Let me start by saying that this Turkey and Sweet Potato Chilli is not, in any sense of the word, traditional. I apologize to those purists that enjoy their traditional chilli’s, you will not find what you are looking for here.
Instead you will find a lightened up, veggie and chickpea laden chilli alternative all made in one pot. It is delicious, and when you use an Instant-Pot, it will take a grand total of 30 minutes to make from start to finish! Yes please.
I have had this recipe sitting in my little journal for MONTHS now. It is one of those meals I only ever think to make when we are running short on time, and need dinner ready five minutes ago. So once it’s ready it is straight onto the table and into bellies, and therefore there are no photos to make the recipe complete.
It came about when my mum was visiting from Australia earlier this year. While here, I took full advantage of her handiness and willingness to pitch in (read inability to say no) and we completed lots of little projects that have been needing attention FOR-EVER. One of those projects involved spending 7 hours straight de-weeding a ridiculous amount of yard, and shoveling new bark over said ridiculous areas. In the cold. And in the rain. My mum really loves me 🙂
It got to 5.30 and I realised the kids were soaked to the bone and starved (having spent a huge amount of that 7 hours playing in the rain while we worked), and I had no dinner organized. Now any sensible person would have gone inside, picked up the phone, and ordered some pizza…..not I.
Nope, I am so dedicated to my whole clean-eating lifestyle that I couldn’t….hahahaha. No, seriously, I had some expensive organic turkey mince sitting in the fridge which I had to use that day, or it had to be thrown out. My husband is a massive tight-arse and I really hate waste. We make a good team.
So long story short, everything was chucked in the magic pot, substitutions were made depending on what we had on hand, and the result was this delicious Turkey and Sweet Potato Chilli. It was so good, EVERYONE at the table had seconds, including the kids! I was skeptical, given everyone had just spent a solid amount of time in the great outdoors doing hard labor, and therefore anything would taste good 🙂 So I made it again….and again. We now have a freezer full, and everyone still loves it. Win!
Give it go, and see what you think. I have included the instructions for the Turkey and Sweet Potato Chilli using an Instant-Pot (if you don’t have one of these magical pots then get one asap), but if you don’t have one, you can still make it on the stove top, it will just need to simmer away for about an hour (see notes in recipe).
And if you need some more Instant Pot recipes, then check out these lovelies:
- Instant Pot Potato Soup with Cheddar and Leek
- Clove and Cranberry Apple Sauce in the Instant Pot
- Super Moist Pressure Cooker Whole Chicken
Lightened up and laden with veggies, this Turkey and Sweet Potato Chilli is ready in 30 minutes from start to finish. It is easy, comforting and kid friendly.
- 1 medium brown onion, diced
- 3 cloves garlic, minced
- 1 lb organic turkey minced
- 1 can (14.5oz ) diced tomatoes
- 1 can (14.5oz ) tomato sauce
- 1 can (14.5oz ) chick peas (garbanzo beans), drained
- 1 medium red bell pepper, chopped into rough 1cm squares
- 1 medium sweet potato, peeled and chopped into rough 1cm squares
- 1 cup vegetable stock
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chilli powder (more or less depending on taste. I find 1/2 tsp is good for kids)
- salt and pepper to taste
- cooked brown rice, chilli flakes, diced avocado, sour cream, grated monterey jack cheese and cilantro to serve
Set the Instant Pot (or alternative pressure cooker) to sauté. Add oil, and once hot add in the onions and sauté for about 3 mins. Add in the garlic and sauté for a further 1min. Add in the turkey mince and cook until browned.
Once turkey has browned, add in the diced tomatoes, tomato sauce, garbanzo beans, 1/2 of the chopped red bell peppers, chopped sweet potatoes, vegetable stock, cumin, paprika and chill powder. Salt and pepper to taste and mix everything well.
Seal the vent. Set to High pressure for 9 mins. Once 9 mins is finished, Quick Release and open lid. Add in the rest of the red bell pepper and stir to combine.
Serve over some cooked brown rice. Add a dollop of sour cream, some diced avocado, grated cheese, chopped cilantro and more chilli flakes to serve.
Freezes well, just pop in a freezer friendly container without the rice and toppings.
If your child doesn't like raw/crispy vegetables, then add in all of the red bell pepper at step two.