There’s something deeply comforting about a bowl of chili, especially when it’s this Sweet Potato Turkey Chili—a healthy twist on a hearty classic. I first tried this combo during a weeknight dinner experiment. I had leftover ground turkey, a lonely sweet potato, and just enough spices to make magic happen. What came out of the pot was wholesome, flavorful, and surprisingly satisfying. Packed with protein and fiber, it’s perfect for cozy nights, meal prep, or even game day. And the best part? It’s ready in under an hour.
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: avocado, cilantro, lime, shredded cheese
Instructions
- Heat olive oil in a large pot. Add onion and cook until soft.
- Stir in garlic and cook 1 minute. Add ground turkey, breaking it apart until browned.
- Add diced sweet potato and bell pepper. Cook 5 minutes.
- Stir in black beans, tomatoes, broth, and spices. Mix well.
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until sweet potatoes are tender and the chili thickens.
- Taste and adjust seasoning. Serve hot with toppings of choice.
Substitutions
- No ground turkey? Use shredded rotisserie chicken or lean ground beef.
- No black beans? Kidney beans or chickpeas work well too.
- Spice level? Add jalapeños or crushed red pepper for more heat.
- Vegan version? Replace turkey with lentils or plant-based meat and use vegetable broth.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
A heavy pot retains heat well and helps chili simmer evenly.
Storage
Refrigerator: Store in airtight containers for up to 5 days.
Freezer: Freeze in portions for up to 3 months.
Reheat: Thaw overnight and warm on stove or microwave until heated through.
Top Tips
- Cut sweet potatoes evenly for uniform cooking.
- Let the chili rest 5 minutes after cooking—it deepens the flavors.
- Make a double batch and freeze half for busy weeks.
- Use toppings to balance flavor—avocado for creaminess, lime for freshness.
FAQs
Can I make this in a slow cooker?
Yes! Brown the turkey first, then add all ingredients to the slow cooker. Cook on low for 6–7 hours or high for 3–4.
Is this recipe spicy?
It’s mild as written. You can add heat with jalapeños or cayenne pepper.
Can I add grains like quinoa?
Absolutely. Add ½ cup of uncooked quinoa with the broth for extra texture and protein.
How do I thicken the chili?
Simmer uncovered or mash some sweet potatoes into the broth for a naturally thick texture.