Turkey Sweet Potato Chili
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.
Servings 6
Calories 320kcal
Cost $12–$15
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
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.
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.