There’s nothing like a big bowl of chili to make dinner feel cozy, and this Turkey Sweet Potato Chili is the kind of comforting dish you’ll want to make again and again. It’s packed with lean ground turkey, tender sweet potatoes, hearty beans, and just the right amount of spice to keep things interesting.
When fall rolls around or you just need a bowl of something warm and satisfying, this is your go-to recipe. But honestly, I make this year-round because it’s just that good. It’s naturally gluten-free, great for leftovers, and loaded with good-for-you ingredients that still taste indulgent. Let’s get cooking!
A few years ago, I was looking for a chili recipe that was lighter than the beef-heavy versions I grew up with but still had that rich, hearty feel. I’d just started experimenting with sweet potatoes in savory dishes, and I knew I wanted to pair them with something lean and flavorful. That’s when I landed on ground turkey.
After a few trials (and a couple of too-spicy mishaps), I found the perfect balance: lean turkey, creamy chunks of sweet potato, fire-roasted tomatoes, and a cozy mix of spices. It quickly became a family favorite, and now it’s one of my go-to comfort meals that’s secretly healthy. Bonus: it freezes beautifully and tastes even better the next day.
Why You’ll Love This
1. It’s Cozy but Light.
Turkey Sweet Potato Chili gives you that warm, comforting chili feeling without being too heavy. Using ground turkey keeps the dish lean, and sweet potatoes add natural sweetness and richness without cream or sugar. It’s perfect if you’re craving something hearty but still want to eat clean.
2. Great for Meal Prep.
This chili tastes even better the next day, making it ideal for leftovers and weekly meal prep. One batch makes several servings, and it holds up wonderfully in the fridge or freezer. Reheat it for a quick lunch or an easy dinner when you don’t feel like cooking again.
3. One-Pot Wonder.
Everything cooks in a single pot, which means minimal cleanup. There’s no need to roast or boil anything separately. Just sauté, simmer, and enjoy. It’s perfect for weeknights or when you don’t want to spend your whole evening in the kitchen.
4. Kid-Approved and Customizable.
It’s flavorful without being too spicy, making it great for picky eaters or little ones. You can easily add more spice if you like it hot, or keep it mild for the whole family. Add toppings like shredded cheese, avocado, or a dollop of sour cream to make it even more fun.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisine Type: American, Healthy Comfort Food
Servings: 6
Estimated Cost: $12–15
Equipment Needed:
- Large Dutch oven or soup pot
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle (for serving)
- Airtight containers (for leftovers)
Ingredients
- 1 tablespoon olive oil – or use avocado oil
- 1 medium onion, diced – yellow or white
- 3 cloves garlic, minced – fresh is best for flavor
- 1 pound ground turkey – lean or extra lean
- 1 large sweet potato, peeled and diced (about 2 cups) – cut into ½-inch cubes
- 1 (15-ounce) can black beans, drained and rinsed – kidney beans also work
- 1 (15-ounce) can fire-roasted diced tomatoes – adds smoky depth
- 1 (8-ounce) can tomato sauce – for that classic chili texture
- 2 cups low-sodium chicken broth – add more for a thinner chili
- 1 tablespoon chili powder – adjust to taste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika – adds a hint of warmth
- Salt and pepper to taste
- Optional toppings: avocado slices, shredded cheese, Greek yogurt or sour cream, fresh cilantro, crushed tortilla chips
Storage note: Store fresh sweet potatoes in a cool, dark place and use within 1–2 weeks. Opened broth and canned beans should be refrigerated and used within 3–5 days.
Step-by-Step Instructions
Step 1: Sauté the Onion and Garlic
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until it softens, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. This builds your flavor base.
Step 2: Cook the Ground Turkey
Add the ground turkey to the pot and break it apart with a spoon. Cook until no longer pink, about 6–8 minutes. Season lightly with salt and pepper as it cooks. It should be nicely browned with some golden bits for extra flavor.
Step 3: Add the Sweet Potatoes and Spices
Stir in the diced sweet potatoes, chili powder, cumin, and smoked paprika. Let the spices toast for about a minute to bloom their flavor before adding any liquids. This gives your chili that signature bold taste.
Step 4: Add Tomatoes, Beans, and Broth
Pour in the fire-roasted tomatoes (with juices), tomato sauce, black beans, and chicken broth. Give everything a good stir to combine. Scrape the bottom of the pot to make sure nothing is sticking.
Step 5: Simmer Until Tender
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the sweet potatoes are tender and easily pierced with a fork. Stir occasionally to prevent sticking.
Step 6: Taste and Serve
Taste the chili and adjust seasoning with more salt or pepper if needed. Serve hot with your favorite toppings like avocado, cheese, or a dollop of yogurt. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition Facts
Approximate per serving (without toppings):
- Calories: 320
- Protein: 25g
- Carbohydrates: 28g
- Fiber: 7g
- Fat: 11g
- Sodium: 580mg
- Vitamin A: 180% DV
- Vitamin C: 30% DV
- Calcium: 6% DV
- Iron: 15% DV
Tips for Success
Brown the turkey well.
Let the turkey brown and develop color before adding the veggies. This adds rich, savory flavor that makes the chili more satisfying.
Cut sweet potatoes evenly.
Try to dice the sweet potatoes into evenly sized cubes so they cook at the same rate. Too small, and they’ll turn mushy. Too large, and they’ll stay hard in the center.
Adjust the spice level.
If you love heat, toss in a chopped jalapeño or a dash of cayenne. For milder chili, reduce the chili powder slightly and use mild diced tomatoes instead of fire-roasted.
Let it rest before serving.
Like most chilis, this one gets better as it sits. Let it rest for 10 minutes off the heat before serving to let the flavors come together.
Common Questions
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works great and has a similar lean texture. Just make sure it’s not too dry by using chicken that’s at least 93% lean.
Is this chili gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check your broth and canned items to ensure they don’t have any hidden gluten.
How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium heat or in the microwave in 60-second intervals, stirring in between. Add a splash of broth if it gets too thick.
Can I freeze this chili?
Yes! Let the chili cool completely, then freeze in individual containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat as usual.
Variations and Substitutions
- Vegetarian Version: Skip the turkey and double the beans. Add diced bell peppers or corn for extra texture.
- Extra Protein Boost: Stir in quinoa or cooked lentils during the last 10 minutes of cooking.
- Spicy Kick: Add chipotle peppers in adobo or crushed red pepper flakes.
- Low-Carb: Swap sweet potatoes for chopped cauliflower or zucchini for a lower-carb version.
Serving and Pairing Suggestions
- Serve with a slice of cornbread or crusty sourdough bread to soak up the flavorful broth.
- A fresh green salad with a citrus vinaigrette makes a light and bright side dish.
- Pair with iced tea, a crisp apple cider, or even a light lager to complement the spices.
- Top with lime juice and cilantro for a Tex-Mex flair!
Turkey Sweet Potato Chili
Ingredients
- 1 tablespoon olive oil – or use avocado oil
- 1 medium onion diced – yellow or white
- 3 cloves garlic minced – fresh is best for flavor
- 1 pound ground turkey – lean or extra lean
- 1 large sweet potato peeled and diced (about 2 cups) – cut into ½-inch cubes
- 1 (15-ounce) can black beans, drained and rinsed – kidney beans also work
- 1 (15-ounce) can fire-roasted diced tomatoes – adds smoky depth
- 1 (8-ounce) can tomato sauce – for that classic chili texture
- 2 cups low-sodium chicken broth – add more for a thinner chili
- 1 tablespoon chili powder – adjust to taste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika – adds a hint of warmth
- Salt and pepper to taste
- Optional toppings: avocado slices shredded cheese, Greek yogurt or sour cream, fresh cilantro, crushed tortilla chips
Storage note: Store fresh sweet potatoes in a cool, dark place and use within 1–2 weeks. Opened broth and canned beans should be refrigerated and used within 3–5 days.
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until it softens, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. This builds your flavor base.
- Add the ground turkey to the pot and break it apart with a spoon. Cook until no longer pink, about 6–8 minutes. Season lightly with salt and pepper as it cooks. It should be nicely browned with some golden bits for extra flavor.
- Stir in the diced sweet potatoes, chili powder, cumin, and smoked paprika. Let the spices toast for about a minute to bloom their flavor before adding any liquids. This gives your chili that signature bold taste.
- Pour in the fire-roasted tomatoes (with juices), tomato sauce, black beans, and chicken broth. Give everything a good stir to combine. Scrape the bottom of the pot to make sure nothing is sticking.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the sweet potatoes are tender and easily pierced with a fork. Stir occasionally to prevent sticking.
- Taste the chili and adjust seasoning with more salt or pepper if needed. Serve hot with your favorite toppings like avocado, cheese, or a dollop of yogurt. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Notes
Let the turkey brown and develop color before adding the veggies. This adds rich, savory flavor that makes the chili more satisfying. Cut sweet potatoes evenly.
Try to dice the sweet potatoes into evenly sized cubes so they cook at the same rate. Too small, and they’ll turn mushy. Too large, and they’ll stay hard in the center. Adjust the spice level.
If you love heat, toss in a chopped jalapeño or a dash of cayenne. For milder chili, reduce the chili powder slightly and use mild diced tomatoes instead of fire-roasted. Let it rest before serving.
Like most chilis, this one gets better as it sits. Let it rest for 10 minutes off the heat before serving to let the flavors come together.
I hope you love this Turkey Sweet Potato Chili as much as we do! It’s one of those recipes that brings everyone to the table with a smile, especially when the weather starts to cool down. But don’t wait for fall to try it. It’s simple enough for any day of the week and full of flavor that works year-round. Thanks for being here and cooking with me. I can’t wait to hear how it turns out in your kitchen!
