Caribbean Turkey Sweet Potato Chili
Transport your taste buds to the tropics with this hearty and flavorful Caribbean Turkey Sweet Potato Chili. This unique chili recipe combines lean ground turkey, naturally sweet diced sweet potatoes, and creamy coconut milk for a rich, velvety base that’s bursting with Caribbean-inspired spices like allspice, cumin, and paprika. The addition of fire-roasted tomatoes and tender black beans creates a perfect balance of smoky and savory flavors, while a splash of lime juice brightens up each bite. Ready in under an hour, this one-pot wonder is a satisfying and wholesome choice for weeknight dinners or meal prep. Garnished with fresh cilantro and perfect with crusty bread or a side of rice, this chili is as comforting as it is exotic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 medium sweet potatoes, peeled and diced
- 3 cloves minced garlic
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon allspice
- 0.25 teaspoon cayenne pepper (optional)
- 1 14-ounce can fire-roasted diced tomatoes
- 1 13.5-ounce can coconut milk
- 1 15-ounce can black beans, drained and rinsed
- 1.5 cups low-sodium chicken broth
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh cilantro (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground turkey and cook, breaking it up with a wooden spoon, for 5-7 minutes until browned and cooked through. Remove the cooked turkey from the pot and set aside.
In the same pot, add the diced onion, red bell pepper, and sweet potatoes. Sauté for 5 minutes until the vegetables start to soften.
Stir in the minced garlic, cumin, paprika, allspice, and cayenne pepper (if using). Cook for 1 minute, stirring frequently, to toast the spices.
Add the fire-roasted diced tomatoes, coconut milk, black beans, chicken broth, and cooked ground turkey back into the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
Stir in the fresh thyme leaves, lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Serve the chili hot, garnished with chopped fresh cilantro. Pair it with crusty bread or over steamed rice for a complete meal.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 10.6 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
