Healthy Fall Style Turkey Chili with Sweet Potato

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Hearty & Healthy!

Cooler days, the leaves changing colours, game days or just a good cozy, satisfying meal. This Fall style chili checks all of the boxes! Made with lean ground turkey, sweet potatoes, beans and quinoa, this healthy chili is full of good protein and fibre. A hearty delicious dish for any day of the week!

I’m finally back after a little hiatus and a busy couple of weeks with being sick, thinking I was better and then being even more sick, ha! Just in time for some blog conferences and workshops I had planned, but I’m pulling through just fine! It’s fineeee.

I even have some new tricks in my bag as I officially kick off my Fall recipes shares with this Healthy Chili. Autumn inspired with lean ground turkey, sweet potato chunks, beans, and quinoa stewed on the stove top with delicious smokey tomato flavours and is always a favourite in our house!

Eating on a Budget

Also a part of this kick off, is a new addition to my posts moving forward! You can expect to see the addition of some extra information to my posts starting with a cost breakdown. I know it may seem, as food bloggers that we have all of the money to spend on groceries and fancy ingredients, and that may very well be true for some but it’s not for this blogger!

My husband and I both work for ourselves and although it sounds like a luxury, it comes with a price. We try our best to work within our budget and I’m always trying my best to create a healthy meal plan for our family for the week that doesn’t break the bank!

Of course these cost break downs won’t be spot on for everyone depending on where you live or where you shop but they’ll give you a good idea of how your money can take you. Starting with this healthy chili. It makes 6 servings which is perfect for a family dinner and leftover lunch the next day or even as prepped ahead lunch or dinner for the week.

Cost Breakdown

A big ol’ bowl of healthy chili coming in at $3.07 per serving doesn’t sound too bad now does it?!  Big batch recipes like this that make a good amount of meals, reheat well for lunches and dinners for the next couple of days and stay well when frozen for another time. 

As I mentioned above, the prices per items are definitely going to vary based on where you are and where you shop but this should give you a good idea and I’ll try and get more details up as we go!

Note as well, I shop at a few different stores most of the time to get the best prices, usually between Costco (bulk items we use a lot and proteins) and Superstore. I’ll try and buy local at the market and organic when I can and when it’s reasonable but I can’t always justify it.

The items bought for this healthy chili may not all be used at once too, you’ll end up with a little leftover but they’re all good healthy ingredients that can be easily used throughout the week in other meals, or I’ll provide tips for storing and freezing where they apply!

This will be a learning process so have patience with me, and drop me a comment if there’s something you’d like to see or you have ideas you’d like to share, I’m all ears!

Healthy Chili Made Easy!

As far as the world of chilis goes, some taking hours to make, this chili is made fairly easy on the stove top in just around an hour. Here are a few tips in making this recipe 

  • Having everything prepped and ready to go is so much easier, that way, things aren’t left cooking longer than they have to when you’re trying to get the next ingredient ready
    • Pull out all of the required ingredients 
    • If using frozen ground turkey, make sure it’s pulled out far enough in advance so that it’s fully thawed
    • Prep and chop all of your veggies
    • Open your cans, strain and rinse your kidney beans
    • Have your spices measure out and ready to go!
  • You’ll need to brown your turkey first and set it aside, make sure you have a bowl set aside to keep it in before you add it back in
  • When adding the chicken stock to your sweet potatoes, put the lid on and allow sweet potatoes to cook until tender. You don’t want under cooked pieces in your chili!
  • As you add the rest of your ingredients, make sure you give it all a good stir. You don’t want to risk things sticking to the bottom and burning
  • When you add the quinoa in towards the end, make sure it’s mixed in well so it all cooks evenly
  • I added just a bit of the chipotle hot sauce to ours so our little guy would enjoy it but go ahead and add as much or as little as you want! It’s really not too spicy and adds a nice smokey taste to the chili.
  • We topped ours with a little cheese, sour cream and green onion but go ahead and use your favs. Guacamole perhaps? Or tortilla chips?
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Healthy Fall Style Turkey Chili with Sweet Potato

Healthy Chili made perfect for Fall with sweet potatoes and quinoa and served with your favourite toppings. The perfect dish to keep you warm and satisfied as the weather changes!

  • Author: Tanya Bates
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour
  • Yield: 6 Servings
  • Method: Stove Top

Ingredients

  • 2 Tbsp of Olive Oil
  • 1/2 kg Lean Ground Turkey
  • 1 Tbsp of Cumin
  • 2 Tbsp of Chili Powder
  • 1 Tsp of Salt
  • 1/2 Tsp of Pepper
  • 3 Cloves of Garlic, Minced
  • 1/2 Small Cooking Onion, Diced Finely
  • 1 Small Sweet Potato, Peeled and Cut into Cubes
  • 1 Cup of Chicken Broth
  • 1 Can of Crushed Tomatoes
  • 1 Cup of Chili Sauce (you can sub ketchup if you can’t find it)
  • 1 Can of Beans in Tomato Sauce
  • 1 Can of Red Kidney Beans, Drained and Rinsed
  • 1/3 Cup of Quinoa
  • 1 Tsp of Chipotle Hot Sauce (or to liking)

Instructions

  1. In a large pot on medium-high heat, add 1 Tbsp of olive oil and add ground turkey, cumin, chili powder and salt and pepper and brown
  2. Remove turkey from pot and set aside
  3. On the same burning and pot on medium heat, add the remaining olive oil, onion and garlic and sauté until fragrant and onions start to become translucent
  4. Add the sweet potato and coat, then add the chicken broth and put the lid on and allow to simmer for roughly 10-15 mins until the sweet potatoes become tender
  5. Then add the crushed tomatoes, chili sauce, beans and kidney and stir to combine well
  6. Add the quinoa and chipotle hot sauce and mix well, place the lid on and turn the down the heat and allow to simmer for roughly 45 minutes, stirring occasionally to make sure the bottom doesn’t burn
  7. Remove from the heat and stir, serve immediately if desired with your favourite toppings. Shredded cheese, sour cream, green onions to name a few!

Notes

*The chili can be cooled down and divided between air tight storage containers for lunch for the week.

*If stored properly in an air tight container or zip lock bag/s, this chili can be frozen for up to 4 months.

Keywords: Healthy Chili

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This Post Has 9 Comments

  1. This chili was so easy to put together and so delicious. My husband is a big beef lover and he didn’t complain once about the turkey chili. He said it was the “best chili I’ve ever made” and I have tried many recipes! This one is going in my favourite recipes binder so I can refer back easily whenever I need it.

    1. I’m so glad it was a hit with you both Chelsea! I’ve converted my hubby over to turkey from beef too, he loves it now 🙂 Thanks again for sharing!

  2. This chili looks absolutely perfect for fall Tanya! Thanks for all the helpful tips. And I love your new feature of a cost breakdown. This blogger doesn’t have tonnes of extra cash either to spend on groceries, so it’s nice to keep the cost per serving in view!

    1. Thanks Leanne! I’m glad to know I’m not the only one, it sure can get expensive! Love big batch recipes like this for so many reasons!

  3. Normally the hubs is unaware I’ve subbed in turkey, but was worried about him noticing the sweet potatoes, so I went with beef. He loved it!!! Rave reviews!
    My vegetarian son and grandson are visiting in a few days, so I made a vegan batch too, adding white kidney beans and some lentils for extra protein. Turned out great! Now I can send them home with meals for their freezer 😀❤️

    1. I’m so glad you’re hubby liked it! I know mine can be picky about certain ingredients and he loved it too! Also love koi vegan take on it! Thanks again Deborah!

  4. I LOVE this recipe. I had no hot sauce so used cayenne pepper instead, the chili sauce and the heat combined are delicious with the other flavors. Thank you- this chili warms the soul!

    1. That makes me so happy to hear-Thanks Cory! And great thinking on the cayenne, a good sub for the hot sauce!

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