Healthy Turkey Sweet Potato Chili

This Turkey Sweet Potato Chili is the perfect combination of hearty, healthy, and flavorful. It’s a lighter take on the classic beef chili, using lean ground turkey and adding the natural sweetness and nutrients of sweet potatoes. Simmered with black beans, corn, and a blend of smoky spices, it’s a well-rounded, one-pot meal that’s both comforting and incredibly satisfying.

It’s the ideal recipe for fall evenings, meal prepping for the week, or whenever you crave a cozy meal that’s packed with goodness. The subtle sweetness from the potatoes perfectly balances the savory and smoky chili spices, creating a complex flavor profile that will have everyone coming back for a second bowl.

this recipe

Why You’ll Love This Recipe

• Healthy & Nutritious: Packed with lean protein, fiber, and vitamins from the turkey, beans, and sweet potatoes.
• One-Pot Wonder: Everything cooks together in one pot, making for easy cooking and even easier cleanup.
• Sweet & Savory Flavor: A delicious and unique flavor combination that’s a welcome change from traditional chili.
• Great for Meal Prep: The flavors get even better the next day, and it freezes beautifully.

Ingredients

• 1.5 lbs Ground Turkey (93/7 lean)
• 1 large Sweet Potato, peeled and cut into 1/2-inch cubes
• 1 large Yellow Onion, chopped
• 1 Red Bell Pepper, chopped
• 4 cloves Garlic, minced
• 1 (28 oz) can Diced Tomatoes, undrained
• 1 (15 oz) can Black Beans, rinsed and drained
• 1 cup Frozen Corn
• 3 cups Chicken or Vegetable Broth
• 3 tablespoons Chili Powder
• 1 tablespoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Oregano
• 1/4 teaspoon Cayenne Pepper (optional)
• 2 tablespoons Olive Oil
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Sauté Vegetables: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and bell pepper and cook until they begin to soften, about 5-7 minutes.
2. Cook the Turkey: Add the ground turkey to the pot. Use a spoon to break it up and cook until it’s no longer pink. Stir in the minced garlic and cook for one more minute until fragrant.
3. Bloom the Spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne pepper over the turkey. Stir continuously for about 60 seconds to toast the spices and deepen their flavor.
4. Combine and Simmer: Add the diced tomatoes (with their juice), chicken broth, and the cubed sweet potatoes to the pot. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Cook the Chili: Cover the pot and let it simmer for 25-30 minutes, or until the sweet potatoes are fork-tender.
6. Add Beans and Corn: Stir in the rinsed black beans and frozen corn. Let the chili cook for another 5 minutes to heat everything through.
7. Serve: Taste the chili and adjust seasonings if needed. Serve hot with your favorite toppings.

Tips & Variations

• Pro Tip: Cut the sweet potato cubes into a uniform size (about 1/2-inch) to ensure they all cook evenly and become tender at the same time.
• Spice it Up: For a smokier, spicier chili, add one finely chopped chipotle pepper in adobo sauce along with the tomatoes.
• Bean Swap: Feel free to use pinto beans or kidney beans instead of or in addition to the black beans.
• Different Veggies: Butternut squash can be used as a substitute for sweet potato for a similar sweet and savory flavor profile.

Frequently Asked Questions (FAQ)

• Can I make this chili in a slow cooker?
  • Yes. Brown the turkey with the vegetables and spices on the stovetop first (steps 1-3). Then, transfer everything to a slow cooker, add the tomatoes, broth, and sweet potatoes, and cook on low for 5-6 hours or high for 3-4 hours. Stir in the beans and corn during the last 30 minutes.
• How do I store and reheat leftovers?
  • Store the cooled chili in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
• Is this recipe gluten-free?
  • Yes, as long as you use a gluten-free broth and check that your spices are certified gluten-free, this recipe is naturally gluten-free.

Serving Suggestions

• This chili is fantastic on its own, but toppings take it to the next level. Try serving it with a dollop of Greek yogurt or sour cream, sliced avocado, fresh cilantro, and a squeeze of lime juice to brighten up the flavors.

Abby

Turkey Sweet Potato Chili

This healthy, cozy, and hearty turkey sweet potato chili is easy to make in under an hour. Packed with lean protein, beans, sweet potatoes, and warming spices, it’s a wholesome family-friendly meal that makes amazing leftovers!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: American

Calories: 271

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound ground turkey
• 1 cup chicken broth
• 1 28 oz can fire-roasted diced tomatoes with juices
• 1 14 oz can red kidney beans, drained
• 1 pound sweet potatoes, peeled & diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt & pepper, to taste
• Optional toppings: cheddar cheese, cilantro, avocado, sour cream or Greek yogurt, scallions

Equipment

• Soup pot or Dutch oven
• Wooden spoon
• Cutting board & knife

Method

 

1. Heat olive oil in a large soup pot. Sauté onion for 5 minutes over medium-high heat until softened.
2. Add garlic and ground turkey. Cook for about 5 minutes, breaking up the turkey until no longer pink on the outside.
3. Add chicken broth, diced tomatoes, kidney beans, sweet potatoes, chili powder, cumin, paprika, and cayenne (if using). Stir well to combine.
4. Bring chili to a boil, then reduce heat to medium. Cover the pot with the lid slightly ajar and simmer for 15–25 minutes, stirring occasionally, until sweet potatoes are fork tender.
5. Season with salt and pepper to taste. Serve hot with desired toppings like cheese, avocado, or sour cream.

Notes

• Sweet potato sizes vary—use 1 lb by weight (about 1 large or 2 small).
• Chop potatoes smaller for quicker cooking.
• Use smoked or hot paprika for more depth or heat.
• Adjust spices and turkey/sweet potato ratios to your taste.
• Toppings like avocado, cheese, and sour cream make it even better.
• Stores well in the fridge for leftovers.