Lightened up with ground turkey and laden with lots of veggies, this Instant Pot Turkey and Sweet Potato Chili is bright and robust and ready in just 30 minutes. It is easy, comforting, full of simple healthy ingredients, and also kid-friendly in terms of spiciness. Feel free to add some more spice if you like a kick in your chili. Leftovers reheat well for packed lunchboxes, and it is also freezer-friendly, which makes it the perfect meal-prepping dish.
There is nothing better than an easy recipe that the kids gobble up without complaint. This Turkey Chili is one of those meals, and as well as my Lightened-Up Sundried Tomato and Salmon Alfredo Pasta Bake it is on regular rotation in this house.
Instant Pot Turkey and Sweet Potato Chili
Let me start by saying that this Instant Pot Turkey and Sweet Potato Chili is not, in any sense of the word, traditional.
I apologize to those purists that enjoy their traditional hot and spicy chili, you will not find what you are looking for here.
Instead, you will find a lightened up, veggie and chickpeas laden instant pot chili alternative. It is bright and robust, and using the Instant-Pot means it will take a grand total of 30 minutes to make from start to finish!
Plus it is made with pantry staples and ingredients you will likely already have on hand in the fridge which is a huge bonus!
You will need:
- olive oil: or other cooking oil of choice
- onion: I use brown onion, but you could get away with using a red onion
- garlic: fresh is best, but pre-prepared will work just fine. I would not recommend garlic powder as you won't get the depth of flavor needed. We use 4 in this recipe, but feel free to add an extra garlic clove or two if you are a garlic fan
- ground turkey (turkey mince): you could also use ground chicken, pork, beef or ground meat of choice in a pinch with no hassle
- diced tomatoes: I use canned tomatoes, but you could use chopped fresh tomatoes
- tomato sauce or passata: if you only have tomato paste simply use a heaping tablespoon in place of the tomato sauce
- canned chickpeas (garbanzo beans): you can sub in kidney beans, black beans, cannellini beans, or pinto beans if that's what you have on hand
- red bell peppers: you could also use yellow bell peppers or orange bell peppers if that is what you have. A green pepper can be used in a pinch, but they have a slightly more bitter taste, so I would not recommend them
- sweet potato
- vegetable stock or vegetable broth: you can also use chicken broth if preferred
- ground cumin
- ground paprika
- ground chili powder: you can use more or less depending on taste. I find ½ teaspoon is good if serving this up to kids or non-spicy lovers. If you are a lover of spice you might want to add some fresh chili. You can also try adding some chipotle chiles for a bit of a change in flavor.
Can I Double This Recipe?
This is a great recipe to double.
I usually make a double batch and serve one for dinner and freeze the other for a day when I know I will be super busy.
To double the recipe simply:
- double the ingredients;
- follow the rest of the instructions as they are written;
- add one more minute to the cooking time.
And yes it freezes well too. Simply follow the instructions for cooking the turkey chili and then pop it in an airtight container or a Ziploc bag and into the freezer for around 2-3 months.
Pull it out of the freezer the night before (or morning of) the day you would like to eat it to allow it to thaw completely and re-heat on the stovetop.
How To Make On The Stovetop or Crock Pot
I have included the instructions for making this sweet potato chili using an Instant-Pot, on the stovetop, or in a crock pot in the recipe card for your convenience.
The end result is the same so don't worry about that. The instant pot method is just preferred simply because it is a lot quicker.
On the stovetop simply bring everything to a gentle simmer in a large pot or large dutch oven over medium heat and allow to simmer for about one hour.
In the crock pot simply sauté the onion, garlic, and turkey mince before adding the rest of the ingredients and cooking on high for 3-4 hours, or on low for 6-8 hours.
There are lots of options for serving up this turkey chili. Use your favorite chili toppings to make it work for you and your family.
I like to change it up from time to time and these all work great:
- with long grain, brown or wild rice;
- over riced cauliflower or riced broccoli;
- with some tortilla chips;
- with sour cream, chopped cilantro, a sprinkling of finely chopped red onion, a squeeze of lime juice, and some tortillas.
If you like spice then add some more chili flakes, chili powder, or hot sauce. I always add some extra spice to mine and leave it out for the kids.
This chili heats well the next day, which makes it perfect for lunchboxes and meal prepping.
Leftovers should be allowed to come to room temperature before being transferred to a fridge or freezer-friendly container.
It can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months.
Freeze without the chili toppings.
TIP: Allow to come completely to room temperature before storing.
More Instant Pot Recipes?
Well of course you do, once you start using it there is no going back! I can help you with that:
- Instant Pot Lasagna Soup
- Cheesy Broccoli Cauliflower Soup (Instant Pot and Stove Top Instructions)
- Garlic and Herb Cauliflower Mash in The Slow Cooker or Instant Pot
- Super Moist Whole Chicken In The Instant Pot
- 13 Healthy Homemade Soup Recipes Made In The Instant Pot
- Or if you are looking for a completely different style of Chili then why not try this Over The Top Chili from Cook What You Love.
If you don't have an instant pot or another pressure cooker then go on ahead and grab one for yourself. They free up so much time and make busy weekdays so much more manageable.
Frequently Asked Questions
Yes. Follow the instructions in the recipe card for these options.
This turkey and sweet potato chili is a great meal prep option. It can be made ahead of time and stored in the fridge for around 3 days, or it can be frozen and simply thawed and reheated when needed.
I hope you loved this sweet potato chili recipe as much as we do. Be sure to leave a star rating on the recipe card or leave a comment.
Turkey and Sweet Potato Chili in the Instant Pot
- 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 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chilli powder (more or less depending on taste. I find ½ teaspoon is good for kids)
- salt and pepper to taste
- cooked brown rice or riced cauliflower, 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, ½ 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 or riced cauliflower for low-carb. Add a dollop of sour cream, some diced avocado, grated cheese, chopped cilantro and more chilli flakes to serve.
Stove Top Directions
- Complete step one and two (above) in a large saucepan. Once you get to step 3 simmer for about 30 minutes before continuing with the directions as above.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.