This hearty chili swaps the usual kidney beans for cubed sweet potatoes, which means you get that same satisfying, stick-to-your-ribs texture without any legumes getting in the way. Ground turkey keeps things lean while still soaking up a bold spice blend of smoked paprika, cumin, chili powder, and oregano — the kind of depth that makes a bowl feel like serious comfort food. A full 28 ounces of crushed tomatoes and a splash of chicken broth bring everything together into a rich, saucy base that simmers low and slow until the sweet potatoes are melt-in-your-mouth tender. The finishing squeeze of fresh lime juice is a small move that makes a big difference, cutting through the smokiness and brightening the whole pot. Topped with sliced avocado and a handful of cilantro, each bowl looks as good as it tastes. It makes four generous servings, so it's just as practical for a weeknight dinner as it is for meal prepping lunches that actually hold up in the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
