Chipotle turkey chili with cucumber-sumac salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Chipotle turkey chili with cucumber-sumac salad

Paleo, Soy-Free, Gluten-Free, Dairy-Free, Carb-Conscious, Lean & Clean, Diabetes-Friendly, Mediterranean

2 Servings, 480 Calories/Serving

30 – 45 Minutes

Cook up some contest-worthy chili with our signature spice blend, ground turkey, and sweet potato for a paleo, clean-eating champion of a dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground turkey
  • 1 or 2 organic shallots
  • 1 organic sweet potato
  • Sun Basket smoky chili spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
  • 1 teaspoon chipotle chile powder (optional)
  • Sun Basket chili base (diced tomatoes - tomato paste - garlic)
  • 1 organic cucumber
  • 4 or 5 sprigs organic fresh cilantro
  • 1 teaspoon sumac

Chef's Tip

To get dinner on the table even faster, start cooking the chili (Step 2) after preparing the ground turkey and shallots in Step 1. Prep the sweet potato while the turkey and shallots cook.

Make It Ahead
The chili (Steps 1 and 2) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chili, adding 1 to 2 tablespoons water as needed to loosen it, as you proceed with Step 3.

Nutrition per serving

Calories: 480, Protein: 34g (68% DV), Fiber: 7g (28% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 95mg (32% DV), Sodium: 200mg (8% DV), Carbohydrates: 29g (10% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the chili ingredients

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Scrub or peel the sweet potato. Cut the potato into ½-inch pieces


Cook the chili

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the smoky chili spice blend and as much chipotle chile powder as you like and cook until fragrant, about 1 minute.
Add the sweet potato, chili base, and 1½ cups [2½ cups] water and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sweet potato is tender, the turkey is cooked through, and the chili has thickened, 20 to 25 minutes. Remove from the heat and season to taste with salt and pepper.
When the chili is almost done, prepare the salad.


Make the salad

  • Peel the cucumber, if desired; cut the cucumber into ½-inch pieces.
  • Coarsely chop the cilantro; set aside half for garnish.
In a large bowl, toss together the cucumber, 1 tablespoon [2 TBL] oil, half the cilantro, and as much sumac as you like. Season to taste with salt and pepper.


Transfer the chili to individual bowls and garnish with the remaining cilantro. Serve the salad on the side.

Kids Can!

  • Measure the shallots.
  • Scrub the sweet potato.
  • Measure the water for the chili.
  • Measure the cucumber.
  • Assemble the salad.

“Flavorful, healthy, and easy for a quick dinner my whole family loves!” —Morgan W.

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