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Chipotle Sweet Potato and Turkey Chili
with lemon-garlic broccoli

Active: 25 min Total: 45 min
This weeknight-friendly chili gets sweetness from sweet potatoes includes ground turkey which is lighter than other ground meats and will absorb the flavors of the spice mix. Toast spices with savory aromatics to build flavor without the long simmer time required in many chili recipes.
Smarts: Prefer to keep the spice to a minimum? Skip the adobo sauce. It's also a good idea to check the ingredients on your chili powder. The least spicy brands will list cayenne powder at the very end (or not at all).


Chipotle Sweet Potato and Turkey Chili:
  • Paprika, smoked - 1 Tbsp
  • Chili powder - 1 Tbsp
  • Cumin - 1/2 tsp
  • Coriander - 1/2 tsp
  • Onions, medium - 1/2 , chopped
  • Bell peppers, any color - 1/2 , diced
  • Sweet potatoes - 3/4 lb , diced
  • Garlic - 2 cloves , chopped
  • Green onions (opt) - 2 , chopped; green and white parts combined
  • Oil, cooking - 1 Tbsp
  • Turkey, ground - 1 lb
  • Stock, any type - 2 cups
  • Tomatoes, crushed (15 oz / 397 g) - 1 can
  • Tomato paste - 2 Tbsp
  • Adobo sauce (opt) - 2 tsp (from a can of chipotles in adobo)
  • Pepitas / pumpkin seeds (opt) - 1/4 cup
Lemon Garlic Broccoli:
  • Garlic - 2 cloves , chopped
  • Broccoli, fresh or frozen - 12 oz , chopped
  • Lemon juice - 1 Tbsp


  1. Make spice mix - Combine smoked paprika, chili powder, cumin and coriander. (Can be done up to 5 days ahead)
  2. Onions / Bell peppers / Sweet potatoes / Garlic (the portion for the chili) - Prep as directed. Combine onions and bell peppers. Store sweet potatoes and garlic in their own containers. (Can be done up to 5 days ahead)
  3. Garlic (the portion for the broccoli) / Broccoli - Prep as directed and combine. (Can be done up to 4 days ahead)
  4. Green onions - Chop. (Can be done 1 day ahead)

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  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions and bell peppers with a dash of salt to heated oil. Saute until vegetables are starting to soften, 4 to 5 minutes. Add sweet potatoes and garlic and saute until garlic is fragrant, ~2 minute more. Stir in spice mix until vegetables are evenly coated in spices.
  2. Add turkey and cook until turkey breaks down and begins to cook, 3 to 4 minutes.
  3. Pour stock, tomatoes, tomato paste and adobo sauce (if using) over the vegetables and turkey. Bring to a simmer. Reduce heat so that chili maintains a low simmer and put the lid on, slightly ajar so that some steam can escape. Simmer until sweet potatoes are tender and turkey is cooked, 22 to 25 minutes.
  4. Just before chili is ready to serve, place garlic and broccoli into a microwave-safe container. Cover with a damp paper towel and microwave for 3 to 4 minutes, until tender. Squeeze lemon juice over top and season with some salt and pepper.
  5. Season chili with some salt and pepper, if needed.
  6. Ladle chili into bowls and top with green onions and pepitas (for crunch). Serve broccoli on the side. Enjoy!



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