Ingredients
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1½ lb (680 g) lean ground turkey (93%)
- 3 cloves garlic, minced
- 1 Tbsp tomato paste
- 1½ Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 pinch ground cinnamon (optional)
- 1 can (28 oz / 796 g) crushed tomatoes (fire-roasted if available)
- 2 cups (480 ml) low-sodium chicken broth
- 2 cups (about 1 lb / 450 g) sweet potatoes, ¾-inch cubes
- 1 can (15 oz / 425 g) black or kidney beans, drained and rinsed (optional)
- 1½ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1–2 tsp apple cider vinegar or lime juice
- Greek yogurt, cheddar, cilantro, jalapeño, and lime (for serving)
Equipment
- large pot or Dutch oven
- Wooden spoon or spatula
- measuring cups and spoons
- slow cooker (for alternate method)
- knife and cutting board
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper with ½ tsp salt and sauté for 4–5 minutes until softened.
- Add ground turkey and cook until no pink remains (165°F / 74°C). Stir in garlic and tomato paste; cook 1 minute until fragrant.
- Add chili powder, cumin, smoked paprika, oregano, and a pinch of cinnamon (if using). Toast for 30 seconds, stirring constantly.
- Stir in crushed tomatoes, chicken broth, and sweet potatoes. Bring to a simmer and cook uncovered for 18–22 minutes until potatoes are tender. Add beans, if using, and cook 3–5 minutes longer.
- Finish with apple cider vinegar or lime juice. Taste and adjust seasoning. Serve hot with desired toppings like Greek yogurt, cheddar, or cilantro.
- Slow Cooker Method: Brown turkey with onion, pepper, and spices in a skillet. Transfer to slow cooker with tomatoes, broth, and sweet potatoes. Cook on LOW 6–8 hours or HIGH 3–4 hours. Add beans during last 20–30 minutes. Finish with vinegar or lime juice before serving.
Nutrition
Calories: 360kcalCarbohydrates: 36gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6.5gCholesterol: 80mgSodium: 640mgPotassium: 990mgFiber: 9gSugar: 8gVitamin A: 19800IUVitamin C: 82mgCalcium: 120mgIron: 3.8mg
Notes
Gluten-free: Naturally gluten-free; check broth and toppings.
Spicier: Add chipotle in adobo or ¼–½ tsp cayenne for heat.
Bean-free: Increase turkey to 2 lb and add ½ cup extra broth.
Alternate Methods:
• Instant Pot: Sauté aromatics and turkey, then add remaining ingredients (except beans). Pressure cook 8 minutes, natural release 10 minutes, then stir in beans and finish with lime.
• Freezer-friendly: Cool completely, portion, and freeze up to 3 months. Reheat to 165°F (74°C) before serving.
Spicier: Add chipotle in adobo or ¼–½ tsp cayenne for heat.
Bean-free: Increase turkey to 2 lb and add ½ cup extra broth.
Alternate Methods:
• Instant Pot: Sauté aromatics and turkey, then add remaining ingredients (except beans). Pressure cook 8 minutes, natural release 10 minutes, then stir in beans and finish with lime.
• Freezer-friendly: Cool completely, portion, and freeze up to 3 months. Reheat to 165°F (74°C) before serving.
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