Turkey Chili

Ingredients

• 15 ml (1 Tbsp.)olive oil
• 1onion
• 1bell pepper
• 283 g (1 can, 10 oz.)diced tomatoes and chillies (such as Rotel®)
• 227 g (1 can, 8 oz.)marinara tomato sauce, with no added salt or sugar
• 2sweet potatoes, cut into 2.5 cm cubes
• 180 ml (3/4 cup)water
• 15 ml (1 Tbsp.)chilli powder
• 2.5 ml (1/2 tsp.)cumin
• 1.25 ml (1/4 tsp.)paprika
• 2.5 ml (1/2 tsp.)sea salt or Himalayan salt
• 30 ml (2 Tbsp.)finely chopped flat-leaf (Italian) parsley (optional)
• 454 g (1 lb)ground turkey

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large saucepan over medium-high heat.

2. 2

   Brown the turkey

   Add the turkey and cook, stirring often, for 4 to 5 minutes, until browned.

3. 3

   Cook the vegetables

   Add the onion and bell pepper. Cook, stirring often, for 4 to 5 minutes, until the onion is translucent.

4. 4

   Simmer the chilli

   Add the diced tomatoes and chillies, tomato sauce, water, sweet potatoes, chilli powder, cumin, salt and paprika. Bring to the boil, then reduce the heat to medium-low and simmer gently, stirring occasionally, for 20 to 25 minutes, until the sweet potatoes are tender.

5. 5

   Serve with parsley

   Divide the chilli evenly between four bowls and garnish with parsley if desired.

What is turkey chilli?

Chilli is a broadly varied American dish, with roots in the food traditions of Texas and the wider Mexican-American border region. This version uses ground turkey in place of the beef found in many familiar chilli recipes.

Sweet potato cubes simmer in a tomato base alongside chilli powder and cumin. They soften into a hearty, gently sweet counterpoint to the savoury turkey and spices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 28g protein, 43g carbs, 15g fat.

The sweet potatoes and tomato products provide most of the carbohydrate, while the turkey contributes much of the protein. Olive oil and the turkey account for much of the fat. To balance the plate, serve a bowl with a side of leafy salad or other vegetables.

Why these ingredients work

Lean mince: browning the turkey first develops savoury flavour before the liquid ingredients go into the pan. Break it up as it cooks so it mixes evenly through the finished chilli.

Tomato base: diced tomatoes with chillies bring tomato flavour and heat, while marinara sauce adds body. The recipe specifies a sauce without added salt or sugar, giving you more control over seasoning.

Get the sweet potatoes tender

Even cubes: cut the sweet potatoes into roughly 2.5 cm pieces so they cook at a similar rate. Larger or uneven pieces may need longer in the pan.

Gentle simmer: once the chilli comes to the boil, lower the heat and stir from time to time. It is ready when a knife or fork passes easily into the sweet potato.

Build flavour in stages

Brown first: cook the turkey in the hot oil before adding the vegetables. This gives it a chance to colour rather than simply simmer in the tomato mixture.

Soften next: the onion and pepper cook for 4 to 5 minutes, until the onion turns translucent. Then the remaining ingredients join the pan for the longer simmer.

Adjust the seasoning

Chilli heat: the diced tomatoes and chillies and the chilli powder both contribute flavour and warmth. The exact heat can vary by product, so taste the finished chilli before serving.

Salt and herbs: the recipe adds 1/2 teaspoon of salt, with optional parsley for a fresh finish. If you use a salty sauce or tinned tomatoes, taste before adding any extra salt.

What to serve alongside

The chilli can be served as a complete bowl, with parsley scattered over the top if you like. For extra freshness, offer a simple green salad or steamed greens alongside.

If you want a more substantial meal, serve it with rice or warm bread. Keep any additions separate so everyone can choose their own portion.

Recipe notes & tips

• Use a large saucepan so the turkey can brown without being crowded.
• Stir the turkey frequently as it cooks to break it into small pieces.
• Keep the sweet potato cubes close in size for more even cooking.
• Stir occasionally during simmering so the chilli does not catch on the bottom of the pan.
• Check the sweet potatoes for tenderness before taking the pan off the heat.
• Taste before serving, since the saltiness and heat of tinned products can vary.

Variations

• Add beans: stir in drained kidney or black beans during the simmer for a bean-filled version.
• Change the herbs: use chopped coriander instead of parsley for a different fresh finish.
• Turn up the heat: add a little extra chilli powder to taste.
• Add a topping: finish each bowl with a spoonful of plain yoghurt.
• Serve with grains: spoon the chilli over cooked rice for a more substantial meal.

Common mistakes to avoid

• Crowding the pan: the turkey may steam rather than brown, so use a large saucepan.
• Uneven sweet potato cubes: some pieces can stay firm while others soften; cut them to a similar size.
• Boiling too hard: the chilli can catch as it thickens; lower the heat after bringing it to the boil.
• Skipping the occasional stir: ingredients may stick to the base; stir periodically during the simmer.
• Relying on the timer alone: check a sweet potato cube for tenderness before serving.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a saucepan over a gentle heat, stirring until piping hot; add a splash of water if the chilli has thickened.

Frequently asked questions