Turkey Chili Sweet Potato Fries

Servings 4


  • 2 large sweet potatoes—peeled and cut into fries soaked in water for 30 minutes and pat dry
  • 2 tablespoons olive oil plus more for coating
  • Salt and pepper
  • 2 cloves garlic finely chopped
  • 1 small yellow onion peeled and chopped
  • 1 to 2 red or yellow bell peppers chopped
  • 1 pound ground chicken or turkey
  • 1½  tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • One 15-ounce can diced tomatoes with juice
  • 1 cup water or chicken broth


  1. Preheat the oven to 425 degrees. On a parchment-lined baking sheet, toss the sweet potatoes with oil to coat; season with salt and pepper. Bake until crispy, turning once, about 25 minutes total.
  2. In a medium pot, heat the oil over medium heat. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium high and stir in the chicken; cook until cooked through, about 4 minutes.
  3. Add the chili powder, cumin, oregano, cocoa powder and salt to the pot; stir to coat. Add the tomatoes and water; bring to a boil. Reduce the heat to low; simmer, covered, for 15 minutes. To serve, arrange the sweet potato fries on 4 plates and top with the chili.