Skinny Stove Top Sweet Potato Chili

When I think of winter foods (yes I consider anything under 60 degrees winter…I grew up in Michigan, so don't judge me that I've become pathetic), chili is the first dish that comes to mind. There's something soothing & comforting about a big bowl of chili.  This particular recipe caught my eye for 2 reasons. #1. It's made stovetop & takes under an hour to make.  Most chili recipes require hours of cooking & aren't the most convenient to make during the work week. This was a perfect solution. #2. Sweet potato! How often does one have sweet potato in their chili? I never have but now I don't know that I will ever want chili without it!  I love that this is a skinny recipe as I am always on the look for recipes that don't taste like something "healthy."  Big thanks to Gina over at Skinny Taste. She really is a genius. I served this with my Corn Cake Bake & it was awesome.  We will definitely make this again!

Skinny Stove Top Sweet Potato Chili
Serves: 4-5
Cook time according to me: 40-45 mins
How difficult was this for me? Not bad at ALL!

20 oz. Lean ground turkey
1/2 cup onion, chopped
3 cloves garlic, crushed
10 oz. can Rotel mild tomatoes with green chillies
8 oz. can tomato sauce
3/4 cup water
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp paprika
1 medium sweet potato, peeled & diced into 1/2 inch cubes
Salt & pepper to taste
Sour cream to top


In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces & season with salt & cumin.

Once meat is cooked through, add in onion & garlic. Cook for 3 mins over medium heat.

Add can of Rotel tomatoes, sweet potatoes, tomato sauce, water, cumin, chili powder, paprika & salt.

Cover & simmer over medium-low heat until potatoes are soft & cooked through, about 25-30 mins stirring occasionally.

Once potatoes are soft, remove from heat & serve!

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