Sweet Potato And Ground Turkey Chili
This bean-free chili has tons of flavor and heartiness from the ground turkey, vegetables, and sweet potato. The spices aren’t too strong, so it’s kid friendly as well. As delicious as this chili is, the leftovers almost seem to taste better than the first serving. It is perfect for potlucks, weeknight meals, or anytime you want something easy, hearty, and delicious.
Servings Prep Time
8servings 10minutes
Cook Time
15minutes
Servings Prep Time
8servings 10minutes
Cook Time
15minutes
Ingredients
  • 2tbsp extra-virgin olive oil
  • 2lbs ground turkey
  • 3 medium sweet potatoespeeled and cut into 1 inch cubes
  • 1 medium red or white oniondiced
  • 3 garlic clovesminced
  • 4 celery stalkschopped
  • 3 carrotspeeled and chopped
  • 1 red bell pepperseeded and chopped
  • 14.5oz diced tomatoes1 can
  • 3cups low-sodium chicken broth
  • 1/2tsp ground cumin
  • 1/2tsp chili powder
  • 1/4tsp fine sea saltoptional
  • fresh cilantrochopped , for garnish (optional)
Instructions
  1. Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the ground turkey. Cook for 2 minutes, using a wooden spoon to break up the meat and keep it from sticking to the pot.
  2. Press Cancel and add the sweet potatoes, onion, garlic, celery, carrots, bell pepper, tomatoes, and chicken broth to the pot.
  3. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  4. Unlock and remove the lid. Stir in the cumin, chili powder, and salt (if using).
  5. Serve immediately garnished with fresh cilantro, or place the chili in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.
Recipe Notes

ADVANCE PREP TIP: Chop all of the vegetables and store them in an airtight container in the refrigerator for up to 1 week before cooking. MEAL PREP TIP: You can serve this chili with cooked brown rice (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 22) or basmati rice. It also goes really well with a few slices of fresh avocado per serving.

PER SERVING Calories: 230; Fat: 6g; Carbohydrates: 16g; Fiber: 3g; Protein: 29g; Sodium: 138mg