Turkey Chili with Yams & Black Beans

There’s something about a big pot of chili simmering on the stove that just feels like home. It’s warm, comforting, and packed with flavor—everything you want in a meal, especially as the days grow shorter and the air turns crisp. But today, we’re not talking about just any chili. We’re diving into a recipe that’s a little unexpected, a little wholesome, and a whole lot delicious: Turkey Chili with Yams and Black Beans. This dish is a Farmgirl Gourmet favorite, and once you try it, I think it’ll become a staple in your kitchen too.

Cozy Up with Turkey Chili with Yams and Black Beans

Why This Turkey Chili Stands Out

Let’s be honest—chili is one of those dishes that everyone seems to have an opinion about. Beans or no beans? Ground beef or turkey? Spicy or mild? At Farmgirl Gourmet, we believe in keeping things fresh, approachable, and full of flavor. This turkey chili recipe is a twist on the classic, with the addition of sweet yams and hearty black beans. It’s a lighter take on traditional chili, but don’t let that fool you—it’s still deeply satisfying and packed with bold, savory flavors.

Here’s why this recipe is a winner:

• Lean and Nutritious: Ground turkey is a fantastic alternative to beef, offering a lighter option without sacrificing flavor.
• Sweet and Savory: The yams add a natural sweetness that balances the smoky spices and savory turkey.
• Hearty and Filling: Black beans bring protein and fiber, making this chili a complete meal in one pot.
• Perfect for Meal Prep: This chili tastes even better the next day, so it’s ideal for lunches or quick dinners throughout the week.

Ingredients You’ll Need

One of the things I love most about this recipe is how simple and flexible it is. You probably have most of these ingredients in your pantry already. Here’s what you’ll need:

• Ground turkey: About 1 pound. You can use lean or regular, depending on your preference.
• Yams: 2 medium-sized yams, peeled and diced into bite-sized chunks. (Fun fact: Yams and sweet potatoes are often used interchangeably, but true yams have a slightly firmer texture and less sweetness.)
• Black beans: 1 can (15 ounces), drained and rinsed. You can also use dried beans if you prefer—just be sure to cook them first.
• Diced tomatoes: 1 can (15 ounces) of fire-roasted tomatoes add a smoky depth, but regular diced tomatoes work too.
• Onion: 1 medium onion, diced. Yellow or white onions are perfect here.
• Garlic: 3-4 cloves, minced. Because, well, garlic makes everything better.
• Chicken or vegetable broth: 2 cups. This helps create a rich, flavorful base.
• Chili spices: 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper (adjust to your spice tolerance).
• Olive oil: For sautéing.
• Salt and pepper: To taste.
• Optional toppings: Shredded cheese, sour cream, avocado, cilantro, or a squeeze of lime juice for serving.

Step-by-Step Instructions

Now that you’ve got your ingredients ready, let’s get cooking! This recipe comes together in one pot, making cleanup a breeze. Here’s how to make it:

Step 1: Sauté the Aromatics

Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil, then toss in the diced onion. Sauté for about 5 minutes, until the onion is soft and translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

Step 2: Brown the Turkey

Push the onions and garlic to one side of the pot and add the ground turkey. Break it up with a wooden spoon and cook until it’s no longer pink, about 5-7 minutes. Season with a pinch of salt and pepper as it cooks.

Step 3: Add the Spices

Once the turkey is cooked through, sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper. Stir everything together so the spices coat the turkey and onions evenly. Let the spices toast for a minute or two—this helps release their flavors.

Step 4: Toss in the Yams and Beans

Add the diced yams and black beans to the pot. Stir to combine everything, letting the yams get coated in that delicious spice mixture.

Step 5: Pour in the Tomatoes and Broth

Add the can of diced tomatoes (with their juices) and the chicken or vegetable broth. Give everything a good stir, then bring the chili to a gentle simmer.

Step 6: Simmer Until Thick and Flavorful

Reduce the heat to low and let the chili simmer, uncovered, for about 30-40 minutes. Stir occasionally to prevent sticking. The yams should be tender but not mushy, and the chili will thicken as it cooks.

Step 7: Taste and Adjust

Before serving, taste the chili and adjust the seasoning as needed. Add more salt, pepper, or a pinch of cayenne if you like it spicier.

Step 8: Serve and Enjoy

Ladle the chili into bowls and top with your favorite garnishes. A dollop of sour cream, a sprinkle of shredded cheese, or a handful of fresh cilantro all work beautifully. Don’t forget a wedge of lime for a bright, zesty finish!

Tips for the Best Turkey Chili

• Roast the yams first: For an extra layer of flavor, toss the diced yams with a little olive oil, salt, and pepper, then roast them in the oven at 400°F (200°C) for 20 minutes before adding them to the chili.
• Make it ahead: Like most chili recipes, this one tastes even better the next day. The flavors have time to meld, making it perfect for meal prep.
• Freeze it: This chili freezes beautifully. Store it in airtight containers or freezer bags for up to 3 months. Just thaw and reheat when you’re ready to enjoy.
• Customize it: Feel free to add other veggies like bell peppers, corn, or zucchini. You can also swap the black beans for kidney beans or pinto beans.

Why This Recipe Fits the Farmgirl Gourmet Lifestyle

At Farmgirl Gourmet, we’re all about creating meals that are wholesome, flavorful, and approachable. This turkey chili with yams and black beans is a perfect example of that philosophy. It’s made with simple, real ingredients, but the result is anything but ordinary. It’s the kind of dish that brings people together—whether it’s a cozy family dinner or a game-day gathering with friends.

Plus, it’s a great way to use seasonal ingredients. Yams are at their peak in the fall and winter, making this chili a natural choice for cooler weather. And because it’s so versatile, you can adapt it to suit your tastes or whatever you have on hand. That’s the beauty of farmgirl cooking—it’s all about making the most of what you’ve got.

Final Thoughts

This turkey chili with yams and black beans is more than just a recipe—it’s a bowl of comfort, a celebration of simple ingredients, and a reminder that good food doesn’t have to be complicated. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings or lazy weekends.

So, grab your favorite pot, roll up your sleeves, and let’s make some chili. I promise, once you taste this dish, you’ll understand why it’s a Farmgirl Gourmet favorite. Happy cooking, friends! And remember—life is better when it’s shared around the table.

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