Turkey Chili served on Sweet Potato

By Sandra B – Toronto, ON
Turkey Chili served on Sweet Potato
  • Prep Time: 90
  • Total Time: 120
  • Servings: 4

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About this Recipe

This recipe uses minced turkey instead of beef. It has lots of spices, which are said to be packed with high antioxidant value. The chili is served in a baked sweet potato and garnished with finely chopped kale salad for more fiber and nutrients.
It's tasty too!


2 lbs Maple Leaf Prime® Extra Lean Minced Turkey
1 can can crushed tomatoes (28 oz.)
1 can rinsed and drained red kidney beans (540 ml.)
1 can tomato paste (5.5 oz.)
2 large red onions, coarsely chopped
1 large green pepper, coarsely chopped
1 large red pepper, coarsely chopped
1 zucchini, well chopped (optional)
6 cloves fresh garlic, crushed.
5 tbsp extra virgin olive oil
6 tbsp chili powder
2 tbsp whole fennel seeds
1 tbsp dried oregano
.5 tsp dried thyme
2 cups well chopped black tuscan kale
.5 lemon, juiced, for the kale
1 tbsp extra virgin olive oil, for the kale
1 clove garlic, crushed, for the kale
4 trimmed sweet potatoes, baked until they are soft. Skins left on.
4 pieces of sharp cheddar or smoked cheddar (either chunks or about 40 g. grated per person)


In a large frying pan or dutch oven, heat the olive oil to hot. Add the chopped onion and stir.
When the onions start getting soft, add half the crushed garlic cloves and stir to mix well and flavor the oil. Remove the onions and garlic - place in a separate bowl.
Add a quarter of the minced turkey to the oil, breaking it up into smaller chunks. Brown each batch on both sides.
Place each batch of browned turkey into the bowl with the onions, in reserve.
Keep doing this until all the turkey is browned.
Add extra oil if needed and add the fennel seeds into the hot oil for a minute. Then add all the browned turkey and onion mixture into the pan.
Add all the spices: The rest of the crushed garlic, the chili powder, thyme, oregano, salt and pepper. Stir into the turkey mixture well. Then add the tomato paste, stir again and cook for about 5 - 7 minutes on medium heat, covered.
Turn up the heat and add the chopped peppers and zucchini, mix and cook for about 5 -7 minutes.
Add the crushed tomato pulp and liquid to the mixture.
Add the kidney beans to the mixture and stir well. Cover and bring to a simmer. Reduce heat to minimum and cook for about an hour, or longer if you wish, taking care to stir from time to time to prevent burning.
Remove the chili mixture, taste, add more seasonings if needed. Cool and let the chili stand overnight in the fridge for best flavor. Reheat when ready to serve.
Note: The chili can be served in bowls and eaten by itself right away if you're short on time. This recipe makes enough for several meals in addition to the servings below.

For serving per this recipe:
Mix the lemon juice, olive oil, garlic, salt and pepper together. Toss the kale in the dressing.
Slice each baked sweet potato lengthwise down the center and open like an envelope.
Place hot or reheated chili mixture into the space in the middle of each potato - about 3-5 heaping tablespoons per potato.
Place or sprinkle the cheese into/over the center of the hot mixture.
Sprinkle the dressed kale over top of each hot chili potato. Garnish with vegetables or fruit.
Serve immediately.


This dish is high in lean protein, vegetable fiber and vitamins. It's packed with slow cooked nutritious vegetables including sweet potatoes - which some sources refer to as being excellent for sustained energy.

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