Turkey Chili with Chickpeas, Sweet Potatoes, and Kale

After you taste this chili you may never make turkey chili any other way! I’ve been on a sweet potato kick lately, but if you’re not a sweet potato fan you would never know they were even in this chili! They get pureed into a creamy thick sauce mixed with stock to make the “soup” of the chili.

What I love most about this recipe and any chili recipe for that matter…you can literally put whatever you want in it. Spices, beans, vegetables, meat, you name it…put it in or leave it out. Take a little help from the store and use a taco seasoning packet for some of the spices!

This makes great leftovers and freezes well too!

And…if you get sick of leftovers…boil some elbow macaroni pasta, and toss in some cheese…Chili Mac…rejoice.

Turkey Chili with Chickpeas, Sweet Potatoes, and Kale

Author Laura Doerr

Ingredients

  • 2 lbs lean ground turkey
  • 1 yellow onion minced
  • 3 sweet potatoes rough chopped
  • 3 cloves garlic minced
  • 4 tbsp chili powder
  • 1 packet low sodium taco seasoning divided
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1+ cups water
  • 3 cups chicken broth low sodium
  • 1 14oz can white or black beans drained
  • 1 14oz can chickpeas drained
  • 1 cup fresh kale chopped
  • plenty salt and black pepper
  • sriracha optional

Instructions

  1. In a large deep pot, brown the turkey and onion over medium heat. Stir in the chili powder, 1/2 packet taco seasoning, smoked paprika, and cayenne. Once the turkey is fully cooked through, transfer the turkey into a bowl and set aside. 

  2. In the same deep pot add the chopped sweet potatoes (skins can be left on). Add a bit a water or olive oil to keep from sticking/burning, and cook over medium heat until potatoes begin to brown, about 3-5 minutes. Add the remaining 1/2 packet of taco seasoning, minced garlic, water, and chicken broth. Bring to a boil, reduce heat and simmer until the potatoes are soft and fork tender, about 10 minutes.  

  3. Add the sweet potato mixture (potatoes and broth) to a blender or food possessor. Puree until blended to your desired consistency. Pour back into the pot over medium heat. Add turkey back into the pot. Add the chickpeas, beans, and kale. Simmer, add plenty of salt and pepper to taste, and sriracha for an added kick. If chili is too thick, add more broth or water. 

  4. Serve with sour cream, cilantro, shredded cheese, and any other of your favorite fixings!

Recipe Notes

With two pounds of turkey this makes a hearty thicker chili, you could easily make with only one pound.

Optional other spices to include are cumin, chipotle chili powder, garlic and onion powder, and I often add some seasoned salt if I feel it needs something extra.

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