Idaho Potato Turkey Chili with Cilantro and Yogurt Topping
A hearty, protein-packed chili featuring tender Idaho potato cubes, lean ground turkey, and kidney beans in a robust tomato-chili base. The addition of fresh cilantro brightens the dish, while cool yogurt and sour cream toppings provide creamy contrast to the warming spices. Perfect for weeknight dinners or meal prep, this lighter take on classic chili delivers comfort food satisfaction with better-for-you ingredients. The potatoes add substance and make it more filling than traditional versions.
Ingredients
- 1 pound Idaho Potatoes, peeled and cut into 1/2-inch cubessweet potatoes1:1vegetarian
adds natural sweetness
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, diced
- 1 large clove garlic, minced
- 8 ounces ground turkey
- 2 tablespoons chili powder
- 1 28-ounce can whole tomatoes with juices
- 1 16-ounce can red kidney beans, drained and rinsed
- ½ teaspoon salt
- ¼ cup fresh cilantro, chopped
- ¼ cup non-fat yogurtGreek yogurt1:1protein
thicker consistency
- 2 tablespoons low-fat sour cream
- ¼ cup scallions or tomato, sliced or chopped
Instructions
- 1
Heat oil in 3-quart saucepan over medium-high heat
- 2
Add onions, green pepper and garlic, cook for 5 minutes stirring occasionally until softened
- 3
Add ground turkey and cook for 5 to 6 minutes, breaking up with back of spoon until no longer pink
- 4
Stir in chili powder and cook for 1 minute
- 5
Add canned tomatoes, 1 cup water, potatoes, kidney beans and salt
- 6
Bring mixture to boil, then reduce heat and simmer covered for about 30 minutes, stirring occasionally
- 7
Remove from heat and stir in chopped cilantro
- 8
Serve topped with yogurt/sour cream mixture and sliced scallions or chopped tomato
Tips
Cut potatoes into uniform 1/2-inch cubes so they cook evenly and don't fall apart during simmering.
Mix the yogurt and sour cream together before serving for a smooth, creamy topping.
Let chili rest for 10 minutes after cooking to allow flavors to meld and thicken slightly.
Good to Know
Refrigerate for up to 4 days in airtight container. Freezes for up to 3 months.
Can be made 1-2 days ahead. Flavors improve overnight. Reheat gently on stovetop.
Serve hot with cornbread, crusty bread, or over rice. Garnish with extra cilantro.
Common Mistakes
Don't skip browning the turkey completely to avoid gray, unappetizing meat.
Add chili powder to hot oil for 1 minute to bloom spices and prevent bitter taste.
Substitutions
FAQ
Can I make this vegetarian?
Yes, omit the turkey and add extra beans or diced mushrooms for protein and texture.
How long does this keep in the refrigerator?
Store covered for up to 4 days. The flavors actually improve after a day.
Can I freeze leftover chili?
Yes, freeze for up to 3 months. Thaw overnight and reheat gently on stovetop.