Turkey and Sweet Potato Chili
A rich, smoky chili built on lean turkey, sweet potato, and black beans. A spoon of cocoa stirred in deepens everything and rounds out the spice, the way the best chilis do. Big batch, freezer-friendly, and loaded with protein and fibre to keep you full.
Method
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Heat the oil in a large pot over medium-high. Brown the turkey mince, breaking it up, until it takes on some colour. Push it aside and soften the onion and pepper for 5 minutes, then add the garlic for a minute.
💡 Tip: Let the turkey properly brown rather than just going grey. That colour is flavour. -
Stir in the sweet potato, chili powder, cumin, smoked paprika, and cocoa, and cook for a minute until fragrant.
💡 Tip: Toasting the spices and cocoa for a moment wakes them up before the liquid goes in. -
Add the chopped tomatoes, black beans, and stock. Bring to a simmer, then cook uncovered for 25 to 30 minutes until the sweet potato is tender and the chili has thickened.
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Season to taste and serve with your favourite toppings.
💡 Tip: A dollop of Greek yogurt in place of sour cream keeps it macro-friendly.
Notes
A teaspoon of cocoa powder is the secret ingredient. It is not enough to taste chocolatey, it just deepens and rounds out the chili.
Dice the sweet potato small, about 1.5cm, so it cooks through in the simmer time.
Lean turkey mince keeps this high in protein and low in fat. Brown it well for the best flavour.
This is a proper batch-cook. It keeps 4 to 5 days in the fridge, freezes for 3 months, and tastes even better the next day.
Nutrition Information
| Calories | 285kcal |
| Total Fat | 10g |
| Total Carbohydrates | 24g |
| Protein | 27g |
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Frequently Asked Questions
Why cocoa powder in chili?
Just a teaspoon adds a deep, rounded richness that balances the spice and acidity. It is a classic trick and you would never guess it is there, it does not taste chocolatey.
Can I make it in a slow cooker?
Yes. Brown the turkey first, then add everything to the slow cooker and cook on low for 6 to 7 hours until the sweet potato is tender.
How do I make it higher in fibre?
Add a second can of beans or stir in some sweetcorn. Both lift the fibre without changing the character of the chili.
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