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Easy Sweet Potato Apple Turkey Chili

Fall soup at its best! Easy sweet potato apple turkey chili ohsweetbasil.com

We live in Utah, but sometimes my heart still aches for the Pacific Northwest. There are things I love about both places and things I wish I could change. I love all of the fantastic food coming from both places, but Portland especially is just killing it on the food scene (It’s Oreg-gun, not Ore-gone). Cade and I had the opportunity to head out to Portland with Pacific Foods last week to get inspired and learn about how one brand is kind of killing it with real food that’s still convenient, and no I didn’t get paid to write this. I’m going to share our favorite moments from the trip and area that inspires us so much as well as this awesome, easy sweet potato apple turkey chili.

Fall soup at its best! Easy sweet potato apple turkey chili ohsweetbasil.com

So first thing first, the chili. But not just your normal chili, or is it soup? I don’t really know. Cade calls it chili because of the ground turkey so I’m down with that. I was cooking up some pretty darn fluffy sweet potato rolls that will be coming next month (Oh. My. Gosh. They are the best rolls ever, ever. And I’m a roll snob.) and I was left with one big sweet potato that was already baked to perfection, so I just had to use it. Pacific Foods is all about real food, organic, finding out where every last ingredient comes from and how it’s grown to make sure that everything is the best quality and reputation, which is awesome, but my favorite part about them is actually the taste.

Fall soup at its best! Easy sweet potato apple turkey chili ohsweetbasil.com

Their products taste like your mom made them. Unless she’s the worst cook, pretend she isn’t. But anyway, I like that one good product can make your food better without needing to be the best chef or whatever so I decided to bust out a little sweet potato apple turkey chili with stock and just see what would happen. And it was awesome. Just start with cooking your turkey and sauteing your goods like Zucchini and such in a big post and meanwhile puree your sweet potatoes and broth until smooth. Then dump it all together with a little milk and seasoning and BAM! fall soup.

Are Yams and Sweet Potatoes the Same?

There are several varieties of sweet potatoes.

They can be white, yellow, orange or purple.

Sweet potatoes and yams are the same thing.

Are Sweet Potatoes Healthier Than White Potatoes?

White potatoes are lower in fat and sugar, but sweet potatoes have fewer carbs and calories.

Sweet potatoes contain more vitamin A and vitamin C.

Sweet potatoes contain 400% of your daily requirement of vitamin A.

White potatoes contain more protein and fiber.

Looking for more soup recipes?

Easy Sweet Potato Apple Turkey Chili

Fall soup at its best! Easy sweet potato apple turkey chili ohsweetbasil.com

Easy Sweet Potato Apple Turkey Chili

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings

Ingredients

  • 1 large sweet potato baked then peeled (about 400 for 45 minutes)
  • 3 Cups Pacific FoodsChicken or Vegetable Broth
  • 1 tablespoon olive oil or butter
  • 1 large carrot chopped
  • 1 zucchini chopped
  • 1/2 red bell pepper chopped
  • 1/2 yellow bell pepper chopped
  • 1/2 pound lean ground turkey
  • 1 Large apple peeled and chopped
  • 1 Cup SKim Milk
  • 1/4 teaspoon pumpkin pie spice
  • salt to taste

Instructions

  • In a blender, combine the broth and sweet potato, puree until smooth.
  • Set aside.
  • Heat a large pot over medium heat and melt the butter.
  • Add the carrots, peppers, and zucchini and saute until tender, about 5 minutes.
  • Add the ground turkey and apple and cook through, about 5-8 more minutes.
  • Once everything is cooked through and tender, add the puree and milk to the pot, stirring gently to lift any browned bits from the bottom.
  • Add the spices and turn down to simmer.
  • You can simmer very low all day or just for 30 minutes prior to serving.
  • See note about seasoning.

Notes

Salt is very important as the sweet potato needs seasoning. Make sure you don't add it until the end though as you'll want to taste the broth first and then if it isn't flavorful enough chances are you've skimped on the salt.
Nutrition Facts
Easy Sweet Potato Apple Turkey Chili
Amount Per Serving (1 g)
Calories 152
% Daily Value*
Cholesterol 28.8mg10%
Carbohydrates 16.5g6%
Fiber 2.8g12%
Sugar 8.9g10%
Protein 9.8g20%
* Percent Daily Values are based on a 2000 calorie diet.

pacific-ohsweetbasil.com.jpg

I think Pacific Foods would totally approve too as all of these veggies are from our local farmers market which is totally their style. Pacific brought us out and showed us all over Pacific’s farms. They are so clean!!! I’ve been to quite a few farm s now and I’m getting pretty good at recognizing who not only is trying to bring you the best quality but who also believes in what they are doing which in my opinion makes for a better product. Pacific was awesome. We love that they care for their animals with love. Their employees aren’t even allowed to yell or speak negatively to them because it can make the animals feel stressed out or unhappy (obviously) and that’s never a good thing.

tilt

They are always working hard to figure out how to bring you the best organic quality and have it taste as much like the source as possible. Like, chicken broth should taste like chicken broth and not watered down broth. AND, they love getting inspired by flavors around them so we got to venture out to the farmers market with Ivy from Better From Scratch, who is amazing and we loved her, and learn about how Portland’s food scene heavily is inspired by the market. It allows local restaurants to use local ingredients that are fresh and amazing. Loooooove that. You don’t have to become a vegan, gluten free, chemical free etc person, but we can all think more about where our food is coming from and how to feed our bodies good things that will help us live longer, healthier, and happier lives. That’s what real food does. And let’s be honest, not everyone has time for made from scratch sauces, broths and more, but that’s why Cade and I are so thrilled to have found Pacific. Ok, so I didn’t make that cream of mushroom soup, but I can read the label and I know it’s a great product so I finally have a convenience product without all of the junk! BOOM!

tilt pie

Oh, and ps, we ate a lot there too. Do you follow me on instagram (@ohsweetbasil)? Our favorite stop on the trip was to Tilt which is a crazy awesome spot in Portland. The burger was perfect, salad with delicious and I’ve had plenty of craptastic salads, and the fries and tots with that Tilt sauce were like the best things ever, well except for the pie. OHHHHHH the pie! We can’t get marionberries in Utah so I couldn’t wait to get my grubby little hands on some and this pie crust was the best I’d ever had so I almost forgot about the berries themselves!! It’s a must try, as is bee local honey (they keep their bees on hotel roofs! awesome!), and Pearl Bakery (try the gibassier)  Now we just need to find a way back to Portland so we can really tour the city for a week and most of all, eat our way through it!

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

64 comments

  • Love this! Instead of using pumpkin spice I used 1/2 tsp ground ginger and 1 tsp sage. It was so good!

    • Reply
    • I bet that was so good!

      • Reply
  • I made the soup and it’s delicious. I’ve made it a few times and made some modifications. I use 1 pound of turkey and 4 cups of chicken stock( may up the veggies too!) For spices i use black pepper to taste, a quarter teaspoon of cinnamon, a dash of sage, and an eighth to a quarter of a teaspoon of chili powder ( I think this week goes well with a dash of spicy). I also usually add a half of a yellow onion to the vegetables. also regarding the milk, I put it in at the end and let it simmer for an additional five minutes. It’s usually not recommended to put milk in heat for long periods of time as it can curdle. Hope people enjoy my Modifications! Thanks for the recipe.

    • Reply
    • Thank you for such a great comment! I love when readers leave tips or ideas for each other. xoxo!

      • Reply
  • Just made this for dinner with my fiance. We substituted coconut milk for the milk as well as adding some spinach at the end and it was delicious! We will definitely be reprising this one. Thanks!

    • Reply
    • Mollie, I am loving your coconut milk substitution. Cannot wait to do that myself!

      • Reply
  • This recipe has fabulous flavours! Yummy!! I added chip peas, drained & rinsed, as well as cauliflower .. This is a keeper for sure!! Thank you

    • Reply
    • Judi, I love your additions!! What a great idea!

      • Reply
  • I made this in a hurry last night, curious how it would be welcomed because there wasn’t much seasoning and lots of veggies. Every one loved it,i think the sweet potato was genious:) great recipe! Thank you

    • Reply
    • Jennifer, I’m so glad! Yes, it’s a very simply seasoned dish, but words really well.

      • Reply
  • What type of bean would you suggest to make it more of a chili? (Chili cook=off coming up later this month. Your recipe looks amazing!

    • Reply
    • There’s actually a can of beans called “chili beans”. They can be tricky to find but they would be perfect in this. (It’s not a can of chili but actual beans)

      • Reply
  • What kind(s) of apples would you recommend?

    • Reply
    • We love to use gala, pink or even a honeycrisp

      • Reply
  • I pinned this recipe a while ago because it looks fantastic for me! Had a quick question though: do you think it would be a big deal or make a big difference if I use leftover Thanksgiving turkey instead of actually cooking ground turkey just for the chili? I suppose I could call it a stew or just a soup then?

    • Reply
    • ohhhhh, I love that idea!!! I wish we hadn’t just finished off our turkey!

      • Reply
  • I made this soup for dinner last night. I didn’t change too much, just used 1 red bell pepper instead of two different ones. I also added about 4 cups of chicken stock, 1 pound turkey, & coconut milk (to make it paleo). My husband and I loved it. I think next time I’ll add a little fresh sage if I have it on hand. Thanks for the tasty recipe! It’s a keeper!

    • Reply
    • mmmm, sage would be awesome in it!

      • Reply
  • Hi! This chili looks amazing. Do you think I could use almond milk?

    • Reply
    • Absolutely! We use almond or coconut milk often!

      • Reply
  • This sounds delicious. I do most of my vegetable shopping at the farmers’ market, and as I live in the northeast, zucchini is a summer squash and pretty much gone for the season. Can you recommend something to substitute for it? I’m afraid the winter squashes would blend too much with the sweet potato, missing the additional flavor/texture element.

    • Reply
    • Hi Ann,
      What a bummer, I actually freeze zucchini so next year try cubing or shredding it and then freezing. You could actually mix it up completely and add small, cubed golden potatoes or white sweet potatoes which would be lovely in it!

      • Reply
  • This sounds delicious! Perfect way to use my freshly picked apples from the orchard, can’t wait to try it. I shared it on my blog as a great way to celebrate fall.

    • Reply
    • Thanks Aly!

      • Reply
  • Hi, thanks so much for posting this recipe, I can’t wait to try it! How long would you recommend baking the sweet potato for?

    Thanks!

    • Reply
    • Hi June, I do 400 for about 45 minutes, but I start checking it at 30 depending on size.

      • Reply
      • thank you! And sorry, I just noticed that you had it on the instructions.

      • Oh, no I added it thanks to your comment. Now everyone else will know too! thanks!

  • This looks amazing. Do you think I could sub coconut milk for skim?

    • Reply
    • Oops. Didn’t see the comment below. Sorry! Will definitely be trying this!

      • Reply
      • Haha, no worries. Cannot wait to hear how it goes with coconut milk

  • Looks amazing!! A few food allergies in our house, do you think it would still be ok without the milk? Or would you recommend subbing (coconut/almond/rice milk)?

    • Reply
    • Oh absolutely! I love using coconut milk in our soups!

      • Reply
  • Making this tonight! Looks so delicious!! Question: what’s the purpose of baking the potatoe with the skin on and peeling it after? Could you Peel it first?

    • Reply
    • It keeps all of the sugars and starches in the potato so it has more of a full creamy flavor. I think it ends up more dry and not as flavorful otherwise, but hey you could like it better so give it a try!

      • Reply
  • Oh, Carrian! This is MY kind of chili!!!! I can’t imagine anything tastier on a cold, windy fall day!

    • Reply
    • Yay!! Wish we could sit down together with it!

      • Reply
  • Love this post, recipe, brand, and Portland. I live here, and it is super spoiling goodness. I get what you mean :).

    • Oh, you’re so lucky! Miss it back home!

      • Reply
  • I love Pacific Foods and wish I could have made it on that trip… it sounded like it was going to be a great one! Glad it was!
    Love this recipe you made! Looks so comforting!

    • Reply
    • It would have been so fun to see you. It’s bee soooo long!

      • Reply
  • My family would love this! Adding it to the must-try list!

    • Reply
    • Thanks Lori! Hope you like it!

      • Reply
  • Great products and an even greater recipe. Like Fall in a bowl. Looks like a fabulous tour of the place too. I strongly agree with never using negativity with animals. We have a horse and I notice a huge difference in her behaviour to some at the barn whose owners are not on the same wavelength. Makes such a difference in their lives.

    • Reply
    • Absolutely! They need respect as well!

      • Reply
  • Oh I can just about taste the good just looking at it! Great flavor combo.

    • Reply
    • Thanks Diane!

      • Reply
  • I love the mix of sweet and savory in this chili…perfect for fall! And yep, Pacific Foods products are always great.

    • Reply
    • Thanks Dara. And coming from you, the soup/stew/chili queen I’m flattered. I love your soups!

      • Reply
  • I’ve got a giant sweet potato hanging out in my fridge *right* now. Thanks for the inspiration, this is happening tonight! We love Pacific Foods too – such good food.

    • Reply
    • Yay! I hope you love it!

      • Reply
  • This looks delicious! Can’t wait to try it out with my family!

    • Reply
    • Thanks so much Courtney!

      • Reply
  • Talk about comfort in a bowl. Yum!!

    • Reply
    • All I need is a good book and heavy blanket with that soup 😉

      • Reply
  • What a tasty fall soup!

    • Reply
    • Thanks so much, Kevin!

      • Reply
  • Wow does this look delicious! I love different takes on chili (to be honest, I’m not that big a fan of the conventional ‘chili’) and this is calling my name!

    • Reply
    • Same here actually. I rarely make a classic chili.

      • Reply
  • This looks great! When you say simmer all day, do you mean crockpot? Do you think it could be modified for a crockpot?

    • Reply
    • You can simmer it all day in a large soup pot on low or you could cook it on low in the crock but it’s temp will get higher than the stove so watch it carefully .

      • Reply
  • Perfect fall comfort food! Love the flavor combination.

    • Reply
  • I love Pacific Foods products. Looks like a great trip and this soup is amazing!

    • Reply
    • Aren’t they the best?!

      • Reply

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