Turkey Sweet Potato Chili

This is a recipe I adapted from a recipe from Mountain Mama Cooks Blog. I cooked this for a friend that was avoiding nightshades so I played around with a chili idea and omitted chili powder (replaced it with turmeric and cumin) and tomatoes (added apple cider vinegar at the end to give it a touch of acid).

I know, I know…how dare I call it a chili but it was mighty tasty so I’m rollin’ with it!

Oh, and serve it with tortilla chips!


serves 4-6



  • 1 1/2 tablespoons olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1/2 cup)
  • 3 cloves garlic, minced
  • 3/4 pound ground turkey
  • 2 medium sweet potatoes, peeled and diced (about 2 medium)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 32 oz chicken or vegetable stock (or water)
  • 15 oz can black beans, drained and rinsed
  • 15 oz can corn, drained and rinsed
  • 1/4 cup unfiltered apple cider vinegar (I love Brags brand)
  • sea salt and fresh black pepper


  1. In a large pot, heat olive oil over medium heat. Add onions and celery along with a pinch of salt. Saute onions and celery for about 5 minutes until translucent and soft.
  2. Add ground turkey and cook while stirring until turkey is no longer pink.
  3. Add the peeled sweet potatoes along with all the dried spices and cook for 3-4 minutes, stirring occasionally.
  4. Add the stock, beans and corn. Bring to a simmer, cover and cook for 15 minutes or until sweet potatoes are soft.
  5. Stir in apple cider vinegar and season with salt and pepper.
  6. If desired, serve with sour cream, shredded cheese, avocado, fresh cilantro, tortilla chips and lime wedges.