This chili combines Southern comfort (hearty beans, smoky spices, and sweet potatoes) with bold Mexican flavors (chipotle, lime, and cumin). It’s packed with protein, naturally gluten-free, and can be made in one pot on the stovetop.
Servings: 6 Servings
Equipment
- 1 large pot or Dutch oven
- stainless steel or wooden spoon
- measuring spoons
- food scale , if you're using home-cooked beans
Ingredients
- 1 lb lean ground turkey or chicken or beef
- 1 medium sweet potato peeled & diced
- 1 bell pepper diced (red or yellow for sweetness)
- 1 small onion diced
- 3 garlic cloves minced
- 1 can 15 oz black beans, drained & rinsed
- 1 can 15 oz pinto beans, drained & rinsed
- 1 can 15 oz fire-roasted diced tomatoes
- 1 can 6 oz tomato paste
- 1 cup low-sodium chicken broth or water
- 1 chipotle pepper in adobo sauce minced (for smoky heat)
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon Southern touch for warmth
- 1 tsp salt to taste
- juice of 1 lime
- fresh cilantro chopped (for garnish)
Instructions
- Brown the meat: In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add ground turkey and cook until browned, about 5–6 minutes. Drain excess fat, if needed.
- Sauté veggies: Stir in onion, garlic, bell pepper, and sweet potato. Cook 5 minutes until veggies begin to soften.
- Add spices: Stir in chili powder, cumin, smoked paprika, cinnamon, and chipotle pepper. Cook 1 minute until fragrant.
- Build the chili: Add beans, fire-roasted tomatoes, tomato paste, and broth. Stir well to combine.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, stirring occasionally, until sweet potatoes are tender and chili has thickened.
- Finish & serve: Squeeze in lime juice before serving. Garnish with cilantro, avocado slices, shredded cheese, or tortilla strips.
