunks.
  • Add chili powder, cumin, coriander, paprika, and cayenne. Stir and cook 1-2 minutes to toast spices.
  • Stir in tomato paste and cook 1 minute. Add sweet potatoes, crushed tomatoes, broth, and bay leaf. Add one can of beans. Puree second can of beans with ½ cup broth and add to pot.
  • Bring to boil, reduce heat to medium-low, cover, and simmer 25-30 minutes until sweet potatoes are fork-tender, stirring occasionally.
  • Remove bay leaf. Adjust seasoning with remaining salt and maple syrup. Mash some sweet potato cubes for thicker consistency if desired. Serve hot with toppings.

Notes

Store refrigerated up to 5 days or freeze up to 3 months. Chili tastes even better the next day. Can be made in slow cooker (4-6 hours on low) or Instant Pot (12 minutes high pressure). Add diced bell peppers, corn, or zucchini for extra vegetables.
Calories: 385 kcal
Protein: 32 g
Servings: 6